Bruno Albouze Ice Cream Lemon tart

Lemon Ice Cream Tart

Yields12 ServingsPrep Time1 hr 20 minsCook Time40 minsTotal Time2 hrsDifficultyIntermediateRating


 150 g Butter
 90 g Powdered sugar
 30 g Almond meal
 2 g Salt
 3 g Vanilla
 50 g Egg (1)
 250 g All-purpose flour
Creme Anglaise
 250 g Milk
 550 g Heavy cream
 300 g Sugar
 50 g Corn syrup, or honey
 30 g Milk powder
 160 g Egg yolks (8)
Lemon Ice Cream
 400 g Meyer lemon* juice
 9 g Gelatin sheets*
 50 g Limoncello (Optional)
 5 g Lemon, or lime zest (1) (Optional)
Lemon Basil Marmalade
 180 g Meyer lemon juice
 80 g Water
 70 g Sugar
 3 g Agar agar
 40 g Limoncello (Optional)
 40 g Lime supreme, chopped
 200 g Poached lemons*, diced
 5 g Basil, chopped
Italian Meringue
 90 g Egg whites (3), at room temp
 5 g Lemon, or lime juice
 180 g Sugar
 50 g Water
 4 g Vanilla



Yields a 10''x1''/25.5x2.5cm pizza pan (Shop Page).


Cream butter with salt, sugar, almond meal, and vanilla. Add the egg and flour; mix until just combined. Wrap up and chill to harden. Use a quarter of the dough (Refrigerate leftover for a week, or freeze for weeks). Soften up onto your floured countertop, and roll out into a thin 0.8''/2mm thick disk; an inch/2.5cm larger than the pan. Refrigerate if pastry becomes too soft. Prick with a fork and freeze.


Place a baking mat and baking tray on top of the pastry sheet. Bake at 350ºF/180ºC for 20 minutes. Remove weights, and cut pre-baked dough into 12 slices. Finish baking for 15 minutes more, or until golden brown. Cool, and keep flat.

Bruno Albouze Thin Crust

Creme Anglaise / Lemon Ice Cream

For the lemon ice cream making process, look up at Lemon Ice Cream Recipe. Line bottom pan with a disk cut out from a freezer bag; place in the freezer. Squeeze out Meyer lemons, sieve juice and chill. Soak gelatin in cold water to soften, and drain. In a saucepan, warm up together milk and heavy cream, corn syrup, and sugar. When it reaches 113ºF/45ºC, add milk powder and egg yolks; mix using an immersion blender. Cook to 185ºF/85ºC stirring constantly. Do not boil. Remove custard from the heat, mix in gelatin along with the lemon juice, and limoncello. Add zest if desired, and refrigerate lemon custard overnight to maturate. Process in your ice cream maker according to manufacture instructions. Transfer ice cream in the frozen pan lined with a round sheet cut out from a freezer bag. Smooth out surface using an offset spatula. Freeze for 6 hours, best overnight. To unmold ice cream: run a paring knife around the edges, warm up bottom quickly, top with plastic wrap, or another freezer bag disk, a plater and flip. Fix up imperfections and freeze again. Cut out into 12 portions – keep frozen.

Lemon Basil Marmalade

*Poached lemons are optional (Look up at Poached Lemon Recipe). They can eventually be subbed for diced strawberries, or zest from a couple of lemons. Combine sugar and agar agar; set aside. Heat up lemon juice and water, and whisk in the sugar-agar mixture. Bring to a boil and cool on ice water and chill to set. Add limoncello, and blend. Fold into the mixture the diced poached lemons, lime, and basil; chill.

Bruno Albouze Lemon Basil Marmalade

Italian Meringue

In a stand mixer fitted with the whisk attachment, start to beat on medium-speed room temperature egg whites with lemon juice. Keep meringue to foamy stage prior adding hot syrup. Cook sugar, water and vanilla bean seeds (Vanilla can also be added to the meringue) to 250ºF/121ºC. Beat until it cools down. Fill up a pastry bag fitted a Saint Honoré tip and place in the freezer until ready to use.

Bruno Albouze Cooking Syrup


Prior pipping Italian meringue, remove one ice cream slice from the 12 to create some space in between. Add a dot of meringue, and top with crust. Once done, flip over on a flat plater, and freeze for 30 min. Pipe each slice following the edges leaving a free space in the center for the marmalade. Freeze the finished lemon ice cream tart (Without the lemon basil marmalade) for up to 4 weeks.

Bruno Albouze Italian Meringue Pipping


The D.Day, blow-torch the surface of the meringue quickly and freeze again a couple of hours. Right before serving, fill the center of each slice with a generous tablespoon/35g of lemon basil marmalade. Serve immediately – Enjoy!

Bruno Albouze Lemon Ice Cream Tart

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