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The House of Peroni Lemon Meringue Tart


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Member since 2016

Serves 4 | Prep Time 45 minutes | Cook Time 20 minutes

Ingredients

Fort the sweet pastry:
180g Butter
90g Icing Sugar
30g Egg
200g Flour


For the Italian meringue:
120gr sugar
30gr water
65gr egg white


For the lemon cream:
3 lemons
35gr corn flour
125gr sugar
60gr egg yolk


In a bowl place the butter, sugar and eggs and mix quickly, add the flour and finish to mix by end.


Wrap it with cling film and place in the fridge for about 45 minutes. When it is hard enough, flatten it down with a rolling pin at a thickness of 1/2cm. Cut in discs of 7-8cm and place it in tartlet moulds. Put in the middle the ceramic pearls and bake at 170° for about 7 minutes. Remove the pearls.


In a saucepan add in this order egg yolk, sugar, flour and lemon juice mixing every time. Place on a baine-marie and cook until 90°C continuously mixing with a soft spatula.


Pour the cream into the tartlets and bake again at 150°C for about 5-6 minutes. Let cool down and remove from the moulds.


In a mixing bowl put the egg white. Meanwhile, in a saucepan put the water and sugar, bring to boil and cook until 120°. Start to pour into the egg white whisking with an electrical whisk until it’s white and fluffy.


Place into a piping bag and decorate the tartlets. Burn the meringue with a blow torch.


Pairs Well With


Notes

An indulgent Italian dessert, created by Francesco Mazzei, Master of Taste at The House of Peroni

The House of Peroni takes up residence at

Proud East, 2-10 Hertford Road, London, N1 5SH

from Thursday 19th May – Friday 1st July

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