The House of Peroni Lemon Meringue Tart
Fort the sweet pastry:
90g Icing Sugar
For the Italian meringue:
65gr egg white
For the lemon cream:
35gr corn flour
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
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