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Ingredients


1 batch of "pasta frolla" recipe
1 cup of heavy cream
8 ounces of unsalted butter
8 yolks
1 whole egg
1 each gelatin sheet
1 each of fresh lemon
1/2 cup of sugar
1 each vanilla bean
1/2 cup of sugar

Lemon Meringue tart


Preparation


Prepare the batch recipe of the "Pasta Frolla" and roll out to a 2 inch of thickness; cover a non stick 12 inch tart mold with the rolled dough, refrigerate it for 10 minutes before baking it at hot oven at 325 F. for 20 minutes, put a piece of parchment paper on the center of the dough with some dry beans to bake the dough more evenly. As soon as the tart shell will be cook, let it cool down and remove it from the tart pan, and place in a round board. Now in a bowl put the cream with the yolks and the whole eggs, the sugar, the vanilla bean with the fresh squeeze of the lemon juice and the skin zest in it. Start cooking the cream on a double boiler, until the foam start to rising, continuing stirring with the whip until the foam start to go down, add the unsalted butter and the previously soften sheet of gelatin in cold water. Stir the cream for another five to six minutes a start chilling down by putting over a ice water bath, continuing stirring until the cream rich lower and cooler temperature. Poor the cream on the cook it tart shell and refrigerated for couple hour to set. With the eggs white whipped until stiff with the 1/2 cup of granulated sugar, put it in a pastry bag with a star tip and pipe the meringue on top of the refrigerated lemon cream, then torch it for color.




Dessert Recipe







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