N MERINGUE TART, CLOTTED CREAM, LEMON SYRUP

WORDS: PHOTOGRAPHY

5 EGG YOLKS

1 WHOLE EGG

150 ML LEMON JUICE

150G SUGAR

150G BUTTER

 

500ML CREAM

1/2 TEASPOON VANILLA

 

LEMON SYRUP

100G SUGAR

80ML WATER

40ML LEMON JUICE

ZEST OF 1 LMON

2 BAYLEAF

 

MERINGUE

100G EGG WHITES

200G SUGAR

 

IN A BOWL COMBINE WHOLE EGG, YOLKS, LEMONJUICE AND SUGAR, WHISK OVER POT OF BOILING WATER WILL VERY THICK. (SABAYON RIBBON STAGE).

WHEN SABAYON HAS THICKENED, ADD BUTTER OFF THE HEAT. PLACE BOWL IN FRIDGE TO COOL.

POUR CREAM AND VANILLA INTO HEAT PROOF DISH. BAKE AT 120DEG CELSIUS FOR 1 HR

PLACE IN FRIDGE TO COOL.

FOR THE LEMON SYRUP, PLACE THE SUGAR, WATER, LEMON JUICE, BAYLEAF AND ZEST INTO POT AND BOIL FOR 2 MINUTES.

 

MERINGUE, PLACE EGG WHITES IN MIXING BOIWL WITH WHISK ATTACHMENT. BRING SUGAR TO TEMPERATURE OF 122 DEG CELCIUS, POUR OVER EGG WHITE WHILE MIXER IS  WHISKING. BE CAREFUL. SCRAPE EGG WHITES INTO PIPING BAG.

 

PIPE LEMON CURD INTO TART SHELL, TOP WITH MERINGUE AND BLOWTORCH TILL COLOURED ENOUGH.

 

SPOON CREAM ONTO PLATE AND DRIZZLE ON LEMON SYRUP.