1 Mar 2023
In a mixing bowl with a paddle attachment mix all ingredients into a homogenous dough. Laminate to 3mm Shape and bake it blind on top of Silpain.
Pipe the deli lemon pie into the baked tart shell and put it back in the oven bake to reach 70 C at core.
Cook the sugar and the water to 116-121C and pour on the lightly whipped egg whites.
Keep whipping at medium speed until room temperature. Apply on the tart and caramelize with a blow torch.