The Art of French Pastry

1 rubber spatula 1 immersion blender NOTE: Make sure the butter is soft. Read this recipe through twice from ...

INGREDIENTS There are a few critical issues in this recipe. • First, the butter must be soft and at room tem ...

process by cutting the butter into small pieces and letting it sit at room temperature. Adding cold butter to t ...

lemon where the natural lemon oil is and not the bitter white pulp. • Eggs coagulate with heat, but that coagul ...

eggs. In order to prevent coagulation, we add some sugar to the lemon juice and use it as a buffer. Sugar ...

proper temperature to make sure that the coagulation has been properly executed. Then it is crucial to let th ...

cooled to 140°F/60°F will blend perfectly and make a very smooth and shiny mixture because the fat crystals a ...

(APPROXIMATE) OR OUNCE WEIGHT Pâte Sablée | One 9-inch crust (½ recipe, about 350 grams) | One 9- inch crust ...

style, 82% fat), softened and cut into small pieces | 192 grams | 67 / 10 ounces Lemon zest | ½ lemon ...

ounces Whole eggs | 175 grams | 3 eggs plus 1 yolk Sea salt | 0.5 gram | Pinch TART Seven 3-inch Mer ...

and/or roasted chopped nuts before baking | 7 pieces | 7 pieces One 2½-inch round Meringue, dusted with sugar cry ...

garnish | As desired | As desired METHOD DAY 1 1 Mix up the dough. Refrigerate overnight, then roll it out ...

preferably overnight. 2 Make your meringue following the instructions; pipe 3-inch teardrops and one 2½ ...

1 Pre-bake your tart shell following the directions for a fully baked shell and cool thoroughly. 2 ...

Zest a half a lemon using the microplane. Squeeze the lemon juice with the press. Divide the sugar into ...

bowl, whisk the eggs with the remaining sugar for 30 seconds. Whisk in the lemon juice mixture and add the ...

bottom is not touching the simmering water (otherwise the eggs will scramble). Place a digital thermometer in the ...

Ignoring a side of the bowl will result in scrambled eggs. Immediately remove from the heat and strain in ...

minutes. Then add half of the soft butter and blend with the immersion blender. Add the second half of th ...

6 Pour the lemon cream into the baked and cooled crust. Refrigerate for at least 2 hours before servi ...