Lemon tart

Very satisfied latest creation! Based on the recipe of lemon curd, but whisk in air to transform the soft translucent curd to shiny opaque gel structure.

Lemon tart

1. For the tart base:

120gm coarse almond flour

30gm flour

100gm butter

2 eggs

60gm sugar

Cream butter and sugar, whisk in egg, fold in flour. Bake in spring form cake dish at 170˚C until golden, around 20 minutes.

2. Lemon gel:

3 lemons' juice

3 eggs

50gm butter

80gm sugar

Mix all ingredients together, cook in a bain-marie at 75˚C until thicken. In a cold bowl of water, use a hand held blender to whisk the mixture to add in air, as it cools down. When it turns opaque and very thick, pour onto cooled tart base.