RECIPE IDEAS

DIRECTIONS:

Lemon Filling:
1) Bloom gelatine in cold water.
2) In a saucepan, add lemon juice, egg yolk, whole eggs and sugar. Mix well before adding heat to ensure no lumps.
3) Start heating up over low to medium heat. Bring to a thick consistency (slightly thicker than pancake batter). Remove from heat.
4) Squeeze excess water from gelatine and add to hot lemon custard mixture, whisk to melt gelatine and combine.
5) Pass mixture through fine mesh sieve to remove any lumps/bits of egg that didn’t combine.
6) Allow mixture to cool til it feels just warm to the touch. Add butter and using a stick blender, blend until smooth. Allow to cool completely to room temperature.
7) Fill tart shells (approx 2 dessert spoons in each) and smooth out the top with an offset spatula. Place in fridge to cool completely.

Lemon Italian meringue:
1) Bloom gelatine in cold water for approx. 10minutes. Heat lemon juice in microwave for 30 seconds. Add squeezed out bloomed gelatine to the lemon juice and stir to melt the gelatine.
2) Make sugar syrup by heating 30g water and 118g sugar over a medium heat on the stove. Syrup needs to come up to 118°C.
3) Whilst syrup is heating, start whisking egg whites in a stand mixer gradually adding the 25g sugar. Whisk to medium peaks.
4) When sugar syrup has reached temp, with the stand mixer running, gradually add hot syrup to egg whites.
5) Whilst the meringue mixture is still hot, add in lemon gelatine mixture. Continue whisking the meringue until heat has left the mixing bowl.
6) Once cool, transfer to piping bag and pipe onto chilled lemon tarts. Torch the meringue with a blow torch to get a toasted marshmallow flavour. Serve and enjoy!