Deconstructed Lemon Tart
Deconstructed Lemon Tart
Ingredients
- ¼ cup (60 ml) lemon juice
- 2 egg yolks
- 1 egg
- 3 tbsp (35 g) sugar
- 2 tbsp cold unsalted butter, diced
- 2 egg whites
- ½ tsp (2.5 ml) vanilla extract
- ½ cup (105 g) sugar
- 3 tbsp (45 g) brown sugar
- 1 tbsp (15 ml) water
- ¼ cup (25 g) toasted pecans
- ¼ lemon, the zest thinly julienned
- ¾ cup (180 ml) water
- ¼ cup (55 g) sugar
- 3 ginger thins or langues de chat cookies, broken into pieces
- 3 large store-bought marshmallows, halved
Instructions
- In a saucepan off the heat, combine all the ingredients, except the butter. Bring to a boil over medium heat, whisking constantly, scraping the bottom and sides of the pan. Simmer for 30 seconds, remove from the heat and strain immediately.
- Add the butter and stir until melted. Set aside ¼ cup (60 ml) of the curd for the lemon mousse. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use, stir with a spatula or whisk to soften, adding 1 tsp (5 ml) of water, if needed.
Deconstructed Lemon Tart