The Best Lemon Meringue Tart recipe | Incredible piping technique

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★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ Lemon tart is classic. I’ve give it an upgrade – I added a bit of passionfruit puree to the lemon which makes a difference. I’ve also added lemon juice to the lemon Italian meringue to reinforce the overall lemon flavour. Give it a go! ▶Lemon Meringue Tart◀ Quantity: 6 tarts of 8cm diameter ⊙Tart Shell⊙ Butter (room temp) 75g Salt a pinch Powdered Sugar 54g Almond Powder 15g Corn Starch 23g Eggs 27g Cake Flour 128g Please watch my detailed “how to make a tart shell” video. Link is here: https://www.youtube.com/watch?v=LPbJBgcnfWc ⊙Lemon Cream⊙ Lemon Juice 95g Passion fruit puree 28g Egg yolk 65g Eggs 108g (so this is egg that includes both yolk and whites) Sugar 95g Butter 78g (room temp) Gelatin 2.5g (gold 200 blooms) ① Bloom the gelatin in ice-cold water. ② Add the lemon juice, passion fruit puree, egg yolk, eggs, sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup). ③ Squeeze water out of gelatin and add it in. ④ Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend. ⊙Lemon Italian Meringue⊙ Water 30g Sugar 117g Sugar 25g Egg White 65g Lemon juice 15g Gelatin 1.5g (gold 200 blooms) ① Bloom the gelatin in ice-cold water. ② Make 118℃ sugar syrup by boiling water(30g) and sugar (117g). ③ Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue. ④ Pour the sugar syrup into the French meringue and continue to whip. ⑤ Melt the lemon juice + gelatin mixture using a microwave and add this in. ⑥ Whip until the Italian meringue cools down to room temp. ⑦ Store it in the fridge if not used immediately. ⊙Assembly⊙ ① Pipe the lemon curd into the tart shells. Let it set for a few hrs. ② Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104) ③ Garnish with lemon zest. How to store: Lemon curd is full of water and this tart will become soggy quickly. Serve within 3 days. --------------------------------------------------- ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/2Xq5hc9) Silicone Mat: Silpat(https://amzn.to/3tLB1UL) or Silpat equivalent(https://amzn.to/3zcO5nf) Perforated Silicone Mat (Mesh): https://amzn.to/3EqgwSw Hand Blender: Braun MQ 7035X (https://amzn.to/2XsCrb4) Stand Blender: Vitamix QuietOne (https://amzn.to/3nDPJMj) Infrared Thermometer: https://amzn.to/39gAaSm Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3hyiWEA Zester: Microplane (https://amzn.to/3AitrDf) Whisk: Matfer ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★ABOUT ME★ Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious. ★Instagram★ https://instagram.com/sugarlane.korea ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #lemontart #lemonmeringuetart #sugarlane #조한빛 #슈가레인