It's not just sweet, it's a refreshing lemon tart🍋

When it gets hot, I want to eat snacks like this.

You can even enjoy lemon ice cream with leftover ingredients ✨

Today's post,

It's a tart citron.

Even though it's still May,

It's getting hot all at once.

In the coming hot and humid season,

Clean and refreshing

I'm craving a lemon snack 🍋

This tart,

It's a pretty favorite recipe myself.

Just because I haven't made it in quite a while

The feeling of just the right amount is a little vague... 😂

This time

Lemon cream and Italian meringue

I left it little by little,

Mix it with drained yogurt

After cooling and hardening,

Lemon ice cream was a big hit...!

I don't think I made it while I was there

It was really delicious,

Finally, I also introduce the arrangement ◎

The tart stand,

Using the simple tart dough I posted before,

Add almond cream

I baked it in the air.

Of course, you can also make it on a commercial tart stand,

I would like to recommend handmade if possible.

Although the process increases a little,

Tart dough and baked tart stand

Because it can be frozen,

If you prepare it in order,

You can make it delicious ◎

[Ingredients] 1 15cm tart

※ The tart stand is made with reference to the previous post recipe,

Let it cool down

(Frozen preservation is also possible)

Lemon Cream

・ 1 domestic lemon

・ 1 egg

Sugar 40g

・ Corn starch 5g

・ Lemon juice 30g

(Squeezed juice + poka lemon)

・ 20 g butter

〈 Italian meringue 〉

・ Egg white 30g

8 g lemon juice

・ 50 g of sugar

8 g of water

[How to make]

Wash the lemon well.

Grate the skin.

Squeeze the pulp part to take the juice,

Combine with Pokka lemon to 30g.

② Mix sugar and lemon zest,

Blend in as if rubbing together.

Add cornstarch and eggs and mix well.

Add more lemon juice.

③ Transfer ② to a pot and heat it,

Heat while mixing with a rubber spatula.

Turn off the heat as soon as it thickens,

Add butter and melt.

※ If you heat it too much

Because the cream is easy to smudge,

The point is to stop the fire as soon as it thickens.

④ Quench the lemon cream,

When it cools, pour it on the tart stand

Cool and harden.

⑤ While whipping the egg whites,

Put sugar and water in a separate mug,

Heat in a range of 600W for about 1 minute 10 to 30 seconds.

When the syrup reaches 118 degrees.

Add little by little to the whipping egg whites,

Make Italian meringue

Finally, add lemon juice and blend in.

⑥ On top of the hardened lemon cream

Squeeze the Italian meringue to your liking,

Complete when browned with a burner

If there is no burner,

In an oven preheated to high temperature

It's okay to brown it quickly.

[If left over, this is also recommended]

This time,

Lemon cream and Italian meringue

Because it was left over little by little,

With classic drained yogurt

Put it in a freezer bag,

I just froze it.

And this is the jackpot...!

It became insanely delicious lemon ice cream 🍋

The amount of drained yogurt this time

It was 130g,

You can adjust it as you like here ◎

If what

More than for tarts,

For this lemon ice cream purpose

You can also make meringue with lemon cream

I recommend it as much as I think ✨

Save it if you're curious.

Please make it 📌

# tart _ citron

# lemon _ tart

# lemon _ sweets

My Recipe Note

Handmade tart

# sweets # home

Handmade Snack

I want to connect with people who like making sweets

# sweets # sweets

The Summer Snack

Cold Snack

Lemon ice cream

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# cafe # home

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