Baking & Pastry
Lemon tarts
The most lemon tarts that I ate are too acidic or the flavor is just too strong for my taste. So I decided to make a lemon tart with a thin layer of traditional lemon curd and a thick layer of lemon mousse on top. This way you get the strong acidic lemon flavor from the curd and a smooth and creamy lemon flavor from the mousse. I still had some leftover coconut sablée that I used for the tart shells. With white chocolate I made a moisture barrier. Enjoy!
Recipe for lemon curd:
250 gram              sugar 125 gram              fresh lemon juice 8 gram                  lemon zest 120 gram              egg yolks 50 gram                unsalted butterMeasure the sugar into a stainless steel bowl and then whisk in the lemon juice and zest, followed by the egg yolks. Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C. Add the butter and emulsify with an immersion blender. Deposit a thin layer of lemon curd in the tart shells.
For the lemon mousse, take equal parts of lemon curd and soft peak whipped cream. Fold them together and deposit on top of the lemon curd in the tart shells.

Lemon tarts

The most lemon tarts that I ate are too acidic or the flavor is just too strong for my taste. So I decided to make a lemon tart with a thin layer of traditional lemon curd and a thick layer of lemon mousse on top.
This way you get the strong acidic lemon flavor from the curd and a smooth and creamy lemon flavor from the mousse. I still had some leftover coconut sablée that I used for the tart shells. With white chocolate I made a moisture barrier. Enjoy!

Recipe for lemon curd:

250 gram              sugar
125 gram              fresh lemon juice
8 gram                  lemon zest
120 gram              egg yolks
50 gram                unsalted butter

Measure the sugar into a stainless steel bowl and then whisk in the lemon juice and zest, followed by the egg yolks. Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C. Add the butter and emulsify with an immersion blender. Deposit a thin layer of lemon curd in the tart shells.

For the lemon mousse, take equal parts of lemon curd and soft peak whipped cream. Fold them together and deposit on top of the lemon curd in the tart shells.