Lemon and Yuzu Pie

Elaboración

• Yuzu and Lemon Jam-Compote

  1. Chop the candied lemon and set it aside.
  2. Mix the sucrose and NH pectin.
  3. In a bowl, combine the water, fruit pulp, invert sugar, and glucose.
  4. Heat to 40 °C and gradually sprinkle in the sugar and NH pectin to help them dissolve.
  5. Add the candied lemon and bring to a boil.
  6. Remove from the heat and stir in the previously soaked gelatin sheets.
  7. Spread it out in a Gastronorm container so it sets.
  8. Break up the gel and spoon it into the bottom of the tartlets before adding the lemon cream.

  Lemon Cream for Tartlet Fillings

  1. Mix the sugar, eggs, lemon juice, and lemon zest.
  2. Bring to a boil and cook, stirring constantly, for 1 minute.
  3. Strain and stir in the gelatin.
  4. Reduce the heat to 40 °C and cream the butter.
  5. At temperatures below 30 °C, pour the mixture into the pre-waterproofed tartlets.

  High-Tech Italian Meringue

  1. Make a syrup with the sugar, dextrose, and water until it reaches 121 °C.
  2. Separately, blend the Frotz lemon pulp with the egg white to moisten it, then let it sit for about 5 minutes.
  3. Start beating the lemon egg whites, and when the syrup reaches 110 °C, increase the speed of the mixer.
  4. Slowly pour the syrup in a thin stream over the partially whipped egg whites.
  5. In the same saucepan used for the syrup, melt the gelatin and stir it into the meringue.
  6. Continue working until it has cooled completely.
  7. Use to decorate the tartlet.

  White tart shell

  1. Process the powdered sugar, almond flour, and all-purpose flour in a food processor to prevent lumps and refine the texture.
  2. Work with the softened butter and add all the dry ingredients to the Kenwood. Just mix.
  3. Finally, add the egg.
  4. Stretch it out and wrap it in plastic wrap.
  5. Let it cool in the refrigerator for at least 20 minutes. Allowing it to rest longer helps it lose some of its elasticity, so the dough will shrink less in the oven and be easier to work with.
  6. Roll out to 3 mm and shape into tartlets.
  7. For small tartlets, use a 6.5-cm diameter.