{"id":22592,"date":"2026-08-12T13:20:31","date_gmt":"2026-08-12T11:20:31","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/lemon-and-yuzu-pie\/"},"modified":"2026-08-12T13:20:46","modified_gmt":"2026-08-12T11:20:46","slug":"lemon-and-yuzu-pie","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/lemon-and-yuzu-pie\/","title":{"rendered":"Lemon and Yuzu Pie"},"content":{"rendered":"\n

The Lemon Pie combines<\/strong> different lemon and yuzu preparations in a single recipe. It consists of a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a modern Italian meringue to finish the dish. <\/p>\n\n

The Lemon Pie<\/strong> combines a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a modern Italian meringue all in one dessert. This recipe features Frotz Yuzu and Lemon Pulps<\/strong> in the various components that make up the tart. <\/p>\n","protected":false},"excerpt":{"rendered":"

The Lemon Pie combines different lemon and yuzu preparations in a single recipe. It consists of a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a modern Italian meringue to finish the dish. The Lemon Pie combines a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22591,"template":"","recipe-category":[],"class_list":["post-22592","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Jam-Yuzu and Lemon Compote\n50 g sucrose\n5 g NH pectin\n150 g diced candied lemon\n50 g water\n35 g Frotz Yuzu Pulp\n40 g Frotz Lemon Pulp\n25 g invert sugar\n20 g of DE44 liquid glucose\n2 g of GOLD sheet gelatin\n\nLemon Cream for Tartlet Filling\n115 g sugar\n150 g eggs\n115 g Frotz Lemon Pulp\n10 g lemon zest\n2 g Gold sheet gelatin\n115 g butter\n\nHigh-Tech Italian Meringue\n135 g Frotz Lemon Pulp\n10 g powdered egg white\n250 g sugar\n150 g dextrose\n100 g water\n1.5 sheets gelatin\n\nWhite Tart Shell\n120 g butter\n65 g powdered sugar\n2 g salt\n30 g almond flour\n47.5 g egg\n265 g all-purpose flour\n\nFor waterproofing\nMelted white chocolate\nCocoa butter","recipe_steps":"

Yuzu and Lemon Jam-Compote<\/h2>\n
    \n \t
  1. Chop the candied lemon and set it aside.<\/li>\n \t
  2. Mix the sucrose and NH pectin.<\/li>\n \t
  3. In a bowl, combine the water, fruit pulp, invert sugar, and glucose.<\/li>\n \t
  4. Heat to 40 \u00b0C<\/strong> and gradually sprinkle in the sugar and NH pectin to help them dissolve.<\/li>\n \t
  5. Add the candied lemon and bring to a boil.<\/li>\n \t
  6. Remove from the heat and stir in the previously soaked gelatin sheets.<\/li>\n \t
  7. Spread it out in a Gastronorm container so it sets.<\/li>\n \t
  8. Break up the gel and spoon it into the bottom of the tartlets before adding the lemon cream.<\/li>\n<\/ol>\n

    Lemon Cream for Tartlet Fillings<\/h2>\n
      \n \t
    1. Mix the sugar, eggs, lemon juice, and lemon zest.<\/li>\n \t
    2. Bring to a boil and cook, stirring constantly, for 1 minute<\/strong>.<\/li>\n \t
    3. Strain and stir in the gelatin.<\/li>\n \t
    4. Reduce the heat to 40 \u00b0C<\/strong> and cream the butter.<\/li>\n \t
    5. At temperatures below 30 \u00b0C<\/strong>, pour the mixture into the pre-waterproofed tartlets.<\/li>\n<\/ol>\n

      High-Tech Italian Meringue<\/h2>\n
        \n \t
      1. Make a syrup with the sugar, dextrose, and water until it reaches 121 \u00b0C<\/strong>.<\/li>\n \t
      2. Separately, blend the Frotz lemon pulp with the egg white to moisten it, then let it sit for about 5 minutes<\/strong>.<\/li>\n \t
      3. Start beating the lemon egg whites, and when the syrup reaches 110 \u00b0C<\/strong>, increase the speed of the mixer.<\/li>\n \t
      4. Slowly pour the syrup in a thin stream over the partially whipped egg whites.<\/li>\n \t
      5. In the same saucepan used for the syrup, melt the gelatin and stir it into the meringue.<\/li>\n \t
      6. Continue working until it has cooled completely.<\/li>\n \t
      7. Use to decorate the tartlet.<\/li>\n<\/ol>\n

        White tart shell<\/h2>\n
          \n \t
        1. Process the powdered sugar, almond flour, and all-purpose flour in a food processor to prevent lumps and refine the texture.<\/li>\n \t
        2. Work with the softened butter and add all the dry ingredients to the Kenwood. Just mix. <\/li>\n \t
        3. Finally, add the egg.<\/li>\n \t
        4. Stretch it out and wrap it in plastic wrap.<\/li>\n \t
        5. Let it cool in the refrigerator for at least 20 minutes<\/strong>. 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. <\/li>\n \t
        6. Roll out to 3 mm<\/strong> and shape into tartlets.<\/li>\n \t
        7. For small tartlets, use a 6.5-cm<\/strong> diameter.<\/li>\n<\/ol>","recipe_related_product":[20838,20953],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nLemon and Yuzu Pie - Frotz<\/title>\n<meta name=\"description\" content=\"The Lemon Pie combines different lemon and yuzu preparations in a single recipe. 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