Tarta de limon

Final presentation:

• 3 tbsp lemon cream
• 1 tbsp almond streussel
• 1 scoop vanilla ice cream
• 3 pieces of lime merengue

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Italian Merengue ingredients:

• 8 each egg whites
• 2 cup sugar
• water
• lime zest

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Lemon curd ingredients:

• 600 gr lemon juice
• 500 gr sugar
• 350 gr whole eggs
• 250 gr egg yolk
• 30 gr lemon zest

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Lemon and condense milk mix ingredients:

• 200 gr lemon curd
• 75 gr condensed milk

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Almond streusel :

• 100 gr flour
• 100 gr almond powder
• 100 gr brown sugar
• 100 gr butter
• 1 tsp vanilla
• 1 tsp coffee

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Italian Merengue procedure:

• Mix in a bain marie egg whites and sugar and cook until 110 F 
• Whip egg whites all the way until mounted.
• Spread merengue in parchment paper about 1/8" inch thin.
• put lime zest on top all over
• Place in dehydrator at 125 F for 4 hours or until completely dry
• Remove from parchment paper and keep dry with silicas stones

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Lemon Curd procedure:

• Mix all ingrdients in a bowl and place on a bain marie. Cook, mixing constantly until the curd is cooked (like a crema catalana)
• Strain and cool down with a plastic film in cooler.

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Lemon and condense milk mix procedure:

• mix both ingredients and set aside in pint containers

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Almond streusel procedure:

• Mix all the solids
• place in mixer.
• Add butter and mix until butter is incorporated but still crumble.
• Cook in oven at 325F for about 20 minutes. (you want the cookie cooked and crunchy)
• Set aside in pint containers.

Final Presentation:

• Place 3 tbsp of lemon curd.
• Add almond streussels on top
• Top with vanilla ice cream
• Top with crunchy merengue.

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