Lemon Meringue Tarts – Modern Recipe with Mirror Glaze

Learn how to make modern version of lemon meringue pie with mirror glaze. Ingredients (for 5 cakes): Strawberry Coulis Berry puree - 50 g Gelatin - 2 g Sugar - 8 gr Lemon juice – 5 ml Lemon curd Lemon – 3 pcs Sugar - 150 g Butter - 110 g Yolks - 9 pcs Gelatin – 15 g Mirror glaze Gelatin - 10 g Sugar - 125 g Water - 63g Glucose syrup (or corn) - 125 c White Chocolate - 125g Condensed milk - 83g Dye Sable Yolks - 40 g Sugar - 55 g Butter - 55 g Flour - 90 g Baking powder - 2 g Meringue Protein - 4 pieces Sugar - 150 g Corn starch - 4 tsp Preparation: Strawberry Coulis Soak gelatin. Combine berries puree and sugar in saucepan. Add lemon juice. Cook until lightly boiling. Add gelatin, stir, and pour into silicone molds. Freeze for 1 night. Mirror glaze Soak gelatin. Melt white chocolate and add to condensed milk. Mix water, sugar and glucose syrup. Bring the mixture to boil and simmer on medium heat for 2 min (or to 103 C). Add this to first mixture with chocolate. Stir well and then add gelatin. Add yellow dye and whisk it using blender. Cool the glaze to 30 C (it’s its working temperature). The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. Whip it again. Try not to make bubbles. But if the bubbles were formed, use sieve. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly. Lemon curd Soak gelatin. Squeeze the juice of lemons. Separate the yolks from the whites. Combine sugar, butter, lemon juice, zest, egg yolks in a saucepan. Cook on medium heat until thickening (or 85 C), stirring constantly. Incorporate gelatin. Cool until room temperature. Pour into silicone semi-sphere molds. Get strawberry semi spheres and put them in lemon curd. Keep in freezer for 1 night. Sable (circles 10 cm) Mix the butter, sugar and egg yolks. Add the flour and salt. Knead the dough and leave overnight or for at least 2 hours. Roll out the dough. Keep the dough in the fridge for half an hour. Make circles with the help of round cutter. Pine the dough with a fork. Bake at 150 degrees C for 15-20 minutes. Allow to cool and keep in an airtight container. Meringue Separate whites from yolks. Mixer bowl should be absolutely clean. Preheat oven to 100 C. Beat egg whites until foam is formed fluffy. Add sugar powder gradually continuing to whisk until persistent peaks. Add 4 teaspoons of starch and stir. Draw 1,5-2 cm circles on parchment. Put the whole mass within circles. Bake in preheated oven for 1,5 hours.