Prep Time:around 40 min, plus resting time
Cooking Time:40 min
I posted this yuzu lemon tart with black sesame meringue on Instagram and was flooded with requests for the recipe, so here it is 🙂
This is the perfect step up from a lemon tart with extra tang for those of you who, like me love a sour element to their sweets. The black sesame meringue gives it a perfect extra hit of flavour. I really want to try this next time with the toasted sesame ground in a spice grinder and added to the meringue that way, I think you will get even more flavour.
This was a request from a customer for a birthday party.
Note: You may want to make up the meringues in advance and just add them for each serve, they take time to dry out and will keep well, airtight for 2 weeks.
A batch of Sweet Pastry
For the Yuzu Cream:
- 190ml Lemon Juice
- 70ml Yuzu juice (or for a cheaper option)
- 3 Eggs
- 1 Egg Yolk
- 220g Caster Sugar
- 1 Pinch of Malden Sea Salt
- 225g Unsalted Butter COLD
For the Meringue
- 100 g Egg white
- 300 g Icing Sugar
- Handful of black sesame seeds (toast them on the bottom of a saucepan over a medium heat until they just start to pop. Around 2 mins. Then cool
For the Yuzu Cream
- Whisk the eggs, yolk and sugar until thick and pale.
- Add the juices and salt, then mix in a heavy bottomed pan over a medium heat for about 12-15 minutes, stirring constantly until the mixture starts to thicken.
- Cut the cold butter into 1 inch cubes.
- Transfer the mixture into a food processor and add the cold cubed butter 1 block at a time, with the mixer running until all incorporated evenly.
- If you are using the cream for lemon tarts, pour into each baked and cooled pastry shell until it just reaches the lid of the tart. Set the tarts in the fridge for at least half an hour.
- To see our pastry recipe click here
- The cream will also keep well, stored airtight in the fridge for up to a week.
For the Meringue
Heat everything in a double boiler ( a metal or glass bowl set over a pan of simmering water) until it reaches 45℃ exactly.. then whip on high speed in a mixer with the whisk attachment until cool.
Fold in the sesame, transfer into a piping bag and pipe the shapes you would like (or make scoops with a spoon – which ever you prefer) onto a lined baking sheet
Place in the oven to dry out on low heat in an oven preheated to around 45℃-75℃, until crisp and set.
To assemble your tart.
Pour the cream into your cooled baked pastry shell, then transfer to the fridge to set completely (around 2 hours)
Arrange the sesame on top and serve
This will keep perfectly well in the fridge for a few days.