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How are you all doing? "Are you eating chocolate?" Today we will make a lemon tart [Tart Citron] that is perfect for summer. "Isn't it a bit of a hurdle? Cookies are hard!" Don't worry. This time it's a simple version that doesn't require an oven. I will introduce the technique to make in the range! ・Tart cookie dough takes time, right? Doesn't lemon cream separate when heated? ・I'm worried that it might burn This point is a recipe that solves everything, the taste is perfect I will publish how to make it without failure that is not in the book that no one teaches I explain carefully so that you can understand the "why" of making sweets Try to make professional sweets at home by holding down the points! Introducing the real chocolatier techniques of active professionals! @KAZU / chocolatier #lemon tart #lemon #​ #​ citron tart #chocolatier #cake making SNS Please follow us! ・Twitter: https://twitter.com/EguchiKazuaki ・Instagram: https://www.instagram.com/eguchikazuaki/ ・FB: https://www.facebook.com/kazuaki.eguchi ・TikTok: https://vt.tiktok.com/ZSeDvhyU2/ 0:00 lemon tart 0:15 Introduction to materials 0:28 How to make a tart 2:33 How to make lemon cream 5:54 How to make meringue 7:17 Arbitrary decorations 7:40 points review material How to make a lemon tart 18 cm No-bake lemon tart ◆Lemon cream 2 lemons 150g unsalted butter 2 eggs Granulated sugar 90g ◆Tart Cookies 120g White chocolate 70g ◆Merengue 3 egg whites Granulated sugar 65g Arrangement information ・By mixing lemon juice with orange, bergamot, lime, etc., you can arrange different flavors. If you don't mind the texture, lemon peel is also recommended. ・Even if you change the cookie part of the tart to a pie, you can make it in the same way. ・The power of unsalted butter hardens smoothly, but gelatin can also be used. The amount should be about 1/3 of the specified amount of gelatin to purchase. "The texture will change, so try making it with your preferred firmness." ・Calpis butter is also recommended, but fermented butter is not recommended. ・We recommend using granulated sugar for the taste, but you can change it to make it unique. material ◆ White chocolate White chocolate, anything is OK as long as the ingredients do not contain vegetable oil https://amzn.to/3o5NrFL ◆Fine granulated sugar if you are particular about it Granulated sugar for making sweets = this is it https://amzn.to/3O2Tt3E ◆Butter Calpis butter is luxurious If it's not margarine, unsalted is okay https://amzn.to/3uNcFeT instrument ◆ Tart type 18cm bottom removed I made it with the one in the 100 yen shop, but it lasts a long time I think it's for professionals like this, 100 yen shop is enough to make it https://amzn.to/3RtcYFw ◆Rubber spatula from Shimotori Seisakusho https://amzn.to/3r19H5r ◆ Whisk Matofer Series https://amzn.to/32r5Zb7 size difference https://amzn.to/3l28eI9 If you're serious about choosing a whisk, Matofer is definitely the way to go. It is easy to lather and has a strength that does not deteriorate. *Some of the above links are Amazon Associate links. Thank you for the end! ! Please comment and rate! please Patisserie & Cafe Delimo 7 stores in Japan Tokyo Midtown Hibiya Main Store Kazuaki Eguchi, Chef Chocolatier/Pâtissier Note All content such as text, images, and sounds used in the channel Please note that reproduction and unauthorized use are prohibited. It is not a recipe introduction for the purpose of selling as a product This is a recipe for home use and personal enjoyment, so please refrain from using it for commercial purposes.