INGREDIENTS

(Per rect mold 31×22 cm)

FOR THE BREAD.

• 4 g of yeast
• 375 g oo flour
• 187 g of butter
• 187 g of sugar
• 3 g of salt
• 90 g of egg
• Grated zest of 1 lemon
• 3 g vanilla

FOR THE LEMON CREAM

• 220 g of sugar
• 30 g of starch
• 2 yolks
• 3 whole eggs
• 100 g of lemon juice
• 130 g of butter
• Grated zest of 1 lemon

FOR THE ITALIAN MERINGUE

• 100 g of egg whites
• 80 g of water
• 250 g of sugar

TO DECORATE.

• Edible flowers
• Zenzerotti Organic Matt Crumble

PREPARATION

FOR THE BREAD.

Whip the egg yolks with the sugar, lemon zest, vanilla seeds or essence, and salt. Sift the flour with the baking powder, cut the refrigerator butter into small pieces and add to the egg mixture. Work the dough quickly, create a smooth block, knead, and let rest in the refrigerator at least 1 hour. Roll out the shortcrust pastry to about 1\2 cm and fill the rectangular mold (already buttered) like a regular tart. Lay a sheet or baking paper and fill with coarse salt or rice so the base does not overgrow. Bake for 15′ at 175 degrees, then remove the paper with the salt/rice and bake at 180 degrees for 9′ with the oven door slightly open. Allow to cool

FOR THE LEMON CREAM

Bain-marie all ingredients except butter, bring to about 82 degrees, firm to taste, and cream with cold butter combined in 3 times. Allow to cool.

FOR MERINGUA.

Combine water and sugar in a saucepan and bring to 110 degrees. Start whipping the egg whites and let the syrup reach 121 degrees. When it has reached temperature, pour it trickling into the egg whites in the planetary mixer, continuing to whisk.

SETTING

Take cold shortbread, fill with lemon cream tufts and meringue tufts. Lightly burn ONLY the meringue clumps with a pastry torch, decorate with edible flowers and scatter crumble.