Lemon & Lime Duet

Lime & Lemon Duet, a classic combination of lime & lemon filling and sweet pillowy meringue.  I used chocolate crust this time instead of my usual original butter shortcrust, for a different flavor.  Great combination.

Here's the recipe:

Lemon & Lime Duet 青柠柠檬塔

Chocolate Shortcrust 巧克力塔

Unsalted Butter  五盐奶油                          125g                                                                 
Icing Sugar 糖粉                                               90g
Egg                                                                    1 no
Cocoa Powder 可可粉                                    20g
Plain Flour 普通面粉                                     250g

1.      Sift icing sugar.  Sift cocoa powder and flour. 

2.      Beat icing sugar and butter until light in color.  把糖粉和奶油打至浅白色。
3.      Add in egg. 加入蛋。
4.      Fold in flour, combine well to make a cookie dough. 分次加入面粉,搓成面团。
5.      Roll the cookie dough in between 2 plastic sheets.  把面团放在两片塑胶片之间扞成薄片。
6.      Line a pie pan with the cookie dough. 铺在派盘上。
7.      Line an aluminium foil on the dough, put some baking beans/stones on top, bake at 170C for about 20 minutes.  Reduce the temperature to 150C, remove the beans/stones, continue to bake for about 10 minutes.  把一片锡纸放在饼皮上,铺上红豆或用以烘焙的石头。以170C 烤约20分钟后把温度调至150C,把红豆拿走,继续烤约10分钟至金黄色。
8.      Remove the tart from oven, let cool. 出炉待凉。

Lime & Lemon Cream

Egg Yolks 蛋黄                                                4 nos
Castor Sugar 砂糖                                          100g
Lime Zest 青柠皮                                                2 nos
Lemon Zest 柠檬皮                                             1 no
Corn Starch 玉米粉                                         20g
Eggs                                                                   4 nos
Fresh Lemon Juice 柠檬汁                           180g
Castor Sugar 砂糖                                          80-100g
Unsalted Butter                                              135g


1.   Whisk egg yolks and castor sugar, together with lemon and lime zest.
2.      Add in corn starch and eggs.  Mix well.
3.      Heat up lemon juice and sugar.  Add into (2).  Combine well.
4.      Cook (3) until curdle. Add in butter, stir to combine.
5.      Off the fire, pour the mixture into a bowl, cover with cling wrap, set aside to cool.
6.      Pour the cool lemon curd into tart shell.  Chill for 2-3 hours.

Italian Meringue

Castor Sugar 砂糖                                          300g
Water                                                              65g
Liquid Glucose    葡萄糖浆                             25g
Egg White 蛋白                                                  4 nos

1.    For the meringue, put the sugar, 65ml of water and the glucose in a pan on a medium heat and stir to dissolve the sugar. Bring to the boil and use a sugar thermometer to keep an eye on the temperature.
2.     Place the egg whites into a stand mixer and when the syrup temperature reaches 110C, turn on the mixer and whisk the egg whites.
3.     When the temperature reaches 118C (soft ball – this will be marked on the sugar thermometer), slowly pour the sugar syrup in a thin stream into the now stiff egg whites and continue whisking for 20 mins until completely cold.
4.  Put the meringue onto the chilled lemon tart.  Set the oven to 180C.  Put the tart into highest rack in the oven, bake until golden brown (please stand still in front of the oven, the meringue burn very fast).

No comments: