|CrystalblueoceanSailing and Diving Around the World|
sailing and diving around the world
Another important dessert to have in your repertoire as a yacht Chef. This is the best lemon tart recipe I know of, and it's great because you can serve it as a lemon tart, or add some meringue and turn it into the classic lemon meringue tart. Use any sweet pastry that works for you.
For the meringue:
4 egg whites
Pinch of cream of tartar
Add tartar to whites. Heat whites in bowl over hot water til warm to touch. Begin to whip til it starts to get foamy and add sugar. Whip to stiff peaks.
For lemon filling:
zest of 2 lemons
150ml lemon juice (about 4 lemons)
125ml 35% cream
Add sugar to eggs and whisk by hand to combine. Add zest and juice and mix well. Add cream and mix well. Place tart shells on tray and onto the middle oven rack. Pour the filling into each shell. Bake at 250°F til only a slight wobble left in the center of each tart. The residual heat will continue to finish cooking the tarts after you've taken them out of the oven. If you overcook the tarts, they will crack.
This is a classic dessert sauce that can be flavored with anything.
5 whole eggs
2 cups heavy cream
8 tablespoons sugar