Lemon Tart with Italian Meringue and Pomegranate Sauce

Chef Natanel Spiegel demonstrates how to make a layered lemon tart that combines a buttery, crisp crust, a silky lemon cream, Italian meringue, and a pomegranate sauce for extra acidity and color. The recipe is presented as a showpiece dessert that, according to the article, is achievable at home with patience and proper technique, even for cooks without professional pastry training.

The crust uses 90 grams cold butter, 50 grams powdered sugar, 3 grams salt, 25 grams almond flour, 35 grams eggs, and 200 grams flour. The lemon cream calls for 150 ml fresh lemon juice, 200 grams sugar, 4 large eggs, 1 yolk, 4 grams gelatin with 20 grams water, and 200 grams cold butter. The Italian meringue is made from 140 grams sugar, 40 grams water, and 55 grams egg whites, while the pomegranate sauce uses 150 ml pomegranate juice, 2 large eggs, 1 yolk, 75 grams sugar, and 75 grams cold butter.

To make the crust, the ingredients are mixed until sandy, then turned into crumbs, brought together by hand without kneading, rolled between baking papers, chilled for 30 minutes, lined in a tart ring, frozen for about an hour, and baked at 160 degrees Celsius for about 25 minutes. The lemon cream is cooked gently until thick, mixed with bloomed gelatin and butter, then poured into the tart and chilled for at least 4 hours.

For the meringue, sugar and water are cooked to 112 degrees Celsius while the egg whites are whipped, then the syrup is poured in at 118 degrees until stable. The pomegranate sauce is made by reducing the juice to 75 ml and cooking it with eggs, yolk, and sugar like the lemon cream, but without gelatin. Spiegel is described as a young, promising chef who blends French classics with quality ingredients, and readers are invited to share their results and photos for a chance to win a זוגית meal from Japan Japan.