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Lemon Tart


For 3 pies 22cm in diameter to serve 10 people.

CHEF'S TIP: Place a thin disk of lemon drop biscuit on the cream. This will retain the syrup that is release from the meringue.


360g softened butter + butter for the ring
225g icing sugar
75g ground almond
3g salt
150g whole eggs
3g powdered vanilla
600g T55 flour


Mix the ingredients one by one, finishing with the flour, then smooth lightly. Leave the dough to rest in the refrigerator for
1 hour. Preheat the oven to 180°C.
Take out the dough; it should be cold and quite firm. Roll out the dough to 3mm thick, then place in a buttered tart ring 2cm high and 22cm in diameter. Bake for about 20 minutes in a convection oven.


(450g in total)
750g whole milk
30g butter
11⁄2 vanilla pods
135g egg yolk
150g caster sugar
60g cornflour
15g T45 flour

In a saucepan, boil the milk and butter with the split and scraped vanilla pod.
Fold in the mixture of egg yolk, sugar, cornflour and flour. Boil for 1 minute, while stirring. Leave the cream on a tray covered with cling film, and leave to cool in the refrigerator after having wrapped it in the film.


450g pastry cream
150g marzipan (52% nuts)

Whip the pastry cream until smooth. Mix the marzipan in a food processor with the smooth pastry cream. Keep chilled.


6g sheet gelatin (optional) 200 blooms
450g caster sugar
480g egg
300g juice and zest of the (unwaxed) lemons used
75g butter


Soften the gelatin in very cold water. In a bowl, pour the sugar, eggs, lemon juice and zest, as well as the butter. Mix well and heat over a low heat in a bain-marie until this reaches 70°C, stirring continuously. Carefully squeeze the gelatin and add to the cream (you can do without the gelatin, the cream will take longer to set, but will still hold). Keep cream made this way cold.


360g egg whites
360g caster sugar
Zest of 3 unwaxed limes


Whip the egg whites while gradually adding caster sugar. Whisk well in order to obtain a meringue that’s quite firm. Gently add the lime zest using a spatula.


Icing sugar as required
Apricot jelly or glaze as required
3 unwaxed limes with the segments removed


Preheat your convection oven to 220°C. Spread the almond cream on the base of the cooked tart, pour over the lemon cream, and place everything in the freezer for 2 hours. Put the lime meringue in the 10mm piping bag and pipe balls of this onto the still frozen tart. Sprinkle with icing sugar. Put in the oven for 4 to 5 minutes. Coat the raw peeled lime segments with the apricot jelly and place on the pie.



(c) Laurent Rouvrais 2Camille Lesecq

Originally from Saint-Lô in Normandy, Camille Lesecq always wanted to become a pastry chef, spending all his Christmases in his uncle's bakery and pastry shop in Paris.

After taking classes at the bakery and pastry school in Caen, Camille joined Parisian palace, the Hôtel de Crillon, working alongside Christophe Felder. Then in 2004, aged just 23, he became pastry chef at the prestigious Le Meurice, under the leadership of Yannick Alléno. The boldness of his desserts earned him the award of Pastry Chef of the Year 2010 by Le Chef magazine.

Since 2012, he now officiates alongside Christophe Felder, in Mutzig, Alsace, where they launched their shop, Les Pâtissiers.



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