- Combine the softened butter, salt, Icing sugar, almond powder, eggs and first measurement of flour. Mix only to incorporate.
- Once the mixture is homogeneus, add the second measurement of flour.
- Roll the dough out between two parchment paper sheets and refrigerate.
- Bake in the oven at 150 - 160ᵒC.
- Mix the Almond Past, Lemon Juice and Lemond Zest.
- Add the Egg Yolk and incorporate the melted butter.
- Heat the juice and cook like an anglaise with the eggs, egg yolk and sugar to 84°C.
- After cooking add the gelatin and cool down to 40°C.
- Blend the butter (using a hand blender) to achieve a smooth emulsion.
- Dissolve the sugar and the egg white at 50°C in an au bain marie to 3.
- Beat the egg white.
- When firm add the icing sugar, potato starch and yoghurt powder.
- Decorate and bake at 90°C.
Prepare the tarts using almond sable and cook to golden brown.
Add the francipane lemon and fill the tart max 40% bake again.
Add lemon cremeux en finish with the merengue which is prepared in advance.
Finally add the chocolate decoration Daisy & Chocolate lemon.