These tacos are fun and delicious!
The tart lemon curd and lemon broken gel pair beautifully with the crisp Pâte Sablée shells and caramelized almond nougatine, while the sweet, fluffy meringue balances everything perfectly. It’s a fresh and modern development of the classic lemon tart, with plenty of contrasting textures and bright lemon flavor in every bite.
These lemon tacos are inspired by the very talented pastry chef Amaury Guichon. The recipe for meringue is borrowed from the magazine Lækkerier.
Happy baking <
Almond Crust with Lemon:
- 100 g butter
- 100 g white chocolate (28%)
- 75 g eggs (approx. 1.5 medium eggs)
- 90 g caster sugar
- 60 g almond flour
- 60 g almonds
- zest from 2 organic lemons
- a pinch of salt
- Melt the butter and set it aside. Melt the white chocolate in another bowl and set it aside.
- Whisk the eggs, sugar, almond flour, and salt together until the batter becomes light and has a fluffy consistency.
