Destructured lemon tart

Wash the lemons and grate the zest directly onto the caster sugar using a microplane grater.

Whisk together eggs, half the weight of sugar and cornflour.

Heat the pulp with the other half of the sugar until boiling, then add the cubed gelatine. Mix and pour over the first mixture in two batches.

Return to the pan and cook until boiling, stirring constantly.

Transfer to a bowl, blend and cool to 40°C.

Add cold butter in cubes. Blend.

Use immediately or set aside at 3°C.

Mix butter, salt, almond powder, sifted powders (flour, cornflour, sugar, ice cream) and sand.

Add eggs and mix until smooth.

Condition and store at 3°C.

Roll out the sweet dough to 2 mm, prick, cut out triangles of different sizes and set aside at -18°C.

Place the triangles on baking sheets and silpain, and bake at 170°C for around 15 minutes until golden-brown.

Turn out of the mould and set aside at room temperature.

Mix the egg whites and caster sugar in the bowl of a mixer, beating until well aerated and firm.

Sift the powdered sugar.

Gently fold the powdered sugar into the stiffly beaten egg whites. Use immediately.

Recommended baking time: 3 hours at 80°C.

In a saucepan, heat the lemon juice and zest to 40°C.

Add the sugar and agar mixture to the pan.

Bring to the boil and boil for 1 min.

Condition and store at 3°C.