Lemon pie with green shiso

  • Originals

Time

135 min

35 min oven + 24 h dehydrator

Ingredients

Neutral sablé
  • 390 g butter 82% m.g.
  • 340 g powdered sugar
  • 140 g almond flour
  • 585 g fine flour
  • 95 g strong flour
  • 10 g fine salt
  • 150 g fresh eggs
Lemon and shiso compote
  • 180 g lemon juice
  • 17 g gelatin mass 1:5
  • 200 g candied lemon peel
  • 1 piece shaved lemon peel
  • 15 g shiso leaves
Shiso sponge cake
  • 95 g fresh egg yolks
  • 45 g granulated sugar
  • 300 g fresh egg whites
  • 120 g granulated sugar
  • 20 g invert sugar
  • 155 g flour
  • 50 g almond flour
  • 40 g shiso leaves
  • 1 g fine salt
  • 2 g baking powder
Lemon cream
  • 160 g whole egg
  • 365 g natural lemon juice
  • 220 g melted Ivoire white chocolate 35% cocoa
  • 21 g gelatin
  • 1 piece lemon peel
  • 190 g melted butter 82% m.g.
Meringue
  • 200 g pasteurized egg whites
  • 15 g lemon juice
  • 100 g sugar
  • 100 g trehalose
  • 2 g albumin
  • 6 g gelatin mass 1:5
Shyso and lemon crystals
  • 100 g mineral water
  • 60 g sugar
  • 30 g isomalt
  • shiso leaves cut in half
  • lemon slices
To finish
  • Neutral Sablé
  • Lemon and shiso compote
  • Shisho cake
  • Lemon cream
  • Meringue
  • Shiso and lemon crystals
  • Melted gelatin 15% water

Preparation

Neutral sablé
  1. Cut the cold butter into small cubes and mix in the mixer together with the flours, sugar and salt. The texture should be homogeneous, similar to sand, but not compact.
  2. Add the beaten eggs and mix until a compact dough is obtained.
  3. Divide into portions of approximately 500 grams each and roll them out between 2 guitar sheets to a thickness of 2 mm.
  4. Roll out the dough again and make strips 2.5 cm thick. Cut out circular bases.
  5. Freeze and line 15 cm diameter micro-perforated molds.
  6. Allow to dehydrate for 4 hours at room temperature.
  7. Bake in the oven at 160ºC for 18-20 minutes.
  8. Remove from the oven and allow to cool properly.
  9. With the help of a sieve and microplane smooth the base and edges of the cake.
  10. Reserve in a dry place.
Lemon and shiso compote
  1. Heat the lemon juice to 60ºC and dissolve the previously hydrated gelatine leaves in it.
  2. Blend the lemon juice together with the candied lemon peel and lemon zest until a creamy texture is achieved.
  3. Add the fresh shiso and blend again.
  4. Let it rest in the refrigerator to achieve a better creamy texture.
Shiso sponge cake
  1. Beat the egg yolks with the sugar and set aside.
  2. Whip the egg whites.
  3. Add the previously melted invert sugar and sugar to the mixture. Continue beating until peaks form.
  4. Combine the flours, salt, the baking powder and the shiso leaves in a food processor. Blend until a homogeneous green flour is obtained.
  5. Pour all the egg white mixture into the egg bowl with the egg yolks,along with the dry ingredients mixture. Fold the ingredients together so as not to lose the air in the mixture.
  6. Spread the mixture on a Silpat and smooth out the dough in an 8 mm frame
  7. Bake in the oven at 180°C for 15 minutes.
  8. Allow to cool to room temperature and set aside.
Lemon cream
  1. Add the lemon juice to a saucepan, along with the melted white chocolate and the eggs.
  2. Emulsify the ingredients using an immersion blender.
  3. Heat the mixture until it reaches 85°C (85°F).
  4. Add the gelatin to the cream and the lemon peels in order to infuse the preparation.
  5. Cool to 45ºC.
  6. Add the diced butter using an immersion blender.
  7. Reserve.
Meringue
  1. Whisk the egg whites with the lemon juice, sugar, trehalose and albumen with an immersion blended.
  2. Heat to 60ºC.
  3. Once this temperature is reached, add the gelatin and mix until dissolved.
  4. Pour the preparation into the mixer to begin whipping the meringue.
  5. Whip at high speed until a firm, glossy consistency is achieved.
  6. Place it in a piping bag, pipe into the shape of a peak and set aside.
Shyso and lemon crystals
  1. Blanch the shiso leaves for 15 seconds and then stop the cooking in an iced bain marie.The process will help the leaves stay green.
  2. Drain the shiso leaves in a sieve to more easily remove excess water.
  3. For the syrup, place the water, sugar and isomalt in a saucepan. Bring to a boil.
  4. Pour the mixture over the shiso leaves and allow to stand. For best results, use a vacuum machine to impregnate the flavor.
  5. Drain and place the leaves in a dehydrator for 24 hours.
  6. Perform the same procedure for the lemon slices.
To finish
  1. Take the sablé base and add the lemon and shiso as a first layer. Spread the mixture evenly all over the base.
  2. Pour the lemon cream up to the edge of the tartlet.
  3. Use the remaining lemon cream to fill circle molds and place them in the freezer.
  4. Cut the shiso cake into 14 cm diameter circles and place them in the center of the tartlet.
  5. Let them stand in the refrigerator for at least 1 hour.
  6. Unmold the cream circles and coat them with cold liquid gelatin. Allow them to drain on a Silpat.
  7. Pipe the meringue onto the tart and arrange the cream spheres on top.
  8. Finally, decorate with the shiso and lemon crystals.
   

Miquel Guarro

From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.

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