Number of servings

Lemon Cream ingredients

  • .3333 cup of Sunkist® Lemon juice
  • .3333 cup of Whole eggs
  • .3333 cup of Sugar
  • .3333 cup of Butter
  • .6666 tbsp of Gelatine mass

Yuzu Meringue ingredients

  • .3333 cup of Egg whites
  • 2.3333 tbsp of Sugar
  • 2.3333 tbsp of Inverted Sugar
  • 1.75 tbsp of Glucose
  • .5 tbsp of Yuzu Juice
  • 1.6666 tbsp of Gelatine Mass

Yuzu and Lemon Confit ingredients

  • 2.75 tbsp of Yuzu Purée
  • .75 tbsp of Sunkist® Lemon juice
  • .0625 tsp of Agar agar
  • 2.75 tbsp of Lemon Confit

Lemon Cream


  1. In advance, cut the butter into small pieces and put them in the freezer.
  2. In the sauce pan mix the Sunkist® lemon juice, sugar, whole eggs and the gelatin together.
  3. Bring to a boil, then remove it from the pan to a bowl.
  4. Blend it with the frozen butter.

Yuzu Meringue


  1. Whip the egg whites with the sugar, then add the inverted sugar and glucose.
  2. Melt the gelatin mass with the yuzu juice, then add it to the meringue.
  3. Once the meringue is firmed, it's ready to go.

Yuzu and Lemon Confit


  1. In a pan, add the lemon juice with yuzu puree cold, then add the agar agar and bring to a boil
  2. After boiling, cool it down in the fridge.
  3. Blend the first mixture with lemon confit until its smooth.



  1. In 1.5" diameter tart crust, add the lemon cream filled to the top.
  2. Let is set 2 hours in the fridge.
  3. Pipe the lemon meringue on the top.
  4. Drizzle the Yuzu and Lemon Confit on top of the meringue.