CITRON  RECIPE BY

KIRSTEN TIBBALLS
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread
pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon
cake. This stunning tart is crowned with lashings of Swiss meringue and finished
with delicate chocolate garnishes. 
INTERMEDIATE

YELLOW CHOCOLATE GARNISH

GOLD LEAF
SWISS MERINGUE

150 MINS
LEMON COCONUT CAKE
LEMON CURD
CRUNCH LAYER
SHORTBREAD PASTRY

CREATED WITH ENTREMET RING, 220MM D 45MM H

MAKES 1

SHORTBREAD PASTRY
METHOD
INGREDIENTS

65g (2.29oz) pure icing (confectioner’s) sugar
110g (3.88oz) unsalted butter
50g (1.76oz) whole egg
250g (8.82oz) plain (all-purpose) flour, sieved
30g (1.06oz) almond meal (ground almonds)
2g (0.07oz) sea salt
1 lemon, zested
vegetable oil spray
plain (all-purpose) flour, for dusting
In the bowl of a stand mixer fitted with a paddle attachment,
beat the butter and icing sugar until there are no lumps of
butter remaining. Add the egg and mix to combine. Meanwhile,
combine the sieved flour, almond meal and salt. Add the dry
ingredients to the butter mixture and begin to mix. Once the
ingredients start to come together, add the lemon zest and mix
until it just forms a dough. Press the dough into an even, flat
square and wrap with plastic wrap. Place into the refrigerator for
a minimum of 1 hour.

EQUIPMENT Lightly grease the ring with vegetable oil spray and place it
onto a Silpain-lined baking tray. On a lightly floured workbench,
stand mixer roll the dough to approximately 3mm in thickness. Cut a disc,
spatula 220mm in diameter, and place it into the base of the oiled ring.
entremet ring, 220mm D 45mm H Cut the remaining dough into strips, approximately 55mm in
aluminium baking tray width. Line the sides of the ring with the dough strips, gently
Silpain Baking Mat, or baking paper pressing them into the sides to remove any air pockets. Trim
rolling pin any excess dough from the top of the ring, then place into the
OSO Heatproof Plastic Wrap refrigerator for 15-20 minutes. Meanwhile, heat the oven to
microplane or drum sieve 170°C (338°F), fan forced. Once chilled, line the tart shell with
heat-proof plastic wrap or baking paper and fill with uncooked
 NOTE rice or baking beads. Bake in the pre-heated oven for 18 min-
utes, remove the lining and continue to bake for a further 8-10
The dough can be made and refrigerated up to minutes, until light golden-brown. Allow to cool at room tempera-
3 days in advance. If left in the fridge for longer ture.
than 1 hour, allow to sit at room temperature
for a few minutes before rolling.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
LEMON COCONUT CAKE
METHOD
INGREDIENTS

vegetable oil spray Heat the oven to 170°C (338°F), fan forced. Wrap the base of
80g (2.82oz) unsalted butter, chopped the cake ring with baking paper and aluminium foil and place
90g (3.17oz) caster (superfine) sugar it onto a baking tray. In the bowl of a stand mixer fitted with a
1 lemon, zested paddle attachment, beat the butter, sugar and lemon zest until
50g (1.76oz) whole egg, warmed to body light and fluffy. In a small bowl, break up the egg. Gradually
temperature add the egg to the butter mixture followed by the coconut, mix-
25g (0.88oz) desiccated coconut ing after each addition to combine. Combine the baking powder
120g (4.23oz) plain (all-purpose) flour, sieved and flour in a bowl. Alternate adding the dry ingredients, lemon
2g (0.07oz) baking powder juice and cream to the base mixture and continue to mix until
40g (1.41oz) fresh lemon juice just combined. Transfer the mixture into the prepared cake ring
40g (1.41oz) fresh cream 35% fat and spread into an even layer. Bake in the pre-heated oven for
22-25 minutes, until it bounces back when lightly pressed. Allow
EQUIPMENT
to cool completely at room temperature before placing into the
cake ring, 200mm D 45mm H freezer. Trim the top off the cake to create an even surface. Set
aluminium baking tray aside until required.
stand mixer
spatula
medium angled palette knife

CRUNCH LAYER
METHOD
INGREDIENTS

70g (2.47oz) water Heat the oven to 160°C (320°F), fan forced. In a saucepan,
50g (1.76oz) caster (superfine) sugar boil the water and sugar until the sugar has completely dis-
40g (1.41oz) slivered almonds solved. Add the almonds to the syrup and stir to coat. Strain
60g (2.12oz) Callebaut Velvet White chocolate the syrup from the almonds and spread them out onto a lined
32% baking tray. Bake in the pre-heated oven for 15-20 minutes, stir-
20g (0.71oz) paillete feuilletine ring to turn over every 5 minutes, until they are golden-brown in
0.5g (0.02oz) smoked sea salt colour. Allow to cool completely before roughly chopping.
10g (0.35oz) grapeseed oil
Melt the white chocolate, bringing it to approximately 40°C
EQUIPMENT (104°F). In a bowl, combine the melted chocolate, chopped
almonds, paillete feuilletine, smoked sea salt and grapeseed oil,
sieve stir until the dry ingredients are completely coated. Spread an
aluminium baking tray even layer of the crunch mixture into the base of the cooled tart
spatula shell.
Savour tempering bowl

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
LEMON CURD
METHOD
INGREDIENTS

40g (1.41oz) fresh lemon juice Place the lemon juice, sugar, citric acid, salt, zest, egg yolks
90g (3.17oz) caster (superfine) sugar and whole egg into a saucepan. Heat to 80°C (176°F) while
2.5g (0.09oz) citric acid, optional stirring over low heat. Strain the curd through a sieve to remove
1g (0.04oz) sea salt the lemon zest. Add the butter, a piece at a time, and emulsify
1 lemon, zested with a stick blender. Cover with plastic wrap touching the surface
85g (3oz) egg yolks and place in the refrigerator for a minimum of 2 hours.
40g (1.41oz) whole egg
150g (5.29oz) unsalted butter, room tempera- Once completely chilled, transfer into a piping bag fitted with a
ture and cubed 12mm plain piping tip and pipe on top of the crunch layer as
demonstrated in the video. Place the prepared lemon coconut
EQUIPMENT cake on top and gently press it down into the curd.

spatula
 NOTES
thermometer, optional
sieve If you do not have a thermometer, take the curd off the heat
stick blender once it begins to thicken and before it begins to boil.
disposable piping bag
12mm plain piping tip The lemon curd can be made up to 48 hours in advance and
stored in an airtight container in the refrigerator.

YELLOW CHOCOLATE GARNISHES

METHOD
INGREDIENTS

300g (10.58oz) Callebaut Velvet White Choco- Cut the guitar sheets into 300mm x 200mm pieces. Prepare 3
late 32%, tempered tubes of baking paper, approximately 30mm in diameter.
1g (0.04oz) yellow oil-based colour powder,
split into 3 equal portions Sieve one third of the yellow colour powder into the tempered
white chocolate ( see our online video for instructions). Place
EQUIPMENT a small amount of the tempered chocolate at one end of a guitar
sheet piece then place a second sheet on top. Use a PVC pipe
2 guitar sheets to spread the chocolate into an even layer. Allow to set slightly
sieve before pressing the surface with a petal cutter. Place in between
spatula 2 flat trays. Fill a small paper piping cone ( see our online
PVC pipe or tube video for instructions) with some of the tempered chocolate and
petal cutter pipe thin lines over the prepared baking paper tubes. Add anoth-
aluminium baking trays er third of the yellow colour powder and warm the chocolate if
required. Repeat the 2 garnishes with the darker shade of yellow
chocolate. Lastly, add the remaining colour and repeat. Allow
the chocolate to set at room temperature.

 NOTE

If the chocolate is not set enough before you use the cutter, it
will spread and rejoin.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
SWISS MERINGUE
METHOD
INGREDIENTS

180g (6.35oz) caster (superfine) sugar Heat the sugar in a pre-heated oven, with the fan off, until it
95g (3.35oz) egg whites, room temperature reaches 60°C (140°F). In the bowl of a stand mixer fitted with
50g (1.76oz) fresh lemon juice a whisk attachment, whip the egg whites, lemon juice and hot
sugar until it reaches a medium peak. Transfer the meringue
EQUIPMENT onto the prepared tart and use a spatula to swirl it into a flower
design as demonstrated in the video.
stand mixer
spatula
medium angled palette knife

FINISHING
METHOD
INGREDIENTS

prepared chocolate garnishes Arrange chocolate petals, in groups of 3 or 5, and the horse-
gold leaf shoe chocolate curls on top of the meringue to create flowers.
Garnish with gold leaf.

STORAGE &
SHELF LIFE
Best enjoyed on the day of assembly.

Store the finished product in the refrigerator for up to 2-3 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.