| 320g | Sugar |
| 320g | Plugrà® European Style Butter |
| 8 | Egg Yolks |
| 450g | All Purpose Flour |
| 30g | Baking Powder |
| 3g | Fine Sea Salt |
| 10g | Vanilla |
| 400g | Eggs |
| 280g | Sugar |
| 340g | Lemon Juice |
| 4 | Zest of Lemon |
| 500g | Plugrà® European Style Butter |
| 400g | Egg |
| 280g | Sugar |
| 340g | Lemon Juice |
| 4 | Zest of Lemon |
| 2 sheets | Gelatin |
| 120g | Cleaned Egg Whites |
| 198g | Sugar |
| 2g | Fine Sea Salt |
| Splash | Vanilla Extract |
| 1 to 1 | Simple Syrup |
| Julienned | Lemon Peels |
| 1 |
Sable Breton
Cream Plugrà® European Style Butter and sugar until light and fluffy. Sift your dries. Scrape down the sides. Add your egg yolks. Add sifted dry mix. Roll or pipe evenly. Chill for at least 20 minutes. Bake off at 335 till golden brown.
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| 2 |
Lemon Cream
Heat lemon juice, sugar, zest. Bring to a simmer
Temper in egg yolks, cook till thickened. Strain, cool. Vitamix butter.
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| 3 |
Lemon Curd
Bloom gelatin. Heat lemon juice, sugar, zest. Bring to a simmer. Temper in egg yolks, cook till thickened. Add gelatin. Strain, chill.
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| 4 |
Italian Meringue
Over a bain heat up egg whites and sugar in a kitchen aid bowl. Bring to 165 or till the sugar is melted. Whip on high speed.
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| 5 |
Candied Lemon Peels
Cook till tender and sweet, strain. Toss is sugar, dry on a cooling rack.
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