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Lemon tart espuma

This espuma tastes just like the filling of a lemon tart.

Makes 675g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Egg


  • 250 ml lemon juice
  • stalks lemongrass
  • lemons, zest
  • 68 egg yolk
  • 125 sugar
  • gelatin leaves, soaked in cold water

Preparation method

  • Place the lemon juice, whipping cream, lemongrass, and lemon zest in a pan over low heat and allow to infuse without boiling.
  • Remove the pan from the heat and infuse for 30 minutes.
  • Lightly beat the egg yolks with the sugar.
  • Pass the lemon mixture through a sieve and mix with the egg-yolk basis using a whisk.
  • Cook until you have a crème anglaise.
  • Dissolve the gelatin in the warm mixture, pass through a sieve, and pour into a 1-litre siphon.
  • Allow the mixture to cool completely.
  • Aerate with two whipped-cream chargers and shake well before use.

Serving suggestions

  • In a composition with components of meringue, vanilla, and caramel.
  • Delicious with components of strawberry, balsamic vinegar, and shortcrust pastry.
  • Delicious in a composition with components of black salsify, bay leaf, and beurre noisette.