LEmon cream too sour and it's not firm enough. Reduce amt of butter to give a more refreshing feel. Probably tarte amande can be added below the citron cream to make it lighter and not too creamy. Or the citron cream can be a baked one for variations.
Recipe
Same pate sucree aux amandes (au bon vieux temps P159)
Citron Creme from keiko's
lemon juice 100ml
egg 100g
sugar 75g (reduced to 65g)
butter 75 g
corn starch 2tsp
Italina meringue (au bon vieux temps P118)
sugar 200g
water 1/3x sugar amt
egg white 100g
Heated and used at 122C
1. Beat egg whites at high speed when the sugar solution starts to boil (ard 115C)
2. when adding the syrup beat at low speed
3. Beat to body temp
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