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Lemon Tart, by John Kraus

May 6, 2014
Lemon Tart, by John Kraus
John Kraus
Lemon dacquoise with lemon cream and lemon mousse, placed onto disk of baked breton


We asked John Kraus to define his business for us, and instead of talking about his products, his sales or his success, he started by talking about life’s moments. In the last three years since its opening, his sole objective has been to reinterpret the great pastry classics while maintaining those essential elements that led them to become universally known. “You can never beat the classics” he says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.


lemon dacquoise

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lemon cream

  • 180 g granulated sugar
  • 256 g fresh lemon juice
  • 320 g whole eggs
  • 180 g granulated sugar
  • 1 lemon zest
  • 350 g butter, 82% fat
  • 8 g gelatin
  • 40 g water
  • 10 g fresh basil

Bloom the gelatin with 40 g of water. Squeeze the lemon juice and mix it with the first 180 g of the sugar. Mix the eggs with the second 180 g of sugar. Mix the lemon juice mixture into the egg mixture and add the zest and chiffonade of basil.
Cook over a water bath to 80°C-82°C. Strain the mixture and homogenize. Add the bloomed gelatin and then the butter. Blend the mixture until an emulsion is created. Cast into flexipan for insert and freeze.

Italian meringue

lemon mousse

glaze for lemon

Get so good #11 for these recipes.


Lemon Tart, by John KrausPrepare the lemon mousse and pipe into a dome mold.
Place the lemon basil cream into the center and cover with mousse.
Finish with lemon dacquoise and freeze.
Remove the lemon dome from the freezer and glaze with the yellow glaze.
Place onto disc of baked Breton.
Garnish with white chocolate spiral, silver leaf and micro basil.



Recipe published at so good.. #11
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