Candied Lemon Zest
- In a saucepan off the heat, combine all the ingredients, except the butter. Bring to a boil over medium heat, whisking constantly, scraping the bottom and sides of the pan. Simmer for 30 seconds, remove from the heat and strain immediately.
- Add the butter and stir until melted. Set aside ¼ cup (60 ml) of the curd for the lemon mousse. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use, stir with a spatula or whisk to soften, adding 1 tsp (5 ml) of water, if needed.
- With the rack in the middle position, preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
- In a bowl, beat the egg whites and vanilla with an electric mixer until soft peaks form.
- Gradually add the sugar while beating until stiff peaks form. Set aside ¼ cup (60 ml) of the meringue for the lemon curd.
- Spread the remaining meringue in a thin layer on the prepared baking sheet. Bake for 2 hours or until the meringue is dry. Let cool completely. Break half of the meringue into shards and keep the rest for another use.
- In a bowl, gently fold the reserved meringue into the reserved lemon curd. Cover with plastic wrap and keep in the refrigerator until ready to serve.
- In a saucepan, bring the brown sugar and water to a boil. Add the pecans and stir constantly until the sugar becomes grainy and coats the nuts. Spread on parchment paper and let cool completely, then coarsely crush.
Candied Lemon Zest
- In a bowl, combine the lemon zest and ½ cup (125 ml) of the water. Microwave for 1 minute or until the water boils. Drain.
- In the same bowl, combine the blanched lemon zest, sugar and the remaining water. Microwave for 1 minute, let rest for 1 minute, then microwave again for 1 minute. Let cool and drain when ready to serve.
- Place a sheet of 20 x 15-inch (50 x 38 cm) parchment paper on a tabletop. Drizzle the lemon curd onto the parchment paper in irregular lines, then randomly place several dollops of the lemon mousse. Add the cookie pieces. Decorate with several candied zests, meringue shards and candied pecans.
- Place the marshmallow halves and several meringue shards on a baking sheet. Lightly caramelize with a culinary torch and add to the deconstructed tart as a finishing touch.
It is important the follow the suggested order of preparation as this recipe is composed of various elements. To save time, you can also use store-bought candied pecans, lemon curd and meringues; in this case, ¼ cup (60 ml) of whipped cream can be substituted for the meringue when making the lemon mousse.