Lemon tart and raspberry sorbet

For the sorbet:

lt. 1 water

g. 650 sugar

g. 180 dextrose

lt. 1 raspberry puree

g. 4 neutrose

Method:

make a syrup,bring to boil add neutrose

and raspberry puree chill and churn

For the lemon cream:

g. 500 sugar

g. 500 lemon juice

n. 5 eggs

n. 5 eggs yolks

g. 180 butter

Method:

pour everything in a thermomix and cook 

at 80°C for 18 min. chill

For the meringue:

g. 200 eggs white

g. 400 sugar

Method:

whip the ingredients until you ave set meringue.

sweet pastry for the base

assemble the tart and cook for 5 min. at 220°C