William Curley, Suzue Curley

Lemon Tuile

Preparation info
  • Makes

    two

    30 x 40 cm baking trays (sheets)
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 3 g (½ tsp) pectin
  • 150 g (5½

Method

  • Preheat the oven to 180°C (350°F/Gas 4). Mix together the pectin and sugar in a small bowl. Put the lemon juice, butter and glucose in a saucepan and bring to the boil. Take off the heat and whisk in the pectin and sugar mixture. Return to the heat and bring back