Steps
1. Prepare the lemon caviar by juicing the lemon and combining the juice with water. Strain the mixture and add sodium alginate. Using a syringe, drop the mixture into a calcium chloride bath to form caviar-like spheres. Rinse with water and set aside.
2. In a mixing bowl, whip egg whites until frothy. Gradually add sugar and continue whisking until stiff peaks form. In a separate saucepan, heat water and dissolve soy lecithin. Slowly pour the lecithin mixture into the whipped egg whites while whisking continuously. Transfer the meringue foam into a cream whipper.
3. Preheat the oven to 180°C (350°F). In a bowl, cream together butter and powdered sugar. Gradually add flour and mix until a crumbly texture is achieved. Spread the mixture onto a baking sheet and bake for 10-12 minutes until golden brown. Allow the shortbread to cool, then break it apart into crumbles.
4. To assemble, place a spoonful of lemon caviar on a plate. Top with dollops of meringue foam and sprinkle with shortbread crumbles. Garnish with fresh mint leaves.
5. Serve immediately and enjoy the playful textures of this deconstructed lemon meringue tart.