Try your hand at this this particularly lovely lemon meringue tart, a deconstructed approach conceived by Khanh-Ly Huynh, a Parisian chef.

She used a “deliberately very hard shortbread crust, an acidic lemon curd and a slightly minty meringue.”

To make it, gather a:

 
Preparation

1. MAKE the crust, then pipe the lemon curd and meringue in varying sizes. In the photo, all of the lemon curd is piped with a large tip; the meringue is piped with both large and small tips.

The result: an edible work of art.

If you want to brown the meringue…

The entire tart filling is piped rounds of lemon curd and meringue (photo courtesy Khanh-Ly Huynh).

If you wish, you can follow this recipe for lemon meringue tart.
 
 
DO YOU KNOW THE DIFFERENCE BETWEEN A PIE AND A TART?

There are several differentiators. Here they are.