In the mood for lemon tart?
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:
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).
2. BAKE in a 425° oven for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
If you wish, you can follow this recipe for lemon meringue tart.
There are several differentiators. Here they are.
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