In the mood for lemon tart?

Try your hand at this this particularly lovely lemon meringue tart, 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:

  • Shortbread tart crust recipe
  • Lemon curd recipe (or blood orange, lime or raspberry curd)
  • Meringue recipe, with 1/8 teaspoon mint extract
  • Piping bag with small and large plain tips
  • Optional garnish: small mint leaves
  •  
    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…

     

    Lemon Meringue Tart

    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.
     
     
    DO YOU KNOW THE DIFFERENCE BETWEEN A PIE AND A TART?

    There are several differentiators. Here they are.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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