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Thursday, February 09, 2006

Lemon Meringue

LEMON / LEMON MERINGUE TARTLETS
LEMON MERINGUE TART
So what happens to all the egg whites after using the yolks to make the Oh So tangy lemon curd? Make meringue! I like to use the "basket weave" design on my lemon tarts, but for those who do not fancy meringue, I provide an option to leave it out and instead, brulee the top of the lemon curd for a slightly "burnt" effect. Again, these tarts use shortcrust pastry and are coated with a layer of chocolate fudge.
Women love this!
Oh! By the way, I only use fresh lemons and all its zest!

posted by Chris The Baker at 10:47 AM

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