Lemon Meringue “Tart”

Why These Flavors Work

This dessert is based on the classic lemon meringue pie, except it looks nothing like it. The somewhat acidic and pronounced lemon curd is tamed by the Italian meringue, which does not contribute much flavor (except for some of the toasted meringue flavor on the surface); it contributes more texture. The sablé breton adds texture, being the only solid texture in the dessert, but it also has its own flavor, less pronounced than the lemon curd. This is a very simple dessert but with components that have a great balance of flavor.



Assembly Procedure

  1. Assemble 10 Plexiglas bases measuring 2.5 cm/1 in wide by 10 cm/4 in long by 2 cm/.75 in deep internally.
  2. Place the sablé breton rectangle inside the base.
  3. Pipe about 90 g/3.17 oz of the lemon curd to the top of the sablé. Even out the top with an offset spatula.
  4. Pipe the Italian meringue on the surface of the curd using a #4 plain piping tip, covering the curd completely.
  5. Toast the top of the meringue with a torch.
  6. Reserve in the refrigerator until ready to serve and display. Discard after 24 hours.