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.
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