The lemon tart is one of the most classic in all of French pastry. It shines in its simplicity – a sweet dough tart crust and a sharp lemon cream (and maybe some meringue if you want to get fancy) – that’s it!
In this recipe, we’ll be taking the classic creation and tweaking the components and presentation to modernize it just a little. The addition of ginger in the meringue is really pleasant as well.
This is the perfect type of sweet treat to get spring and summer kickin’. The lemon is bright and wonderfully sharp and the balance of textures with the crust and baked meringue lightens the flavors even more. The overall dish is the kind of thing that works really well at the end of brunch, or light lunch or dinner.
Even if you aren’t into the idea of making your own lemon tart, you may want to check out the food science notes, because I’ll be talking about meringue, which is fundamental recipe and technique that’s found in all sorts of different products.
Cheers – Chef Scott