Lemon Tarts

by · November 7, 2009

This sophisticated lemon tart is similar to a lemon pie, or better yet, a lemon meringue pie. So, what makes a tart a tart and a pie a pie? The main difference between tarts and pies is that tarts have straight sides versus sloped sides and they are usually only about an inch or so high. Lemon Tart | Rouxbe Online Cooking School

Just looking at the ingredients for the lemon curd makes my mouth water. This lemon tart is not too sweet and not too tart. There is just enough lemon in it to make you pucker!

Filling for Lemon Tart | Rouxbe Online Cooking School

This tart is topped with an Italian meringue, which means the egg whites are whipped with boiled sugar syrup. This creates a very stable meringue because the hot sugar syrup actually cooks the whites as they whip, resulting in a meringue that will hold its shape for long periods of time without deflating.

Meringue for Lemon Tart | Rouxbe Online Cooking School

The dense texture and glossy finish of Italian meringue makes it a great choice for decorating.

Piping the Meringue for the Lemon Tart | Rouxbe Online Cooking School

Classic lemon tarts are a delicious way to finish off a fancy dinner party, as they are not too sweet…and I can’t believe I am saying this, but desserts don’t always have to made with chocolate to be fantastic. Did I really say that?

Lemon Tart | Rouxbe Online Cooking School

Here is the step-by-step Lemon Tart Recipe.

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