{"id":210594,"date":"2018-03-08T08:42:54","date_gmt":"2018-03-08T07:42:54","guid":{"rendered":"https:\/\/www.cookingmesoftly.it\/?p=210594"},"modified":"2021-08-23T11:31:56","modified_gmt":"2021-08-23T09:31:56","slug":"lemon-tart","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/lemon-tart\/","title":{"rendered":"Lemon tart"},"content":{"rendered":"

Lemon tart … a recipe by Arnaud Larher, Meilleur Ouvrier de France (MOF).
\nLemon tart is a classic of pastry desserts, especially from France.
\nThe peculiarity of this tart is what is defined in quotes meringue: in reality it is a jelly that, whipped with the whisk for 20 minutes, it turns from a jelly into a wonderful and airy mousse.
\nCurious, perplexed, and heartened: it really becomes a light and white mousse …… just like a meringue.
\nA vanilla sabl\u00e9e and a lemon curd with white chocolate\u2026..simply gorgeous.
\nIf you prefer a more classic version, you can find it here:<\/a>
\nAnother tart by Jaques G\u00e9nin, here:<\/a>
\nAnyway, lemon tart never disappoints …….<\/p>\n

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Lemon tart<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t