{"id":3083,"date":"2016-10-21T18:11:17","date_gmt":"2016-10-21T16:11:17","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2016\/10\/21\/lemon-meringue-tarts\/"},"modified":"2021-07-29T18:02:50","modified_gmt":"2021-07-29T16:02:50","slug":"lemon-meringue-tarts","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/lemon-meringue-tarts\/","title":{"rendered":"Lemon meringue tarts"},"content":{"rendered":"

French pastry chefs are famous for their \u201cLemon meringue tart\u201d.
\nEvery one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate\u2026.
\nBut everyone wants to achieve the same goal: a soft and velvety batter with a strong lemon flavor.
\ngenerally it is combined with a billowy meringue, which can be flamed with a torch, or not.
\nI decided to add small French meringues … just to get the right combination of textures.
\nI read so many recipes,by the most famous Italian and French pastry chef, to get the so-called perfect lemon cream … ..and to realize my first lemon meringue tarts I chose the recipe by a great master of Italian pastry Emmanuele Forcone.
\nBut in the future, do not miss the recipes by the great French pastry chefs.<\/p>\n

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Lemon meringue tarts<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\t6 single servings<\/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