Lemon meringue tart a new way from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 182) by Dorie Greenspan

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Notes about this recipe

  • Zosia on March 23, 2017

    The lemon custard filling was very tart and needed the sweet cookie crust and meringue topping as buffers. As a fan of just about all things lemon, I really enjoyed it but some, even those who like lemon meringue pies, thought this was just too sour. I used The Cake Bible's Italian meringue to top the tart instead of the whipped raw egg white meringue from the recipe.

  • nadiam1000 on February 08, 2016

    Wonderful crust, wonderful filling. Bright lemon flavor, not too sweet.

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