Lemon meringue tart with Champagne vinegar sauce from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 276) by Mark Peel and Nancy Silverton

  • heavy cream
  • lemons
  • powdered sugar
  • granulated sugar
  • vanilla beans
  • Champagne vinegar
  • butter
  • egg whites
  • unbleached pastry flour
  • EYB Comments

    The book's "Sweet pastry dough (Pâte sucré)" called for in this recipe requires refrigeration for 2-4 hours. Can substitute unbleached all-purpose flour for unbleached pastry flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Sweet pastry dough (Pâte sucré)" called for in this recipe requires refrigeration for 2-4 hours. Can substitute unbleached all-purpose flour for unbleached pastry flour.

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