Lemon Meringue Tart

Written by Gwen Ashley Walters Category: Local Products Issue: July 2011
Pin It

“That’s why it’s so creamy,” she says. There’s a smidgen of gelatin in there, too, which gives it structure.

Instead of a light, airy meringue, Gebhart makes an Italian meringue by beating boiled sugar into whipped egg whites. The texture is gooey but holds its shape when piped out with a star tip, creating a whimsical crown of soft marshmallow peaks. A few puffs of flame from a blowtorch and the star ridges pop with browned edges.

A swirl of raspberry coulis (sauce) adds a gorgeous ruby color to the plate and even more tartness – a nice foil for the buttery crust and sugary meringue.
On second thought, maybe you don’t want to share this fabulous tart after all.

Search Restaurants

Search our directory from over
400 restaurants in over
20 culinary categories!