Lemon Tart (Tarte Au Citron)
Simple and elegant. Sweet buttery shell filled with an ample dose of luscious lemon curd. Finished with a generous piping of toasted Italian meringue. The bright tang of proper lemon curd is balanced with a rich, buttery finish.
We can thank the Roux brothers, sibling chefs and restaurateurs of the two Michelin star, Le Gavroche of London, who in 1967 took the English lemon tart and reimagined (cough: improved) it into Tarte Au Citron. Not long after it was adopted as one of the staple French pastries. It’s been said that eating proper lemon tart is like taking a bite of sunshine.
Liquid Egg Whites (Egg Whites, Guar Gum, Triethyl Citrate), Butter (Milk, Salt), Sugar, Lemon Juice, Unbleached Flour (Wheat Flour, Enriched Wheat flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Vegetable Oil, Lemon Zest, Vanilla Extract ( Vanilla Bean Extractives in Water, Alcohol 35%), Salt, Agar Agar Powder (SeaWeed)
Net Weight: 220 grams/ 7.75 oz