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Lemon Meringue Tarts


Thursday, January 11, 2007



I made these for a New Year's Eve dinner we hosted. The starter and meal course itself were rather heavy so I wanted something refreshing for dessert. Hence, I went for the Lemon Meringue recipe. However, I made dainty tarts instead of the big pie because they are more elegant and easier on the eye. I also switched the crust recipe to one specifically meant for fruit tarts. Result: Lekker!

That evening, I placed one single tart on a square dessert plate and sprinkled lemon zest over it. The zest was to make it look prettier and to enhance the citrus scent. Asthetics and aromatherapy rolled into one plate.

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The Dutchess of Cookalot whipped this up at 10:28 am

1 calories
Comments:
these sure looks delish! wish I can just have a one. Happy New Year.
 
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