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.
Labels: 100% sugar, she bakes
The Dutchess of Cookalot whipped this up at 4:28 am 1 calories
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