lemon tart

With this recipe, Marie Morin tried a new take on the traditional lemon meringue tart, by combining a shortbread crust with a lemon curd prepared using pure yuzu juice.

To soften the powerful flavours of this little wrinkled lemon, Marie Morin added some Sicilian lemon juice too. Covered with a generous and lightly golden Swiss meringue, the dessert melts in your mouth with its exotic touch. From the very first spoonful, you feel the fresh taste of mandarins, grapefruit and lime, all naturally present in the yuzu.

The sweetness of the meringue makes it a dessert with extremely refined and balanced flavours.


Yuzulemon curd 60% (whole eggs, sugar, pure yuzu juice 11,6%, pure lemon juice 11%, butter, water, egg yolks, wheat flour), handcrafted shortbread biscuit (wheat flour, butter, sugar, egg yolks, baking powder, salt), egg whites, icing sugar.

The bold ingredients are intended for the intolerant or allergic people.

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