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.


Crème citron yuzu 66% (oeufs, sucre, pur jus de yuzu 11,5%, pur jus de citron de Sicile 11%, beurre, farine de blé), galette sablée artisanale (farine de blé, beurre, sucre, jaunes d’oeufs, poudre à lever, sel à l’ancienne moulu, oeufs, sucre.


idées recettes

You might like