lemon meringue tart
Corsican lemon
Marie Morin tried a new lemon meringue tart recipe, by combining a shortbread crust with a lemon curd prepared using pure Corsican lemon juice.
The generous meringue covering the pie is browned, and made using egg whites free-range chickens as well as icing sugar. This dessert is made without any artificial flavourings or preservatives, for everyone’s delight !
- Pure Corsican lemon juice
- Crumbly Breton biscuits
- Free range eggs
- Wheat flour grown in France
Ingredients : pure lemon juice 18,3%, sugar, whole eggs*, shorbread biscuit 13,7% (wheat flour, butter, sugar, egg yolks*, salt), egg whites*, icing sugar (sugar, potato starch), salted butter, egg yolks*, wheat flour. *Free range eggs. May contain traces of nuts.
Average nutritional values per 100g : Energy : 1163 KJ / 277 kcal, Fat : 12g of wich saturates : 6,8g, Carbohydrate : 37g of wich sugars : 28g, Protein : 5,3g, Salt : 0,31g
