In French patisserie, lemons had been initially used as an acidity regulator (uncooked juice), as a secondary flavouring (zest), or as a confectionery (marmalade). Printed in 1873, Alexandre Dumas’ dictionary lists these preparations and different forms of syrup, however there isn’t a point out of lemon curd. This invention, that’s now the principle ingredient in lemon tart, comes from England. 

Its origins date again to the 18th century, when it first appeared inside a Quaker neighborhood. The craftsmen of the time created an incredible recipe: a cream produced from lemon juice, sugar and egg yolks, which was cooked till it coagulated. This ‘lemon curd’ was an instantaneous success. It may be utilized in desserts, loved by itself or unfold on a slice of bread like a candy and tangy unfold, and opens the door to new methods of treating your self. 

It was in the USA, on the opposite aspect of the Atlantic, that the primary really identifiable lemon tart was born. In Florida, the well-known ‘Key Lime Pie’ has made a reputation for itself as a regional speciality, based mostly on lime, and stays massively in style. It’s stated that sailors used to take it on board: it was simple to retailer, wealthy in citrus fruits and a great way to fight scurvy ( excuse to eat it!) 

However what in regards to the meringue? In France, firstly of the twentieth century, regardless that lemon tart was not but displayed in store home windows, Italian meringue was already extraordinarily in style. Meringue was usually used on high of flans and varied different desserts, equivalent to cooked apples. So who determined to mix meringue with lemon curd? This ingenious concept is usually attributed to Alexander Frehse, a pastry chef from French-speaking Switzerland. The intention was clear: to counterbalance the acidity of the lemon with the sweetness of the meringue, whereas giving it an exquisite look! 

This was a brand new development, and lemon tart grew to become a staple on our tables and restaurant menus. At this time, it stays an integral a part of bistro custom. 

However watch out to not saturate the palate. When making lemon tart, steadiness is crucial: an excessive amount of sugar removes the freshness, and an excessive amount of acidity causes an disagreeable expertise. The artwork of the artisan pastry chef is all about discovering the proper steadiness between tanginess and sweetness. 

The standard of citrus fruit manufacturing in France has improved considerably and, in consequence, lemon tarts at the moment are extra scrumptious than ever. Topped with meringue, coated with whipped cream, accompanied by easy egg whites cooked in a floating island model, or introduced in its easiest kind, lemon tart stays the queen of winter fruit tarts. 

Upon his arrival on the French Riviera, Jérôme de Oliveira supplied a really elegant model that’s nonetheless massively in style at this time. 

At Maison Guillet in Romans-Sur-Isère, we like it embellished with lovely swirls of Italian meringue, evenly browned with a blowtorch. 

In Alsace, Thierry Mulhaupt attracts inspiration from the American Key Lime Pie and creates a scrumptious lime tart, sublimated by a touch of basil. 

And in Fontainebleau, Fréderic Cassel creates a remarkably refined lemon tart, combining pine nuts with the king of citrus fruits. 

Little doubt, you solely want to check out the store home windows of Relais Dessert artisans to understand that lemon tart is an infinite supply of inspiration for modern pastry cooks.