The Lemon Tarte

One of the earliest documented recipes for a lemon meringue tart can be found in François Massialot's 1692 cookbook, "Le Cuisinier Roial et Bourgeois." However, it wasn't until the 19th century that the lemon meringue tart gained popularity as a signature French pastry. French patissiers refined the recipe, perfecting the balance between the tartness of lemons and the sweetness of the meringue. The combination of a crisp crust, tangy lemon curd, and fluffy meringue soon became a staple in French pastry shops.

As the lemon meringue tart gained acclaim in France, it eventually made its way to other parts of the world through the hands of skilled bakers and chefs. The dessert became a favorite in high-end patisseries and fine dining establishments, capturing the hearts of dessert enthusiasts globally. Over time, variations of the classic recipe emerged, incorporating different techniques and additional ingredients to cater to diverse palates. Today, the lemon meringue tart stands as a timeless and beloved dessert, its rich history evident in every sweet, zesty bite.

Featured in our Bittersweet Affair Dessert Box.