Classic Lemon Tart by Scott Green

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The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the meringue and a new style of presentation. Learn how to make sweet dough, lemon cream, and baked French meringue.

For the recipe, the following equipment is used:

  • Perforated Tart Ring
  • Perforated Baking Mat (Silpain)
  • Black Sheet Pan
  • Whisk
  • Microplane
  • Casting Bars (Search for Wear-resistant Nylon Sheets, bars, and Strips)
  • Metal Scraper (Taping Knife)

Visit Devil’s Food Kitchen and get the written recipe for the Classic Lemon Tart Here.