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.
