I don’t know why, but the new year always leads me back to classic and lighter flavors. It seems every year we make a different version of lemon tarts. While I think I like the most simple the best, I get a lot of requests for meringue topped lemon tarts, so here you go. What I like about this version is that there is a thin layer of meringue to give just the right amount of sweetness to the tart lemon cream and another texture to the rich lemon cream and crunchy shortbread.
*pastries noted with an * are not available as part of our miniature desserts by the dozen.*
common allergies: wheat//dairy//eggs//almonds
