In French patisserie, lemons have been initially used as an acidity regulator (uncooked juice), as a secondary flavouring (zest), or as a confectionery (marmalade). Revealed in 1873, Alexandre Dumas’ dictionary lists these preparations and different kinds of syrup, however there isn’t a point out of lemon curd. This invention, that’s now the primary 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 a tremendous recipe: a cream comprised of lemon juice, sugar and egg yolks, which was cooked till it coagulated. This ‘lemon curd’ was an instantaneous success. It may be utilized in muffins, 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 actually identifiable lemon tart was born. In Florida, the well-known ‘Key Lime Pie’ has made a reputation for itself as a regional speciality, primarily based on lime, and stays massively well-liked. It’s mentioned that sailors used to take it on board: it was simple to retailer, wealthy in citrus fruits and a great way to fight scurvy (a very good excuse to eat it!)
However what concerning the meringue? In France, at first of the twentieth century, though lemon tart was not but displayed in store home windows, Italian meringue was already extraordinarily well-liked. Meringue was typically used on high of flans and numerous different desserts, corresponding to cooked apples. So who determined to mix meringue with lemon curd? This ingenious concept is commonly 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 a good looking look!
This was a brand new development, and lemon tart turned a staple on our tables and restaurant menus. In the present day, it stays an integral a part of bistro custom.
However watch out to not saturate the palate. When making lemon tart, steadiness is important: 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, consequently, lemon tarts at the moment are extra scrumptious than ever. Topped with meringue, lined with whipped cream, accompanied by easy egg whites cooked in a floating island fashion, 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 well-liked right this moment.
At Maison Guillet in Romans-Sur-Isère, we find it irresistible adorned with lovely swirls of Italian meringue, flippantly 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 try the store home windows of Relais Dessert artisans to comprehend that lemon tart is an limitless supply of inspiration for up to date pastry cooks.
