En dessert med wow-effekt - lemon merengue pie

Jeg tror, der var mange der blev imponerede, da brødrene Price lavede Lemon au Tarte. Det er i alt fald den opskrift flest har blogget med brødrene om i deres brevkasse.

Jeg har flere gange smagt tærten, og et stykke er altid hverken for lidt eller for meget!
En klassisk dessert-tærte med en perfekt kombination af sprød bund, en syrlig citroncreme og en sød merengs-top. I weekenden prøvede jeg så selv at lave en (for anden gang i mit liv), og det blev et godt resultat. Den er faktisk ikke svær at lave - man skal blot have lidt tålmodighed.

Lidt om tærtens oprindelse:
According to the food historians, lemon flavored custards, puddings and pies have been enjoyed since Medieval times. While Renaissance European cooks used whisked egg-whites in several dishes, it was not until the 17th century that they perfected meringue. 18th century English cookbooks list lemon cakes as a recipe variation for Orange Cakes (Mrs. Raffald, The Experienced English Housekeeper [1769]).[1] By the 19th century, lemon cakes were standard fare in American cookbooks, Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite American dessert since. Lemon meringue pie, as we know it today, is a 19th century product. The earliest recorded recipe was created by Alexander Frehse in the mid-nineteenth century made with typical farmyard accessible ingredients such as lemons and eggs.

Opskriften er fundet hos brødrene Price.