{"id":7102,"date":"2025-03-20T10:30:39","date_gmt":"2025-03-20T09:30:39","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/lemon-meringue-pie-for-those-who-dont-like-lemon-pie\/"},"modified":"2025-03-20T10:30:39","modified_gmt":"2025-03-20T09:30:39","slug":"lemon-meringue-pie-for-those-who-dont-like-lemon-pie","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/pastry-recipes\/lemon-meringue-pie-for-those-who-dont-like-lemon-pie\/","title":{"rendered":"Lemon meringue pie… for those who don’t like lemon pie!"},"content":{"rendered":"

I find that tasting a lemon meringue pie<\/strong> is always a sweet moment of poetry. Before swallowing the first bite, you don’t really know what you’re going to get. Will the cream be sour? Sweet? Will we break our teeth on the dough? And how will the pastry\/cream balance? And to tell the truth, I’m almost always disappointed by store-bought creams. Personally, I like a tart with lemon acid, not too sweet and with character! But I guess I’m the only one – most people like a softer, sweeter version. <\/p>\n

So when I came across this version while preparing for the CAP, and was repeatedly told “I don’t usually like lemon tart, but this one is really good! I figured it was a sure thing and added it to my notebook. <\/p>\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n