Recipe and Image: Chatelaine
I always think the light citrus taste from lemon makes a great combination with the sugary sweetness of the meringue. They just balance up the overall taste like we balanced the pH level in our skin. "Perfect"! These lemon meringue tarts from Chatelaine are really a great treat and very easy to make. Unlike the usual meringue we made with power sugar and egg white, using toasted marshmellow as a replacement is a total genius. It is absolutely fail proof! You can also substitute the lemon juice with lime juice for the curd, to get it extra tangy. So try this recipe out.
