Lemon meringue pie plating

Spring is here! It came a month ago already but it seems like California got a late Winter this year. We had cold, rainy, and windy days last week, which is good since we are in severe drought. I even saw some snow on the top of the mountain on my way to work last week. I also saw rainbows, a few times! Despite being thankful for the rain, I have to say that I still LOVE the California sunny warm days, which what we have been getting the past few days after all that cold. I absolutely LOVE…

Rich and creamy lemon cheesecake with a crispy graham cracker crust topped with sweet tart lemon curd and toasted meringue

Lemon meringue tart

@phils_kitchen_nz - Beautiful Lemon meringue photo from todays lunch service. - #CulinaryTalents #lemonmeringue .

Learn how to make these incredibly delicious mini lemon meringue tartlets that look like they came straight from a French patisserie. The key to making the perfect lemon curd is to use fresh lemons and cook it slowly over low heat. The pate sablee crust is made with simple ingredients that are essential for creating a flaky and buttery base for the tartlets. The Italian meringue is made with egg whites and sugar, and it's whipped to stiff peaks to create a light and airy topping.

Explore Pastry Chef Antonio Bachour's 7148 photos on Flickr!

Who needs boring old lemon meringue pie when you can get it in art form? This baking & pastry arts dish has all the elements you love about the sweet and tangy tart— the lemon curd, the toasted meringue, the buttery crust—but in a form so beautiful you’d think it came out of the kitchen […]