Tangy lemon curd in buttery sweet shortcrust pastry topped with torched Swiss meringue peaks.
Meyer Lemon Meringue Tart
Tangy lemon curd in buttery sweet shortcrust pastry topped with torched Swiss meringue peaks.
- Slow-fermented & baked fresh daily with pure butter and unbleached flour
- Packed in temperature-controlled, moisture-lock bakery boxes for crisp transit
- Best enjoyed warmed in a 180°C oven for 3–4 minutes upon arrival