
But I've always admired the patisserie on display at Gosselin so for my first blog posting I chose the shiniest, most luscious-looking item on offer: the Meringuée au Citron (Lemon Meringue Tart). I love all things lemon (shout out to my Lemon sisters!): lemonade, lemon chicken, lemonheads, lemon bars, Liz Lemon...this little meringue practically shouts "take me home!" And look how cute it is, how proudly it holds its swirly, toasted-meringue topper and how brightly the lemon curd beams from the sturdy crust. Now for the first taste: the lemon is a nice balance between acid and sweet - it's hard to get a lemon flavor that is both au naturel and satisfyingly tart. One runs a high risk of producing a curd that tastes like Lemon Pledge (we've probably all had a lemon bar or two that bore this miscalculation). The aftertaste is a bit too cloying - not sure if that's sugar or the butter surely present in this curd because of its creamy color.
The crust is fairly bland - though it would need a strong "pop" of ginger or nutmeg to stand up to the lemon flavor - and really seems just to serve as a holder for the curd. The meringue is similarly inert - fluffy and airy, but doesn't provide much of a balance to the curd either. Hmm! I give this pastry a 6. It had me at "citron," but didn't bring it home.
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