Lemon Meringue Tart

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The brilliance of our pastry expertise

One of the great desserts of French patisserie, the Lemon Meringue Tart is a delectable variation of the Lemon Tart.

For many years now, this classic dessert with its lemon flavour and meringue topping has been perfected by Boncolac.
Carefully thought out to ensure it has just the right delicious balance of sweetness and acidity, this tart is full of contrasting textures. Outrageously delicious and our bestseller, it is made up of all butter shortcrust pastry, a Sicilian lemon filling and slightly golden meringue.

Refined presentation

Thanks to its mouth-watering appearance, our Large Lemon Meringue Tart will look sublime displayed on tables in restaurants and tearooms. Its generous portions couldn’t be easier to serve and enjoy as it has been left whole for you to slice as you like.

Free from colourings, flavourings or preservatives, it complies with the requirements of the food service industry.

How to prepare

IN THE OVEN

Remove the tart from all packaging even the mould. Put the tart in the oven for 25 minutes at 160°C.

IN THE REFRIGERATOR (4°C)

Remove the tart from all packaging even the mould. Defrost the tart at a maximum temperature of 4°C for 4 hours.

Store at 0°C-4°C and consume within 48 hours once defrosted.

Whole 6074Whole 6074
27 cm27 cm
8-10 servings/sales unit8-10 servings/sales unit
1 kg/sales unit1 kg/sales unit
2 sales units/pack2 sales units/pack
25 mins at 160°C25 mins at 160°C
3 hrs3 hrs
12 months12 months

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