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.
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.