Baked Lemon Tart, Da Paolo
Ever since I got my first taste of a lemon meringue pie at the sweet age of 14, I was hooked. A little bit of sour, masked slightly by a little bit of sweet. Heavenly.
It is not a common dessert though, hence making it a rather difficult dessert to find. It is also not an easy dessert to make, speaking from experience.
Other than just tracking it down. It’s also hard to find a decent one – the one with the delicate balance of lemon and meringue.
In addition to finding a good one, inflation has also caused a significant decrease in serving size since the good ol days.
For $7, Da Paolo serves up a pretty mean piece of lemon tart.
The tart is firm and full, yet not to the point of crunchy flaky, neither does it get soggy from both condensation or bleeding of the custard. The lemon is not overpowering, and has a rather soft and light texture. Not too watery, nor too plasticky starchy. Finally, the meringue is sweet but not sickeningly sweet for one sitting. It compliments the sour lemon custard very well.
Together, and with a cup of earl grey – the perfect companion to kick back and catch a few episodes of Modern Family!
Daft Diamond 