Recipe: zesty lemon tart with daisy meringues

FOOD STYLIST AND BLOGGER, CELINE ROUSSEAU, INVITES READERS TO BRING HER APPEALING, WHIMSICAL FOOD ART TO LIFE IN THEIR OWN KITCHENS This deliciously fresh and zingy recipe is perfect for

spring. As daisies start polka-dotting our garden lawns, Celine Rousseau (popular food stylist and blogger) shows how these delicate flowers can also inspire a sweet tart topping. La Table

by Celine invites readers to bring appealing, whimsical food art to life in their own kitchens. "By adding a visual twist to classic dishes I aim to make eating not just a necessity but

a delightful and fun experience, whether it is to be enjoyed alone or shared with others. It’s this philosophy of celebrating each meal that guides my creativity," says Celine.

"Each dish is inspired by happy and carefree moments in nature such as making necklaces from daisy flowers, collecting seashells on the beach, and picking cherries in the summer. I

wanted to bring those moments to life through food," she adds. INGREDIENTS Makes one tart (18 cm) For the tart shell: For the lemon curd: * 2 eggs plus 2 egg yolks (reserve the whites

for the meringue) * 100g sugar * 1 tablespoon cornstarch * A pinch of salt * Zest of 1 lemon * 100ml lemon juice * 80g butter, cold and cubed For the meringue: * 2 egg whites * 100g sugar *

A pinch of salt Optional:  * Mint leaves Tools:  Read also: Try out this delicious raspberry and sage tart recipe METHOD * To make the tart shell, in a food processor, pulse the digestive

biscuits until they are finely crushed. Add the melted butter and pulse until well combined. Press the crumb mixture into the base and sides of the tart tin. Refrigerate the tart shell to

set. * To make the lemon curd, whisk together the eggs, sugar, cornstarch, and salt in a medium-sized mixing bowl. * In a medium-sized non-reactive saucepan, heat the lemon zest and juice

until simmering, then pour them slowly into the egg mixture, whisking constantly to avoid curdling the egg. * Transfer the mixture back into the saucepan and cook over medium heat, stirring

continuously, until thickened so that a finger run over the back of the spoon leaves a mark. Strain the mixture through a sieve to remove the zest and any scrambled pieces. Add butter to the

strained mixture and blend well using a blender or whisk. * Reserving 1 tablespoon of the lemon curd, pour the rest into the tart shell, smoothing the surface with a spatula. Chill in the

fridge for at least 3 hours or until set. * To make the meringue, combine the egg whites, sugar, and salt in a glass or metal bowl. Place the bowl over a pot of boiling water, ensuring that

it does not touch the water. Whisk the mixture until it reaches 70°C (160°F) and the sugar has completely dissolved. When you rub a bit of the mixture between your fingers, it should feel

smooth, not gritty. * Remove the bowl from the pot of water. Using an electric whisk, beat the mixture until very stiff peaks form. * Fit a piping bag with a small round tip. Fill the piping

bag with the meringue, then pipe the meringue into daisy petal shapes on top of the lemon curd filling. Fill another piping bag with the reserved lemon curd and pipe it at the centre of the

daisy petals. Garnish with mint leaves and serve. Read also: Recipe: try these delicious pistachio-chocolate swirls This recipe was featured in La Table by Celine is published by Prestel,

2024, Photography © Celine Rousseau.