Pure Butter Lemon Tart with Meringue

What about a touch of zest for dessert with this lemon tart coated with meringue? It is made with whole free-range eggs, pure butter and, of course, lemon: lemon pulp, extract of lemon and concentrated lemon juice.

Available anytime frozen. Just need to let it defrost for about 4 to 5 hours in your fridge and serve it room temperature.

6-8 servings

Allergens: WHEAT, EGGS, MILK