CitronTarte Squared

Fauchon Carre Citron, watercolor, 7 5/8" x 10 1/2"

Reading Clotilde's cookbook last night, I was reminded again how much childhood experiences influence our food tastes. I was the "finicky eater" in my family.

I can't remember all the things I would not eat, but cake and crust was a big one and no birthday cake - mine or anyone else's.

My Mother cleverly devised an annual menu that included lobster and Lemon Meringue pie. And no cake! Today is my birthday, but I celebrated in advance by visiting Fauchon my first day in Paris.I had to try out their "squared" version of Tarte au Citron. They call it, Carre Citron or lemon square.

The individual portion is not unlike a Lemon Meringue pie

with it's tiny white rectangle of meringue sitting on top.

If this isn't crazy creative I don't know what is and a good example of pastry geometrie! Naturally I had to try out the lemon eclair while I was there...Plus chocolat chaud / hot chocolate as part of my Parisian research project. Only Fauchon could come up with a "gold" plastic spoon...Here the Fauchon vendeuse/salesperson has spotted my camera and is looking daggers at me. The upstairs tea salon is being renovated, so there's a temporary cafe setup for us researchers to test out desserts. All gone and very delicious, which tells you zip.
True Fauchon's Carre Citron did not beat out the all-time winner of THE TARTE SU CITRON CONTEST, Pierre Herme.
But it was unctuous and VERY tart, the way the best lemony desserts should be.
After reading Clotilde's recipe for tarte crust (p. 182) I feel guilty that I left the crust even if it was cake. Next time...