C comme Citron Meringuee

Don't think for one second I'm about to start baking citron tartes meringuees EVER.

 

Beaten eggwhites/meringue and I have parted company permanently.

Even so I tried to taste, shoot or eat a citron tarte meringuee almost daily last trip in Paris.

My expertise has risen quite a few notches. This version from Monop is one you can pass up without remorse. Lackluster and not lemony enough. Plus the meringue lacked structure - too mushy. Still the high crust is an interesting innovation and merits 1*.

Tres chic MIYOU's version at La Bon Marche was much more lemony but the meringue again was too mushy. In the end, after two weeks of intensive research, I must sadly conclude that we're dealing with a tarte au citron i.e. a lemon curd pie + a dollop of meringue of varying sizes thrown on top. In some cases this is can be a mere twirl of meringue.
 

No doubt the citron meringuee is 'in' right now in Paris. I saw it everywhere.

 

Sorry that's how I see it PBers.
 

I suggest you pick up this tarte-shaped cookbook at BHV (9.90 euros) and get cracking on the lemon tarte and call it a day. Making a good meringue can be hellish.  

 This tarte can be called meringuee in my opinion.
 

Le Loir dan la Theiere is another true source and I missed it. I must go back! Le Loir dans la Theiere, watercolor, 9" x 11"
 

 Another miss at CDG airport.
 

The best solution of all? A French citron meringuee candle from Comptoir de Famille = no calories.
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BONJOUR CITRON MERINGUEE!