Lemon tartlet with meringue

Lemon tartlet with meringu on the top : a huge classic in French pastry. The meringue can be different from one pastry shop to an other though. This one is done with white egg whisked with a sugar sirup (meaning boiling sugar in liquid form) and is then cooked on top of the tartlet so it's not really crispy as a real meringue. You can also find freshly whisked white eggs directly put on top of the pastry and so slightly cooked it's still raw and actually tastes foamy. The third possibility is too cook the meringue apart and then put it on top of the tartlet in order to have it crispy. I have yet to test/taste that last possibility.
(well I'll stop there with the explainations, it's kinda boring maybe)

Bon, j'ai un peu la flemme de traduire tout mon blabla sur les subtilités de la tartelette au citron meringuée, désolé.

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