Total fans of lemon tart will adore this tart which is both light and tangy, combining a delicious lemon cream with a melting meringue on a pure butter shortcrust base that is crunchy to perfection. A moment to share with the family or between friends!
Meringue, lemon filling, pure butter pastry - Cooked pastry - Frozen
Frozen
| 24 hours in a refrigerator. 3 days in refrigerator chiller compartment. In the freezer at -18°C until the date indicated on the package. Never refreeze a thawed product. |
TO EAT WITHOUT DEFROSTING
Oven: Preheat the oven to 180°C. Take the tart out of its cardboard packaging and remove its plastic packaging. Remove the cardboard around and plastic center piece. Place the tart on a tray lined with baking paper and place it in the oven on middle shelf. Reheat for the indicated amount of time. Traditional oven: 20 min - Fan oven: 15 min.
TO EAT AFTER DEFROSTING
In the fridge: Take the tart out of its cardboard packaging and remove its plastic packaging. Remove the cardboard around and plastic center piece. Place it on a suitable dish. Defrost for 6 h 30 in the fridge. Leave to rest for 15 min before serving.
| Cardboard/box |
| Product manufactured in a factory that handles: soya, nuts. |
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