Level: Stagier

Fantástica,tiene muy buena pinta y buena cantidad de relleno. Buen trabajo

Level: Scoolinary Team

It’s such a pleasure to see this refreshed version of your lemon tart it looks absolutely delicious and so well executed!

The shine on the filling is flawless, with perfect baking that keeps the structure and juiciness without losing any creaminess. The meringue is nicely whipped, and the even browning gives it volume and character. That said, if you’d like to take it even further, you could play with varying heights in the meringue to add more visual dynamism to the final presentation. You might also consider a cleaner cut at the base when slicing, so the finish is just as elegant as the surface. 💛

Was this change in your recipe inspired by any specific technique or course you saw on Scoolinary? If so, we’d love to hear about it! Let us know what motivated you to reinvent it.

And if you’re exploring other tarts or versions with tangy fruits, I’d be happy to recommend some courses that could open up even more possibilities for you!
For example:
Lemon pie with green shiso by Chef Miguel Guarro → https://www.scoolinary.com/recipes/s/lemon-pie-with-green-shiso

Biscuit dough (Lemon tart) by Chef David Gil → https://www.scoolinary.com/recipes/s/biscuit-dough-lemon-tart

Keep baking and sharing your beautiful creations we love seeing your progress and passion in every dish! 💫

Level: Scoolinary Team

WelL done, Frankie! ☀️ Your lemon tarts look absolutely joyful—bright, clean and beautifully piped!

You mentioned changing your whole recipe… what inspired the shift? Was it something you learned recently or a flavor you were chasing?
Also, if you could perfect just one detail of the French meringue, what would it be—texture, structure or how it browns when torched? 🍋👩‍🍳