Lemon chiffon and or Lemon Meringue
Posted: 24 September 2009 10:00 PM   [ Ignore ]
Newbie
Rank
Total Posts:  3
Joined  2009-09-24

Hello,

I want to do something different with these pies. I was thinking of melting chocolate and covering the crust with it and let it set and then fill.  I don’t know how well chocolate goes with lemon, but I thought I would give it a try.

Since there is unsweetend, semi-sweet, bittersweet I don’t know which would work best. All opinions are welcome.

Thanks

Profile
 
 
Posted: 25 September 2009 01:33 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1074
Joined  2007-11-15

I would definitely use white chocolate.

Profile
 
 
Posted: 25 September 2009 10:46 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1031
Joined  2007-11-21

I agree…I would only use white chocolate with lemon.

Profile
 
 
Posted: 25 September 2009 11:20 AM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

Definitely white chocolate.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 25 September 2009 01:56 PM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  3
Joined  2009-09-24

What a great answer; I always forget about white chocolate.

Profile
 
 
Posted: 04 January 2010 04:45 PM   [ Ignore ]   [ # 5 ]
Newbie
Avatar
Rank
Total Posts:  5
Joined  2010-01-01

White chocolate will work, but dark chocolate would also be good. Maury Rubin’s “Book of Tarts” features a beautiful lemon tart with a chocolate crust. He also decorates his lemon tarts (no meringue) with melted dark chocolate designs.  Yum.

I would use dark or semi-sweet good quality chips (Girardelli) and melt them.  Paint a thin layer on the cooled crust and let set before adding the lemon filling.  This would work with a stronger lemon curd with or without the meringue - lemon chiffon would be overpowered by the chocolate I think.

Profile
 
 
   
  Back to top