Though lemon meringue appeared in cookbooks as early as the 1600’s, French, Swiss, Italian and English chefs have all been credited with this dessert.
Our Chef has combined a light and fluffy meringue with a bittersweet lemon curd
atop a buttery graham crust.
Size: 4" L x 2" W x 2" H
Weight: 1.80 oz - 51 GR
Graham cracker (unbleached unenriched wheat flour, whole wheat/graham flour, sugar, palm and palm kernel oil, molasses, honey, salt, sodium bicarbonate), lemon juice, sugar, butter (cream [milk]), egg, sugared egg yolk (egg yolk, sugar), egg white, water, almond meal, cornstarch, egg white powder, gelatin (bovine), modified cornstarch, xanthan gum, citric acid.