{"id":833,"date":"2012-05-05T22:29:02","date_gmt":"2012-05-05T20:29:02","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=833"},"modified":"2013-02-04T23:02:10","modified_gmt":"2013-02-04T22:02:10","slug":"lemon-meringue-tart","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/lemon-meringue-tart","title":{"rendered":"Lemon meringue tart"},"content":{"rendered":"<p>I had always been a bit sceptic about tarts, and especially about fruit tarts, but this made me change my mind!<\/p>\n<p>This <strong>lemon meringue tart<\/strong>, also known here as the <em><strong>tarte au citron meringu\u00e9e<\/strong><\/em>, available in every single shop of this country, has a great balance between the <strong>acidic taste<\/strong> of lemon and the <strong>sweetness<\/strong> of the Italian meringue.<\/p>\n<p>Also the decor is not that bad uh&#8230; I think I might have have understood <strong>how to use a piping bag<\/strong>! \ud83d\ude1b<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Tarte-au-citron-meringu\u00e9e.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-834\" alt=\"Tarte au citron meringu\u00e9e\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Tarte-au-citron-meringu\u00e9e.jpg\" width=\"960\" height=\"717\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Tarte-au-citron-meringu\u00e9e.jpg 960w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Tarte-au-citron-meringu\u00e9e-300x224.jpg 300w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had always been a bit sceptic about tarts, and especially about fruit tarts, but this made me change my mind! This lemon meringue tart, also known here as the tarte au citron meringu\u00e9e, available in every single shop of this country, has a great balance between the acidic taste of lemon and the sweetness<\/p>\n","protected":false},"author":1,"featured_media":834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[189,138,188],"class_list":["post-833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-lemon","tag-meringue","tag-tart"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=833"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/833\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/834"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}