There are not many recipes that I would make again and again. But this is one of the few. And probably the only one that does not involve chocolate!
The lemon cream filling is tangy and luxurious. And the cream cheese mousse layer added an extra dimension to the tart. And of course the torched meringue makes it just a bit more pretty. All house in Pierre Hermé’s rich and crumbly pâte sucrée beurrée.