[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.8″ _module_preset=”default”][et_pb_row _builder_version=”4.27.8″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-72px|auto||auto||”][et_pb_column _builder_version=”4.27.8″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.8″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Some recipes stand the test of time without losing their appeal. And then, one day, they come across a chef who decides to breathe new life into them. <\/span><\/p>\n That\u2019s more or less what happened at Kaempff-Kohler.<\/p>\n The other day, our pastry chef Jonathan Szymkowiak, lost in thought, asked himself: what if our lemon tart \u2013 a long-standing fixture in the Kaempff-Kohler range \u2013 deserved to be reinvented?<\/p>\n There\u2019s no question of disrupting what gives it its charm. Rather, it\u2019s about looking at it in a different light, playing with textures, refining the balance and adding that touch of lightness that makes all the difference. <\/span><\/p>\n For behind this familiar tart lies a history that is far older than one might imagine.<\/span><\/p>\n As far back as the Middle Ages, people in Europe were already making fruit creams \u2013 those famous curds, particularly in England. Lemons, which were regarded as a precious commodity at the time, even found their way onto royal tables to add a touch of freshness at the end of a meal. <\/span><\/p>\n But it was in the 19th century when the lemon tart began to take on the form we recognise today. Its modern recipe is notably associated with <\/span>Elizabeth Goodfellow, an American chef and founder of a cookery school in Philadelphia.<\/p>\n Then came an idea as simple as it was brilliant: meringue.<\/p>\n Once you\u2019ve made the lemon custard with the egg yolks, what should you do with the remaining egg whites? Pastry chefs came up with the idea of turning them into a light, sweet meringue, which is delicately piped onto the tart. <\/span><\/p>\n The lemon meringue tart was born.<\/p>\n And ever since, it has continued to captivate with its almost perfect balance.<\/span><\/p>\n When you bite into it, the shortcrust pastry reveals its crunch at first.<\/span><\/p>\n Next comes the rich, creamy texture of the lemon cream \u2013 vibrant and generous \u2013 before giving way to the light, airy sweetness of the meringue.<\/span><\/p>\n Three textures. Two main flavour groups. <\/b><\/p>\n On the one hand, the bright, invigorating tartness of lemon. On the other, the delicate sweetness of sugar. <\/span><\/p>\n For Jonathan Szymkowiak, that was precisely the challenge: to preserve that emotion whilst reinterpreting it.<\/p>\n The result?<\/span><\/p>\n A lemon tartlet that\u2019s lighter, airier and more contemporary, yet still utterly indulgent.<\/p>\n A little gem of artisanal patisserie, where every detail counts and every texture falls into place naturally.<\/span><\/p>\n Once again, Kaempff-Kohler\u2019s expertise shines through where it is most at home: in pleasure, precision and indulgence.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A new take on the lemon tartlet Some recipes stand the test of time without losing their appeal. And then, one day, they come across a chef who decides to breathe new life into them. That\u2019s more or less what happened at Kaempff-Kohler. The other day, our pastry chef Jonathan Szymkowiak, lost in thought, asked himself: what if our lemon tart \u2013 a long-standing fixture in the Kaempff-Kohler range \u2013 deserved to be reinvented? There\u2019s no question of disrupting what gives it its charm. Rather, it\u2019s about looking at it in a different light, playing with textures, refining the balance and adding that touch of lightness that makes all the difference. A story that spans the centuries For behind this familiar tart lies a history that is far older than one might imagine. As far back as the Middle Ages, people in Europe were already making fruit creams \u2013 those famous curds, particularly in England. Lemons, which were regarded as a precious commodity at the time, even found their way onto royal tables to add a touch of freshness at the end of a meal. But it was in the 19th century when the lemon tart began to take on […]<\/p>\n","protected":false},"author":4,"featured_media":262396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[135,90],"tags":[],"class_list":["post-262409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3-windows","category-uncategorized"],"acf":[],"yoast_head":"\nA story that spans the centuries<\/b><\/h3>\n
Three textures, two main flavour groups<\/b><\/h3>\n
A new interpretation by Kaempff-Kohler<\/b><\/h3>\n