This is a lemon tart that we made in our cakes and tortes class. It is a lemon custard in Pate Sucre tart shell. It is topped with Italian meringue, which is lightly blow-torched to to give a burnt effect. We wanted to make it look nicer and more full so we added the lemon slices, however according to our chef instructor it is not wise to have unedible garnishes on top. The tart also was a little too acidic and not as sweet, however I personally like it tart.