I made and posted this tart many times before plain and with meringue here, with white chocolate strawberry (inspired by Hidemi Sugino's lemon tart spring edition), meringue, but I am posting it again this time because I finally found my personal favorite, which is using candied lemon peels! So I think I will stick to this from now on, unless M requested his other favorite with strawberry and white choc. cream occasionally.
I never made candied lemons or candied lemon peels before. I tried my hand on candied lemons a few months ago and found that it enhances the lemon flavor of the tart. Then, I remember that Pierre Herme uses candied lemon peels in the bottom of his lemon tart, as well as on the top and I want to try that one too. There are many recipes for candied lemon peels, which have basically the same method, blanching it a few times, then boil it in sugar water until it becomes translucent. What is different is some of them uses the pith, the other uses just the yellow part.
Ah, many cakes to make, I am excited to try something new! I still have lots of bright orange meyer lemons in my fridge and I am thinking to make them into entremet for once. We will see!