Lemon Meringue Tart
I have a weakness for a Lemon tart I can’t resist it, there is something in the sharp lemon flavor combined with the crusty sweet tart dough that makes me want...
the clear liquid within the egg. this part has almost no fat in it (in opposed to the egg yolk ) and 50% of the egg’s protein. egg whites are used in many dishes like merengue, mouse etc.