To soften the acidulous side of the lemon tart will guide our choices. It is thus necessary to associate a sweet white wine as can offer some:
Indeed it is not easy to associate the lemon pie. For the fruit generally one thinks of white wines but in this case it needs sweetness. The white wine here will thus be appropriate under certain conditions. The lemon pie has a tangy side with a rather creamy texture. If it is a simple lemon pie it will not be softened by a meringue which will make it even more acidic. Forget about wines that are too mineral, too lively, too acidic and go for a way to soften the tart and its acidic side. So take rather either a sparkling white wine not too dry so a champagne or crémant, or a sweet white wine.
A sweet white wine as in the whites of Roussillon with a Muscat de Rivesaltes. It is a delight on pies. You can also count on a Pacherenc du Vic-Bilh in the south west or a natural sweet white wine from Rasteau in the Rhône. You can also opt for a Champagne that will go well with a fruit-based dessert, especially the demi-secs.
My favorite dessert... but I'll try to stay objective. The lemon pie is not unanimous. Too sweet, too sour, too simple, everything is good not to like it and yet ... A lemon pie with a well made cream, you might as well tell you that there is enough to roll on the floor, you'll ask my grandmother. The secret? Measure out the sugar and lemon juice to your liking. Playing with textures is also important, a lemon mousse will bring lightness and sweetness to the pie. As for the cream, it will vary according to the sugar, juice and eggs, to leave more or less room for acidity.
10€ offered from 60€ purchase with the code: BONPLATBONVIN