Teatower
Lemon Pineapple Fruit Infusion - Lemon Meringue - Teatower
Lemon Pineapple Fruit Infusion - Lemon Meringue - Teatower
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Lemon Meringue
Sunday afternoon at Aunt Marie's. The kitchen is fragrant with fresh lemon and caramelised sugar. On the table, her famous lemon meringue tart cools — the one that melts even the most reluctant hearts. First bite: that perfect tartness that awakens, that sweetness that comforts. Exactly what this golden cup evokes.
The infusion reveals a luminous amber hue with orange highlights. Candied pineapple brings its exotic richness while lemon delicately tingles the palate. Tropical fruits create a generous bouquet, softened by rose petals that sign this creation with a subtle floral note. Each sip balances between zesty liveliness and fruity tenderness.
Why 4.83/5 from 59 reviews
This is our highest-rated infusion (tied for first). Customers say: "It really tastes like lemon tart", "I love it iced in summer", "I who didn't like infusions, this one converted me". It's the conversion infusion — the one you serve to sceptics.
When to enjoy it?
Caffeine-free, it can be enjoyed any time. At teatime to replace dessert (zero calories, same indulgence). As an iced version in summer, it's a natural lemonade. After a hearty meal, its lemony acidity aids digestion.
Gourmet pairings
Sublime with lemon meringue tart (obviously), cheesecake, pancakes with maple syrup, or sugar-lemon crêpes. It's also an excellent match with smoked salmon — lemon calls to lemon.
Ingredients
Candied pineapple pieces (pineapple, sugar, citric acid), papaya pieces, mango pieces, lemon peel (7%), flavouring, rose petals.
Brewing instructions
- Temperature: 100°C
- Steeping time: 5 to 8 min
- Dosage: 3g per 25cl
- Caffeine: Caffeine-free (0%)
- Iced: Steep double strength for 7 min, pour over ice, add a lemon slice
- Perfect moment: Teatime, after meals, or any time
Did you know? Lemon meringue pie is a 19th-century American invention, not French. It was Elizabeth Coane Goodfellow, a Philadelphia pastry chef, who had the idea to top her lemon curd tart with meringue. The world has never thanked her enough.
