Lemon Foot Day: Variants for citrus lovers

He Lemon footthat pastry classic that combines the vibrant acidity of lemon with the creamy sweetness of the meringue, has earned a privileged place in the Buenos Aires tables. In various corners of Buenos Aires, from the traditional pastry to the most innovative proposals, this dessert It reinvents itself without losing its essenceconquering palates with flavors and textures that invite a sweet pause at any time of the day.

In different emblematic spaces of the city, the Lemon Pie and its variants shine with their own light. From the homemade and comforting flavors of Palermo to bold reinterpretations that fuse technique and creativity, each place offers a unique experience to enjoy this citrus icon, accompanied by coffee, cocktails or the special framework of its environments.

SNACK

Snack It is a space located in front of the Plazoleta William Morris, in the Palermo neighborhood, which recreates classic flavors of Argentine cuisine. In its pastry letter is the Lemon Pie, a cake originally from England adapted to local taste.

The proposal includes a base of the traditional Lincoln cookies with butter, on which a lemon curd prepared with juice and lemon zest, sugar, yolks, egg and butter is arranged. It is decorated with Italian meringue and can be requested by portion next to your specialty coffee or requested in advance to enjoy any celebration.

The parolaccia

The parolaccia_5783

With more than 30 years of history, Parolaccia is a classic of Italian cuisine in Buenos Aires, which stands out for its lemon cake with forest fruits.

The parolaccia It is a reference of Italian cuisine in Buenos Aires, with more than three decades of experience and a letter that runs typical Peninsula dishes. In the “Dolci” section is the Piccola Torta di Limonethe Italian version of the classic Lemon Pie. The preparation combines a dulce artisanal elaboration cookie base and a soft cream made with juice and lemon zest and field eggs.

It is accompanied with a homemade forest fruit sauce and ends with a yogurt and mascarpone. An ideal option for sweet closure, with a glass of Limoncello and enjoy in company.

Addresses: Riobamba 1046, Barrio Norte; President Roberto M. Ortiz 1865, Recoleta; Cerviño 3561, Palermo; Av. Del Libertador 5823, Belgrano; Av. Del Libertador 5836, Belgrano; Alicia Moreau de Justo 1052, Puerto Madero; Olga Cossettini 302, Madero Downtown; Av. Del Libertador 14621, San Isidro; Km 42.5, Pan American Collector, Pilar.

Mona point

Mona Point – Citrico Merengue

In Chacarita, the bar of Mona Gallosi surprises with a fresh and technical version of Lemon foot accompanied by an author cocktail.

In the author’s letter of Mona pointthe bar of Mona Gallosi in Chacarita, shines a creation of the pastry box Ana García, right hand of Osvaldo Gross: meringue and citrus, a dessert that reinterprets with freshness and technique the classic Lemon Pie. Here, the traditional base is replaced by a lime cream, delicate acidity and silky texture, accompanied by station fruit that adds color and aromas. The English orange cream provides a warm and aromatic nuance, while the meringue – not in its usual format, but crispy and with a touch of hazelnuts – crowns the preparation with a crunchy texture that contrasts with the softness of the rest.

It is a balanced dessert, where citrus fruits their full potential in flavor layers. To take the experience one step further, it is suggested to pair with the Khorasan, a cocktail created by Gallosi that combines Pisco Peruano Barsol, pink grapefruit juice, clarified raspberry juice and a subtle chili syrup, which offers a balance between freshness, fruit notes and a slight final itching. A duo that shelled acidity, sweetness and an exotic touch in perfect harmony.

Address: Fraga 93, Chacarita.

Croque Madame Palacio Paz

Croque Madame Lemon foot poppies and lemon

In the historic Palacio Paz, the pastry combines technique and elegance in a lemon foot of mass Sablée and Curd home.

In it PAZ PALACEthe Lemon Pie is presented as a pastry work that combines technique and originality. Start with a base of Sablée mass, fine and delicately brittle, elaborated following classical methods. On it rests a homemade biscuit enriched with poppy seeds and lemon zest, which provides texture and aroma.

The heart of dessert is a lemon curd made by hand, slowly cooked in a water bath to achieve silky creaminess and a deep citrus flavor. It is crowned by a Swiss meringue, firm, bright and with a subtle lemon perfume. It can be enjoyed both in the distinguished room on the second floor and in the lovely interior garden, framed by the architectural majesty of the palace and its careful vegetation.

Address: Santa Fe 750 Avenue, Retirement.

Sole di Parma

SOLE DI PARMA LINGOTE LIMON

In Tigre, Sole di Parma presents a lemon bullion with a crispy base and artisanal curd, ideal for contemporary closure.

In sole di parma, the lemon bullion reinterprets the classic Lemon foot with a more bold and contemporary proposal. This dessert is assembled on a crispy base of crushed almonds, a homemade lemon curd extends, made with natural juice and slowly cooked in a water bath to achieve intense creaminess.

The presentation consists of a rectangular ingot sprinkled with impalpable sugar, which enhances its artisanal appearance. Ideal as a final brooch of a meal, it can be accompanied with a very cold vermouth, which enhances its citrus notes. In the snack, Marida perfectly with an infusion, such as an espresso that is committed to balance sweetness and acidity in each bite.

Address: Madero 537, Tigre.

The fisherman

The fisherman – Key Lime Pie

In Palermo, the fisherman offers a Key Lime foot with its own character, ideal to pair with its Ginger Collins cocktail.

In The fishermanthe ideal closure of the food comes with an American classic that is distinguished by its personality: the Key Lime Pie. This dessert, related to the popular lemon foot but with its own character, enhances the freshness of citrus fruits through the lime, which provides fair acidity and a penetrating aroma.

The restaurant’s proposal combines a crispy base with a velvety and balanced cream, where the fragrance of the zest of Lima Corona each bite. To further enhance the experience, it is suggested to accompany it with a Ginger Collins, an author cocktail that mixes Gin, gancia, lemon juice, ginger syrup and tonic water, achieving an aromatic freshness that dialogues perfectly with dessert. Between the softness of the cream and the citrus touch of the cocktail, the result is a harmonious pairing that prolongs the experience in the palate and leaves a memory as elegant as refreshing.

Address: Humboldt 1905, Palermo.