Sweet E Lemon Meringue
‘The best dang Lemon Meringue this side of the tracks.’ So says the new lettering on the window. I’m not sure who offers competitive curd on the other side of the rails, but sweet e’s has always been known for the fresh lemon jolt it serves under artful peaks of smooth meringue.
The Tsang sisters opened sweet e’s in 2005. Chemist and chef Eleanor was looking for a more intimate kitchen where she could focus on the desserts she so loved to create. Kathleen was ready to step away from work in the museum world. After researching buildings all around the city, the sisters found their sweet spot on 41st Avenue.
Ten years later, Eleanor and Kathleen continue to run the bakery with a third sister, Theresa, who can be found sculpting delicate cake décor, when she is not working as a Stage Manager for the Vancouver Opera.
The inside of sweet e’s has recently been festooned with colourful stripes. The baked goodies are now spread out in a wrap-around display case. But, is the lemon meringue still delicious?
It is. Whether in a tall, thin cake or a fat round cake, a two-bite tart or a centerpiece tart for sharing, the sweet e lemon meringue is an enticing mix of flavour, texture and design.
Written by Elizabeth Newton