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Meyer Lemon Tart

It’s the season once again for my all time favorite citrus, the meyer lemon. Our little tree has had unripened green lemons since late summer and I’ve been eagerly waiting for them to mature. Patience has paid off and the lemons are now ripe. Their fragrant oils and sweet juice are a treat indeed. My first thought was to make lemon curd and then I got carried away and before I knew, I was on my way to making a tart.

This recipe is easy and if made the night before and allowed to chill before eating, it’s especially delightful. Otherwise, if you’re short on time, just make the curd and enjoy it with a scone or biscuit for breakfast.

Sweet Tart Dough:

all recipes from The Art of Simple Food

1 stick butter

1/3 cup sugar

1/4 tsp salt

1/4 tsp vanilla extract

1 egg yolk

1 1/4 cups all-purpose unbleached flour

Beat butter together until creamy. Add the salt, vanilla extract, and yolk. Mix until combined. Add the flour and mix well, folding until there are no more dry spots. Pat into a flattened disc, wrap in plastic and refrigerate at least 4 hours.

After 4 hours, remove dough from fridge and let sit for 20 minutes on the counter before rolling. Sandwich dough between 2 sheets of wax paper or parchment and roll out into a 12″ circle. Invert onto a 9″ tart pan with removable bottom. Chill for 15 minutes.

Preheat oven to 350 degrees. Dock the dough by pricking bottom with a fork and blind bake for 15 minutes or until light golden in color. Let cool completely.

Lemon Curd:

1 regular lemon, juiced

3 meyer lemons, juiced and reserve zest 2 of the lemons

2 eggs

3 egg yolks

2 tbsp milk

1/3 cup sugar

1/4 tsp salt

6 tbsp butter, cut into small pieces

There should be 1/2 cup juice from the lemons.

Beat until just mixed: eggs, yolks, milk, sugar and salt. Stir in the lemon juice and zest and add the butter.

Cook the mixture in a small non-reactive heavy bottom saucepan, stirring constantly over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. Strain through a fine mesh strainer into a glass container. Place a piece of plastic wrap directly on the curd and let cool.

Make the Tart:

Preheat oven to 375 degrees. Fill the tart shell with all of the curd (there should be 2 cups). Smooth out the curd and bake for 15- 20 minutes or until the lemon curd is set.

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