Recipe: Meyer Lemon Tart

By theadmin

Meyer lemons are the fancy, sugary, orangey, mouth-puckering relative to normal lemons. They contain a higher sugar content, giving the fruit nuance and depth. They can be swapped in for normal lemons in just about any recipe for a little je ne sais quoi. In this tart, they elevate a simple lemon curd to something special.

Sweet Shortcrust Pastry

You can use any sweet shortcrust pastry (pâté sucrée) for your tart — or simply buy one. My favorite is Jamie Oliver’s. Here is an easy adaptation (in U.S. measurements!).

Ingredients:
1 cup unsalted butter, cold
½ cup icing sugar
1 pinch sea salt
4 cups flour
4 large free-range egg yolks
4 tablespoons milk, cold

Method:
Cream butter, sugar, and salt. Rub in flour, then egg yolks, until the mixture looks like coarse breadcrumbs. Add milk and gently work to form two equal balls of dough with as little interference as you can. Wrap dough in plastic wrap and pat into a flat circle. Freeze one for future use and place the other in the fridge to rest for at least 1 hour. Butter a 10-inch tart pan with a removable bottom. Mould your dough into the pan, leveling it and tidying the edges to your liking. Prick with a fork several times. Freeze for at least 1 hour. Blind bake for 12 minutes at 350 F. Remove from oven and let cool completely before filling.

Meyer Lemon Curd

Put a spring in your step (and your curd) with lemon’s always-in-season and oh-so-trendy cousin, the Meyer lemon.

Ingredients:
5-6 Meyer lemons, zest and 1 cup of juice
1 cup sugar
1 ½ sticks unsalted butter
⅛ teaspoon salt
7 large egg yolks
5 large eggs

Method:
Combine Meyer lemon zest and juice in a medium nonreactive saucepan. Add sugar, butter, and salt. Stir over medium heat until sugar dissolves and butter melts. Blend eggs and egg yolks in a mixing bowl. Slowly add hot lemon mixture until combined. Return mixture to saucepan and whisk constantly over low heat until mixture thickens, not allowing it to boil. Remove from heat, continuing to stir. Strain curd into a bowl. Cover with plastic wrap pressed against the surface of the curd and let cool. Spoon curd into cooled tart shell and bake 30 minutes at 375 F, until filling has puffed slightly. Let cool before serving.

Life handing you more than just Meyer lemons? Make lemonade — and more — with this guide.