MEYER LEMON TART
The thing with meyer lemons is that they're much less bitter than regular lemons. They're cross-bred with mandarin oranges, so you get all the citrus in a much milder form. I'm not usually a fan of lemon anything but these are just irresistibly luscious.
Provided by patriciamercer84
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sugar Cookie Tartlet Crust:.
- Preheat oven to 400°F.
- In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
- Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
- Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
- Meyer Lemon Curd Tart Filling:.
- In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
- In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
- Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
- Remove custard from stove and whisk in butter, adding in one piece at a time.
- When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
- Refrigerate overnight or at least 8 hours before serving.
Nutrition Facts : Calories 434.6, Fat 24.4, SaturatedFat 14.5, Cholesterol 168.8, Sodium 205.9, Carbohydrate 50.2, Fiber 0.7, Sugar 34, Protein 5.3
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