It’s been a lemony week! Why? Because Trader’s Joe is still selling Meyer lemons!!!
Last week, we had dinner at our friend’s. I think we were discussing something about our favorite desserts when my hubby blurted out that he could die for a lemon tart, any time. Really? After a dozen years and countless adventure together, now he’s telling me that. Dude, it’s hurt! I didn’t even know that he likes lemon tart!!!
We didn’t speak for days!
No, I am kidding again. Why? Because my hubby is the best sweet-talker I ever know (or am I the most gullible person ever on earth?). Either way, I’m smitten. He always loves sour (like lemons), spicy (like chilli), and bitter (like coffee). And that’s why he loves me, the combination of all.
Wait a minute. It did sound better when he said it. I swear! Dude, come back here, we need to talk!!!
Meanwhile, you guys go ahead and enjoy the lemon tart. The original recipe called for juice of 2 lemons, but it didn’t taste as tangy as I would love. So I increased to 5 Meyer lemons, and added 1 tablespoons of cornstarch due to a higher ratio of liquid to eggs. The tart still turned out to be under-lemony, probably because of the mellowness and sweetness of Meyer lemons compared to the regular ones. Next time, I would use half Meyer and half regular lemons.
(adapted from Use Real Butter)
Tart dough (for a 9″ tart pan with removable bottom)
180g all purpose flour
2 tbs sugar
115g unsalted butter (cold, cubed)
4 tbs iced water
Lemon curd filling
3 Meyer lemons and 2 regular lemons (or 4 Meyer lemons and 1 lime)
6 large eggs
1 tbs cornstarch
10 tbs unsalted butter (cubed)
Apricot preserves or orange marmalade (optional)
Thin slices of lemon for decoration (optional)
For the tart dough:
- Sift flour, salt, sugar in a large bowl.
- Stir in the cubed butter. Use a fork or a pastry cutter to cut the butter into the mixture until it resembles coarse, crumbly meal.
- Sprinkle iced water over the flour mixture. Toss with a fork until just moistened.
- Press the pastry together into a flattened disc and wrap in plastic and chill for at least an hour.
For the lemon curd filling:
- Zest lemons. Set aside.
- Juice lemons (and lime if using) through a sieve to eliminate seeds and pulps. Note: Meyer lemons tend to have lots of small seeds.
- Use a whisk to combine lemon juice, corn starch, eggs, and sugar in a heated-proof bowl.
- Add butter.
- Set this bowl over simmering water. Whisk constantly until the mixture becomes thicken, about 18-20 minutes. Note: it’s done when tiny white foams disappear.
- Remove from the heat and pass the curd through a strainer into a bowl.
- Whisk in the lemon zest.
For assembling the tart:
- Roll the chilled pastry dough out on a lightly floured work surface.
- Gently place the pastry over your 9-inch tart pan and carefully press the dough into the sides of the pan.
- Trim off the excess dough, leaving about 1/2 inch higher than the pan (the dough will shrink!).
- Chill the tart shell.
- Preheat the oven to 400F.
- Line the tart shell with lightly buttered foil (butter-side down) and fill the foil with dried beans or pie weights. Note: make sure to cover to the edge.
- Set the pan on a heavy baking sheet and bake until the edges are set (about 8-10 minutes).
- Carefully remove the foil and weights from the tart and prick the dough with a fork in several places.
- Return the tart shell to the oven and bake until pale gold, about 8 more minutes. Cool slightly.
- Pour the custard into the tart shell. Bake until the filling is set, about 30 minutes.
- Let cool to room temperature for about 1-2 hours.
- Heat the preserves or marmalade in the microwave for about 1 minute.
- Brush it over the surface of the tart taking care not to tear the custard. Place lemon slices in the center of the tart and brush the slices with preserves.
- Remove the tart from the pan and serve at room temperature or serve chilled.