Meyer Lemon TartPosted: January 24, 2014
Is it okay to post two lemon recipes in a row if the first one is savory and the second one is one of the prettiest desserts you’ll ever see? I hope so, because I actually have a third lemon recipe to share at some point, but I’ll give it a rest for a while after this. But this. I had to share this. As soon as I could. In these cloudy, misty, so-foggy-I-can-only-see-two-cars-ahead-and-WHY-DON’T-YOU-HAVE-YOUR-HEADLIGHTS-ON days of winter, this tart is a much needed ray of sunshine for the tastebuds. Come on people. Turn on your stinkin’ headlights and maybe I’ll share with you, too.
Seriously. It’s the food version of what I imagine sitting under one of those sunlight lamps for a couple hours would feel like. Bright, cheery, and a little sweet, this tart is just the pick-me-up you need right now. Plus, when life, in the form of your Southern Californian aunt who has a Meyer lemon tree in her backyard, gives you eight fresh Meyer lemons, what else are you going to do?
We start this off like most good things start. Butter, egg yolks, flour, sugar…
This is what the tart looks like without the candied lemons on top. Just a nice, soft, creamy filling made of cream and lemon zest and lemon juice and sugar and eggs.
Then the candied lemon slices get arranged on top and we sprinkle some powdered sugar on and bask in the little bit of sunlight that just came out of the oven.
Meyer Lemon Tart
Recipe by Roxana, found here.
For the Crust:
2 cups all-purpose flour
10 tablespoons cold butter, cubed
2 egg yolks
1/2 cup powdered sugar
For the Filling:
3/4 cup superfine sugar (you can pulse 3/4 cup granulated sugar in a food processor a few times if you don’t have it. I don’t have a food processor and also didn’t have superfine sugar, so I used plain ol’ granulated sugar and it turned out just fine.)
1/2 cup heavy cream
2/3 cup freshly squeezed Meyer lemon juice
1 tablespoon Meyer lemon zest
For the Topping:
2-3 Meyer lemons
2/3 cup granulated sugar
3/4 cup water
Make the Crust:
In a food processor, pulse the flour, butter, egg yolks, sugar and salt for about a minute until the mixture resembles breadcrumbs. You can also use a pastry cutter and a bowl, or your hands, which is what I did. Just make sure that if you mix it with your hands, you work quickly so the butter doesn’t get to warm or soft. Add a couple drops of ice water at a time, until the dough forms a ball. I ended up using about a tablespoon of water.
Flatten the dough into a disc, wrap in plastic, and refrigerate 30 minutes.
While the dough chills, preheat the oven to 400 F. After 30 minutes in the fridge, remove the crust and roll it out on a clean, lightly floured counter. Carefully lift the crust and place it in an 11-inch tart pan with a removable bottom. Press the dough into the bottom corner and edges of the pan and trim the excess. (I used a 9-inch pan – just had a little more extra dough to trim.)
Place a piece of parchment paper in the crust and fill it with pie wights/dry rice/dry beans. Bake 15 minutes. Remove the parchment paper and pie weights and bake the crust uncovered for 10 more minutes, until lightly golden. Remove from the oven and allow to cool for at least 30 minutes.
Make the Filling:
Reduce the oven temperature to 300 F.
In a large bowl, whisk together the eggs and sugar for about 5 minutes, until pale in color. Add in the cream, lemon juice, and lemon zest.
Pour the filling into the cooled crust and bake for 35-40 minutes, until just set. Cool the tart completely before removing from the pan.
Make the Topping:
Thinly slice the lemons and remove the seeds.
Place the sugar and water in a saucepan over low heat, and stir to dissolve the sugar. Add the lemon slices to the sugar water and simmer for about 25-30 minutes, until the pulp looks transparent. Remove the slices from the water and arrange them on the tart. Sprinkle with powdered sugar if desired, and enjoy.
I took this tart into my office and it was gone within an hour, but I suspect you could keep it in the fridge for a couple days without anything bad happening.