Mother’s Day Meyer Lemon Tart

IMG_2093makes 1 large tart, serves 8 – 12 people (depending on how you slice it!)

4 eggs
3/4 cup sugar
1/2 cup lemon juice (from about 3 – 4 Meyer Lemons)
grated zest of 2 Meyer Lemons (use your Microplane!)
1/2 cup cream
1 pre-baked sweet pastry case (see recipe below if you don’t already have a favorite)
powdered sugar, for garnish
berry coulis, for garnish (optional). See our Goat Cheese Tart for recipe

 

Preheat oven to 375°

Whisk eggs, sugar and lemon juice until the sugar dissolves. Then, add the lemon zest and cream. Bake for about 15 minutes, until set.

IMG_2114_2

Hipcooks-Style Sweet Pastry Shell

1 cup + 2 tablespoons butter
1 cup + 6 tablespoons powdered sugar (why? Because it melts right into the pastry!)
A teeny pinch of salt (use kosher salt, if you have it)
3 ¼ cups flour
1 orange (use organic. A lemon would do nicely too)
¼ teaspoon (a dash) pure vanilla or vanilla paste
4 egg yolks

 

This is no-fail and delicious! You can make this pastry by hand or in the Cuisinart – a food processor is easiest if you have one.

Cream together the butter and the sugar in the food processor. What does it mean to cream it? It means to mix until really well combined. It should be quite light in color and all draw together into one ball when it is done. Don’t worry about over-mixing in this stage. If you do not have a food processor, do not fret! Put your fingertips to work and mix, mix, mix until combined. Then, working your food processor in quick pulses, add the flour, zest, vanilla, and the egg. You hands people – just mix the flour in with your hands, then zest, vanilla, and egg. The mixture (for both) will resemble coarse breadcrumbs. Food processor people, turn it all out into a bowl.

Both groups: Wet your hands lightly with water, and draw the mixture into a ball. You may need to wet your hands again, and maybe again, but the trick is to work as minimally as possible, using as little water as possible, for this pastry to just draw together.

Got it? Good. Chill. No, not you, the pastry! Wrap in plastic wrap and pop in the fridge for at least an hour. When you are good and ready, roll out the dough in between floured plastic wrap until it reaches the size you need. Gently press into your tart tin(s), prick with a fork and pop in the freezer.

Preheat your oven to 350 and pop in the tart shell, weighted with parchment and baking beans (or rice, or whatever won’t burn). Bake the pastry until it is just dry around the edges, then take out the parchment and bake for another couple of minutes to finish the bottom.

Remove from the oven to cool for a few minutes and voila – ready to fill!

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