Meyer Lemon Tart, inspired by Serious Eats but adapted from Baked Cookbook by Matt Lewis and Renato Poliafito
While the Meyer Lemon Tart of Serious Eats inspired this dish, the comments on the recipe were bad enough that decided to look elsewhere for a lemon curd recipe. As a result this tart is a mish mash, classic pate brisee recipe and the lemon curd and meringue from the Baked Cookbook (minus the suggested almond flavoring). The result is a bright toothsome tart. I made these in two six inch springform pans, but it will work in a 9 inch pan or smaller tart pans. If you can't find Meyer Lemons, which are a tad sweeter than regular lemons, no problem - regular lemons will work perfectly.
1 and 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (1/2 cup) of butter, very cold and cut up into small cubes
about 1/4 cup ice water
Meyer Lemon Curd:
3/4 cups of Meyer juice, about 4 - 5 lemons
zest of two Meyer lemons
2 large eggs
7 large egg yolks
3/4 cup of white sugar
4 tablespoons butter
7 egg whites
1 and 3/4 cup white sugar
1/2 teaspoon cream of tartar
- To make the tart crust, combine the flour, salt and sugar in the bowl of a food processor and pulse until combined.
- Add the butter and scatter and toss in the flour. Pulse until the butter is like small pebbles.
- Remove the top of the processor and drizzle 2 - 3 tablespoons of ice water over the crust mixture, pulse. Keep adding water, a tablespoon at a time, and pulsing, until the dough starts to come together.
- When the dough clumps together in bigger chunks, turn the dough out onto a floured surface and combine into a ball.
- Flatten into a disk, wrap in plastic and refrigerate for at least 1/2 an hour.
- Once the dough has rested, roll it out onto a floured surface and fit into the tart pan or pans of your choice.
- Freeze the crust for 1 hour (this will help with shrinkage).
- Preheat oven to 350, bake the tart shell or shells, uncovered, until lightly browned about 15 minutes.
- Cool completely.
- For curd: Combine the lemon juice and zest in a small bowl to soften the zest.
- In a medium metal bowl, whisk together the eggs, yolks and sugar until combined. Add the lemon juice and whisk thoroughly.
- Set the bowl over a small saucepan with barely simmering water (make sure the metal bowl does not touch the water).
- Cook the curd over this simmering water, stirring constantly until the mixture thickens into a pudding like texture, this should take about 10 minutes.
- Remove from the heat and whisk in the butter.
- Strain the mixture through a fine meshed sieve into a bowl. Cover the curd with plastic wrap (pressing in onto the curd to prevent a skin) and refrigerate until cool.
- For Meringue: In the bowl of an electric mixer with the whisk attachment, whisk together the egg whites and sugar until combined.
- Once again, place the bowl of the mixture over a saucepan of simmering water and whisk the mixture until the sugar is dissolved and the temperature is 140 (use a candy thermometer). This should take 6-10 minutes.
- Put the bowl back on the mixer, add the cream of tartar and whisk on high speed until the egg whites are stiff and glossy - 3-6 minutes.
- To assemble: Preheat the broiler to high.
- Take a cool tart shell and spoon in the appropriate amount of cooled lemon curd depending on your tart shell.
- Depending on your preference, you can either spoon the meringue on to cover the top of the tart or pipe it around the edges. I chose to pipe it, because I wanted the lemons to be the star of the show. I used a piping bag with a star tip and just piped the edges in a haphazard design.
- Place the tarts on a sturdy sheet pan and put under the broiler for a minute or less to brown the meringue. Careful, this can turn from browned to burnt in a second.