11/22/13

Meyer Lemon Curd Tart

The best kinds of food to eat are those that have been planted and grown right at home. This Meyer lemon tart was made with the juice and zest from my recent lemon harvest, and it has a satisfying taste that just could not be duplicated with store-bought lemons.




The recipe I used is one I have adapted from Food Network.


Meyer Lemon Curd Tart

Crust
8 tablespoons cold butter (1 stick), cut in small pieces
1/4 cup sugar
1 1/4 cups all purpose flour
1 egg yolk
Pinch of salt
2 to 4 tablespoons cold water

Additional: 1 pound dried beans

Lemon Curd
3/4 cup Meyer lemon juice, freshly squeezed
Zest of 3 Meyer lemons
1 1/3 cups sugar
5 eggs
Pinch of salt
3/4 cup butter (1 1/2 sticks), cut into pats

Garnish (Optional)
2 tablespoons sugar
2 tablespoons Meyer lemon juice
1 pint blueberries

Whipped cream (Optional)

Crust:
Preheat oven to 425 degrees F. In the bowl of a food processor, pulse the butter, sugar, flour, egg yolk, and salt for about 60 seconds or until the mixture has a grainy texture. Add half the water and pulse again. The dough should start to come together. Add the remaining water only if needed. Dough has reached the proper consistency if it holds together when a handful is squeezed. Pour the dough out onto a lightly floured work surface and work into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before proceeding.

Next roll the dough out to 1/8 to 1/4-inch thickness. Place the dough carefully in a 10-inch tart pan, cutting the extra dough cleanly around the top edge of the pan. Cover the dough with aluminum foil, gently pressing the foil against the dough all around inside the pan. Fill the foil with dried beans and place in preheated oven. Bake for 10 - 12 minutes, then remove the foil and the beans and bake for an additional 2 - 3 minutes or until crust is golden and crisp. Remove from oven and cool.

Lemon curd:
Preheat oven to 300 degrees F. In a bowl, whisk together the lemon juice, zest, sugar, eggs, and salt. Pour mixture into a saucepan and cook over medium heat, stirring constantly, for about 12 to 15 minutes until mixture has thickened. Remove from heat and whisk in 2 pats of butter at at time, stirring until smooth. Pour the lemon curd into the prepared tart shell and bake in preheated oven about 15 minutes, or until lemon curd has set. Let cool completely before cutting.

Garnish:
In a small bowl, mix together sugar and lemon juice. Gently stir in blueberries. Serve lemon curd tart slices with blueberry garnish and/or whipped cream, if desired.




This amazing Meyer Lemon Curd Tart can be prepared ahead of time and would be a wonderful addition to a Thanksgiving dessert table.




4 comments:

  1. I love lemon curd tart and this will look wonderful on my Thanksgiving table.

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  2. This tart looks so wonderful, Anita! I wish my lemon tree had produced enough lemons for me. Maybe next year!!

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  3. Oh yum. I'm definitely pinning this and making it over the holidays. I have a tart pan I've never used. This will be perfect!

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