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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The thing with meyer lemons is that they're much less bitter than regular lemons. They're cross-bred with mandarin oranges, so you get all the citrus in a much milder form. I'm not usually a fan of lemon anything but these are just irresistibly luscious. Ingredients:
1/3 cup sugar |
1/2 cup butter, room temperature |
1 1/4 cups all-purpose flour |
1/4 teaspoon kosher salt |
2 tablespoons cream |
1 teaspoon vanilla extract |
1 cup sugar |
2/3 cup meyer lemon juice, freshly squeezed and strained |
1 tablespoon lemon zest |
3 large eggs |
2 egg yolks |
6 tablespoons unsalted butter, softened and cut into half inch pieces |
Directions:
1. Sugar Cookie Tartlet Crust:.
2. Preheat oven to 400°F.
3. In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
4. Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
5. Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
6. Meyer Lemon Curd Tart Filling:.
7. In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
8. In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
9. Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
10. Remove custard from stove and whisk in butter, adding in one piece at a time.
11. When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
12. Refrigerate overnight or at least 8 hours before serving.
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