Meyer Lemon Tart
The lemon filling for this is so simple, yet so full of tart lemony taste. You may serve it just as is, or top with sweetened whipped cream, sprinkled with powdered sugar, or a small scoop of ice cream off to the side. You may have a bit of the lemon custard left over. It will keep in the refrigerator for up to 3 days. Use it to top cakes, ice cream or see my recipe for Meringue Shells filled with lemon custard.
Equipment
- 1 9" removable bottom tart pan
Ingredients
- 1 Pate Brisée
Meyer Lemon Filling
- 1 1/2 cup Meyer lemon juice (355ml) may use any fresh lemon juice
- 1 tbsp lemon zest (6g)
- 1/2 cup water (119ml)
- 1 cup granulated sugar
- 4 egg yolks - large grade A
- 1/4 cup cornstarch (30g)
- 1/4 cup heavy cream (60ml)
- 1 tbsp butter (14.25g)
- 1 tsp vanilla extract (4g)
Topping
- sweetened whipped cream (optional)
Instructions
For the Pastry Crust
- Roll out the Pate Brisée to the size to fit a 9" fluted removeable bottom tart pan. Press the dough into the sides. Use your rolling pin to roll over the edges of the pan to trim off the excess dough. Place the pan in your freezer.
- Once the dough has frozen, take a sheet of heavy weight aluminum foil and line the tart pan. Press the foil on to the bottom and into the edges of the dough, draping the foil over the sides, and fill the center with pie weights or dried beans or rice.
- Place the tart pan on a baking sheet (this will prevent the butter that tends to melt out a bit from dripping on the floor of your oven) in a preheated 350 degree oven and set the timer for 20 minutes. After that time, the edges should be set, and the bottom firming a bit. If not, leave it in for another 5 minutes. Remove the foil and pie weights. Use the tines of a fork to prick the bottom of the pastry in about a dozen places. Return to the oven for another 10 minutes, or until completely baked and golden brown. Allow to cool a bit before removing the outer ring. Cool completely before filling with the lemon custard.
For the Filling
- Add the lemon juice, lemon zest, water and sugar to a heavy bottom sauce pan and place over medium heat.
- Place the egg yolks, cornstarch and the 1/4 cup of heavy cream in a bowl and mix until all the ingredients are combined and there are no lumps of cornstarch.
- As soon as the lemon juice/sugar mixture is simmering, ladle a bit (about 1/4 of a cup at a time) into the egg yolk/cornstarch mixture. As you are pouring the hot lemon juice into the egg mixture, keep stirring constantly so the eggs don't scramble. After you have added about 3/4 of a cup of the hot liquid to the yolks, pour it back into the sauce pan, stirring the mixture constantly.
- Bring the mixture up to a gentle boil, again, stirring all the time. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the lemon custard will turn smooth and have a satin like sheen. After the lumps have disappeared, continue to cook and stir for one minute longer.
- Remove the pan from the heat, stir in the butter and the vanilla extract, and pour in to a bowl to cool. Cover the top with a piece of waxed paper or parchment paper, as this will prevent the top from forming a skin. Cool completely before using. This may be made a day in advance.
To Assemble
- Place the cold lemon filling in your mixer, and using the whisk attachment, whisk until it is smooth and creamy. Pour about 2 cups in to you cooled pastry crust, and smooth the top using a spatula. You may decorate the top with sweetened whipped cream, or dust with powdered sugar, decorate with lemon slices or candied lemon peel, or just leave it plain. It is a simple, not too sweet dessert.
- NOTE - The lemon custard recipe makes a bit more that it takes to fill your 9" tart pan, so with the leftover filling, along with the 4 left over egg whites, see the recipe for Filled Meringue Shells. It's a great way to create another dessert out of one filling.