When Dave asked what we could bring to Easter dinner (more on that tomorrow), Louie suggested that we “just pick up some cookies, don’t fuss, everyone will be full” or something to that effect. This is second hand news from a dude, so some instructions could be lost in translation. I translated Louie’s request to be “we’ll be so full from so much delicious food, just bring something light and not too filling.” Always up for a challenge, I decided to make a lemon tart with the meyer lemons I bought because they were there. This recipe is tangy, buttery and sweet. It also doesn’t call for rolled out pastry, something I try to avoid. I served it with a vanilla cream, made from Steph’s vanilla sugar, and raspberries. A light springtime dessert I think Steph would like. – bvox
Rustic Meyer Lemon Tart
Source: Martha Stewart
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon finely grated Meyer lemon zest
1 stick cold unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon cornstarch
3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
6 tablespoons unsalted butter, cut into small pieces
Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes. Bake tart shell until golden, about 20 minutes. Let cool completely.
Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.