Meyer Lemon Curd Tart With Candied Lemon Peels Recipes

MEYER LEMON CURD

Steps:

• Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
• Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
• Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

MEYER LEMON CURD TART

Steps:

• Preheat the oven to 425 degrees F.
• For the dough:
• Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
• Preheat the oven to 300 degrees F.
• In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
• Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
• To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CANDIED MEYER LEMON PEEL

Steps:

• Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside.
• Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside.
• Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes.
• Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.