Meyer Lemon Shortcakes With Meyer Curd And Mixed Citrus Recipes
RUSTIC MEYER LEMON TART
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- 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 25 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.
MIXED CITRUS "MARMALADE"
Provided by Karen DeMasco
Categories Sauce Fruit Juice Citrus Fruit Dessert Low Fat Vegetarian Low Cal Lemon Orange Low Cholesterol Vegan Kumquat Boil Lemon Juice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
- Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.
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