White Chocolate Culinary Harvest Meyer Lemon Tart Recipes

MEYER LEMON TART

Steps:

• Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
• Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
• While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
• In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
• Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

MEYER LEMON TART

Steps:

• Sugar Cookie Tartlet Crust:.
• Preheat oven to 400°F.
• 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.
• 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.
• 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.
• Meyer Lemon Curd Tart Filling:.
• In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
• 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.
• Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
• Remove custard from stove and whisk in butter, adding in one piece at a time.
• When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
• Refrigerate overnight or at least 8 hours before serving.

WHITE CHOCOLATE & CULINARY HARVEST MEYER LEMON TART

Steps:

• In a medium stainless steel bowl, beat the eggs until blended. Stir in sugar and then Meyer lemon juice.Cook over boiling water, stirring continuously with a wire whisk until mixture thickens; resembling pudding. Remove from heat and stir in white chocolate until melted and completely incorporated. Set aside and cool at room temperature. Cover and chill. Whip the cream to firm peaks. Fold the cool Meyer lemon mixture into the cream and spoon onto cheesecake.