Meyer Lemon Tart Tart Au Citron Recipes

RUSTIC MEYER LEMON TART

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.

CLASSIC FRENCH LEMON TART

Steps:

• Make the « pâte sucrée » crust.
• In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Pre-heat your oven to 350F (180C).
• Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
• Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
• Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.
• In the meantime, make the lemon filling.
• Grab a fine-mesh strainer before you start and have it ready within arm's reach.
• In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
• Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
• Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.

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.

VERY FRESH LEMON TART - FRENCH TARTE AU CITRON

Steps:

• To prepare the filling, combine all of the ingredients, cover, and let sit in the refrigerator overnight. Before finishing the tart, take the filling out of the refrigerator and allow it to come to room temperature.
• To make the pastry, mix the dry ingredients in a bowl. Add the butter and combine by hand, rubbing the butter into the flour mixture, until it all starts to come together but is still slightly lumpy. Add the egg and just enough cream to bring the mixture together into a smooth dough with some streaks of butter still visible. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
• Preheat the oven to 350ºF(175ºC). Grease and flour a 10-inch tart pan with a removable bottom. Roll out the dough to a thickness of 1/8 to 1/4 inch and transfer to the prepared tart pan. Line with aluminum foil, weigh down with pie weights or beans, and bake for about 20 minutes. Remove the weights and foil and bake for an additional 15 to 20 minutes, until the tart shell is cooked through and golden.
• Lower the oven temperature to 300ºF(150ºC). Stir the room-temperature filling to combine. Pour the filling into the baked shell and bake until set, about 20 minutes. Remove from the oven, cool to room temperature, and chill before cutting.