White Chocolate Culinary Harvest Meyer Lemon Tart Recipes

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.

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.