Monday, January 19, 2015

Meyer Lemon Tart

If you've never had a Meyer lemon...I'm sorry. I was lucky enough to grow up with a tree in my backyard and it took several years before I realized not all lemons were as sweet and perfumey as these. If you love lemon desserts, I suggest doubling the curd.

Meyer Lemon Tart

For the crust
  • 1 cup rolled oats
  • 1/2 cup walnuts (or cashews, pecans...whatever nut you have on hand)
  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1 tsp. vanilla 
  • 1 cup rolled oats
  • 1/2 tsp. salt
  • 1/2 cup whole wheat flour 
Blend oats, nuts, salt, flour together in a food processor. Meanwhile in a heavy saucepan melt the butter over low heat until it becomes just browned. (beurre noisette) Remove from heat and stir in honey while still hot. Pour hot butter mixture into heatproof bowl, add vanilla. Dump flour mixture into the hot butter-honey and stir until just combined in a big wet clump. Grease a 9" tart pan with a little butter and drop the dough into the center of the pan, pressing it down evenly. Prick 10 times or so with a fork and bake at 400F for 10-15 minutes until just golden and fragrant.

For the curd
    • 1/2 cup Meyer lemon juice
    • grated zest of one Meyer lemon
    • 1/2 granulated sugar
    • 6 tablespoons unsalted butter cut into bits
    • 2 eggs
    • 2 egg yolks

    Whisk together eggs and yolks in a small bowl and set aside. Melt sugar, butter, lemon juice, zest in heavy saucepan over low heat until butter is melted. Whisk a little of the warm mixture into the eggs to warm them, then dump the eggs into the saucepan and heat over low heat stirring constantly until it begins to bubble around the edges and thicken. Pour through mesh strainer directly into the pre-baked crust. Bake for 5 minutes at 350F until the curd sets. Decorate with raspberries, et voila!