Now that you’ve made (or at least read about) chicken liver pate, it is time to tackle dessert. After a heavy, luxurious holiday meal, I thought that something refreshing was in order. A lemon tart is just the thing. I shouldn’t even be blogging about lemon tarts since my friend over at Small Kitchen, Big Ideas is truly the expert. She has literally made dozens in the quest for lemony perfection (I’m not sure if any are on her blog yet; it is probably only a matter of time).
Meyer lemons are larger, juicier, and a bit sweeter than regular lemons. They may be difficult to find in some locales; I got mine from the citrus guy at the local farmer’s market. If you don’t have them, just use regular lemons from the supermarket, the tart will still turn out great.
Meyer Lemon Tart
This recipe can be made 1 day ahead and stored in the refrigerator.
1 tart shell – use your favorite pastry dough or dessert crust recipe
4 large eggs
3 large egg yolks
1 cup plus 1 T sugar
1 cup Meyer lemon juice (you can use regular lemon juice as well)
10 T cold butter, cut into pieces
1 pinch salt
1. Completely bake the tart shell. Set aside to cool.
2. Whisk eggs, yolks, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens enough to coat the back of a spatula.
3. Remove from heat. Add pinch of salt. Mix in butter, a bit at a time, until completely mixed in.
4. Strain the lemon mixture into a bowl and then transfer to the cooled tart shell. Chill until ready to serve.
So the tart looked really smooth and beautiful until I dropped a container of yogurt into it as it was setting…it still doesn’t look bad.
The real recipe from ‘Sunday Suppers at Lucques’ includes a thin chocolate layer in the bottom of the tart shell. I wasn’t sure how I would feel about the chocolate-lemon combination so I skipped that this time around. The tart is a great mixture of tart and sweet, a refreshing finish to the (almost excessive) richness that comes before in my holiday menu.
Next up: Potato Gratin (Gratin Dauphinoise)