Sunday, December 28, 2014
I had been craving for some Meyer Lemon bars for quite some time. Basically, ever since the last Meyer Lemon season, I guess! Seems like my In-Laws knew about my cravings and personally delivered these gorgeous citrus to me as soon as they were ready, picked right from their garden. Scored! So, I made this Meyer Lemon tart with Almond Crust! I know, these are not bars, but tart. But a very gorgeous version of Meyer Lemon 'bars'. Don’t you agree?
No matter what you call it, this is one refreshing and satisfying treat! The crust is crisp, buttery, but actually pretty light. The Meyer Lemon filling is silky smooth, sweet and tart at the same time. It’s almost melt in your mouth kind of texture. I love the special sweet fragrant from the Meyer Lemons. They are not as tart when compared to regular lemons, and they have a sweet floral tone in them. If you haven’t try these before, I encourage you to look for them the next time you’re in the market. They are in season right now.
I made this tart on a heavy rainy day. And guess what? It really brightens up my day because each bite simply tastes like sunshine to me. So, thank you again to my In-Laws for always sharing the goodness with us. I’m such a lucky girl! If you’re looking for a dessert to share with your friends and family this holiday, give this Meyer Lemon Tart with Almond Crust a try! I’m sure you can bring some sunshine and smiles to your loved ones.
Meyer Lemon Tart with Almond Crust:
Yield: 1 9-inch or 4-by-15-inch tart
Ingredients for the Crust:
1/2 cup blanched almond
1 cup flour
1/3 cup powdered sugar
1/2 cup (1 stick) cold butter, cut into small cubes
1 tablespoon cold water
Ingredients for the Filling:
7 large egg yolks
2 large eggs
1 cup sugar
2 tablespoons grated fresh Meyer lemon zest (from 4 to 5 lemons)
2/3 cup fresh Meyer lemon juice (from 4 to 5 lemons)
A pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
3 tablespoons heavy cream, chilled
To prepare the crust:
Preheat oven to 375 degrees F. Place almonds in the bowl of a food processor and pulse until finely ground. Add flour and powdered sugar, pulse until combined.
Add the butter into the flour mixture and pulse until just combined; drizzle in water and pulse a few more times until the dough comes together. Remove dough from the food processor (be careful of the blade).
Place the dough into a 9-inch-round or 4-by-15-inch rectangle tart pan with removable bottom. Firmly press dough into the bottom and up the sides of the pan. You can use the bottom of a small glass to help with the shaping. Gently prick the dough with a fork to prevent from puffing up too much during baking.
Bake for 13 minutes or until edges are lightly golden brown. Remove from oven and place on a wire rack to cool slightly while you prepare the filling. Keep the oven on at 375 degree F.
To Prepare the Filling:
In a medium saucepan, whisk together the eggs, egg yolks, sugar lemon zest, lemon juice and salt until combined. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 170 degrees, about 5 minutes.
Pour the filling mixture through a fine-mesh strainer and into a heat-proof bowl; then stir in the heavy cream.
Pour the filling into the tart shell. Return the filled tart back to the oven and bake until the filling is in the center jiggles slightly when shaken, about 13 to 15 minutes. Remove from oven and cool completely to room temperature, then, refrigerate until ready to serve. Enjoy!