![]() ![]() Lightly brown the meringue in the oven or with a hand-held torch.Įither way, these Meyer Lemon Tarts are sure to win over any crowd. To make these extra special, decorate the tops with fresh raspberries or cover the curd with soft marshmallow-y Swiss meringue ( recipe included below). ![]() Bake for 15 minutes, then remove the parchment paper and pie weights and return the pastry to the oven for a further 15 minutes until golden brown. Leftover dough can always be frozen and re-thawed for future use as well. Line each tart base with parchment paper or aluminium foil and fill with pie weights. Ingredients 1/2 cup (113g) lemon juice, (the juice of about 2 large lemons) 1 tablespoon (14g) lemon zest (grated rind) or 1/8 teaspoon lemon oil 1 cup (198g). To help prep ahead, the tart dough and lemon curd can be prepared the night before or several days in advance of assembly and baking. If you do make equipment substitutes, be sure to adjust baking time accordingly. While this recipe prepares individual (4-inch) tarts, feel free to substitute the tart rings with a standard tart pan with a removable bottom. ![]() If you’re looking for visual guidance on how to prepare the tart dough, I highly recommend watching the video included in this recipe for Citrus and Berry Tartlets! These classic Meyer Lemon Tarts are prepared with pâte sucrée crust, which is close in texture to a sugar cookie dough crust, and filled with a luscious homemade Meyer lemon curd. You may want to add a touch more sugar to round out the flavors. Since Meyer lemons are generally more expensive and can be difficult to find, particularly out of season, feel free to substitute the Meyer lemon juice in this recipe with regular lemon juice. Meyer lemon zest is deep yellow in color and the juice is slightly sweeter than standard lemons. Native to China, Meyer lemons are actually a cross between a Mandarin orange and lemon. Since starting culinary school, tarts have become one of my favorite things to bake. Since finding Meyer lemons at the grocery store, I’ve been dying to share a classic lemon tart. These Meyer Lemon Tarts are the best dessert to come out of my kitchen in a long time! These Meyer Lemon Tarts are prepared with pâte sucrée dough and filled with a luscious Meyer lemon curd. Top with fresh raspberries or toasted meringue! ![]()
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