There’s something about the bright and zesty flavor of Meyer lemons that just screams sunshine on a plate. So, why not bring a little bit of that citrusy delight into your kitchen with our Meyer Lemon Curd Tart Recipe Gastronomy? This dessert is a true celebration of the season, with its creamy lemon curd filling nestled in a buttery tart crust. Perfect for special occasions or simply to elevate your everyday moments, this tart is a delightful treat that your taste buds will thank you for.
**Ingredients:**
For the tart crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/4 teaspoon salt
– 10 tablespoons unsalted butter, cold and cut into cubes
– 1 large egg yolk
– 1 tablespoon ice water
For the Meyer lemon curd:
– 4 large eggs
– 4 large egg yolks
– 1 cup sugar
– 1 cup Meyer lemon juice
– 1 tablespoon Meyer lemon zest
– 1/2 cup unsalted butter, cut into pieces
**Instructions:**
1. **Prepare the tart crust:**
– In a food processor, pulse together the flour, powdered sugar, and salt until combined.
– Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
– In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the flour-butter mixture while pulsing, just until the dough comes together.
– Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. **Preheat the oven:**
– Preheat your oven to 350°F (180°C).
3. **Roll out the dough:**
– On a floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Carefully transfer the dough to the pan, pressing it gently into the bottom and sides. Trim any excess dough.
4. **Blind bake the crust:**
– Line the crust with parchment paper or foil and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and bake for an additional 10-15 minutes, or until the crust is golden brown. Let it cool.
5. **Make the Meyer lemon curd:**
– In a heatproof bowl set over a pan of simmering water, whisk together the eggs, egg yolks, sugar, Meyer lemon juice, and zest. Stir constantly until the mixture thickens enough to coat the back of a spoon.
– Remove the bowl from the heat and whisk in the butter pieces until melted and smooth.
6. **Assemble the tart:**
– Pour the Meyer lemon curd into the baked tart shell and smooth the top with a spatula.
– Bake the tart in the preheated oven for 10-15 minutes, or until the curd is set.
7. **Cool and serve:**
– Allow the tart to cool to room temperature before slicing and serving. You can garnish with whipped cream, fresh berries, or a dusting of powdered sugar for an extra touch of elegance.
8. **Enjoy your Meyer Lemon Curd Tart Recipe Gastronomy!**
This Meyer Lemon Curd Tart is a lovely balance of sweet and tangy flavors, encased in a buttery crust that melts in your mouth. Whether you serve it at a tea party, as a dessert for a special dinner, or just because you deserve a treat, this recipe is sure to impress your guests and have them coming back for seconds. So, roll up your sleeves, zest those lemons, and get ready to create a masterpiece that will brighten up any occasion.
