The dwarf Meyer lemon tree that The Astronomer’s parents gifted us two years ago produced only three fruits this season, which meant that there was only enough juice, zest, and flesh to execute one lemon-intensive recipe. After scrounging my bookshelves, the internet, and a fantastic article titled “100 things to do with a Meyer lemon”for a very worthy candidate, I settled on this Meyer lemon curd tart by Chef Anne Burrell. Cakes and cookies were all in the running, but I ultimately chose a curd-based creation to let the fruit’s one-of-a-kind flavor shine through cleanly and brightly.
While I usually bake solo due to lack of counter space in the kitchen, I recruited The Astronomer to make the shortbread crust because he’s got a cool touch that’s perfect for working, shaping, and forming dough. This left me in charge of the filling, which came together as simply as the recipe billed, although it was a touch too sweet for our tastes. The original recipe called for 1 1/3 cups sugar, but a single cup would’ve been more suitable for our puckery palates—the recipe below reflects this preference.
Our tag-team effort yielded a most lovely tart—smooth curd cradled by a delicate, buttery crust. While it would’ve been awesome to have had a more bountiful lemon harvest this season, we maximized our Meyer lemon pleasure with this simple but immensely satisfying tart. Ain’t nothin’ like California citrus.
What else to make with Meyer lemons? Last year, The Astronomer made a dynamite Shrimp Piri Piri, while I baked blissfully bitter muffins.
For the crust
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
For the curd
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 cup sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
Make the dough
Preheat the oven to 425 degrees F.
Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what Chef Anne Burrell likes to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water.
When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
On a generously-floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan using well-floured fingers. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge.
Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
Make the curd
Preheat the oven to 300 degrees F.
In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a hom*ogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.
Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 25 minutes. Let cool completely before cutting.
Makes 8 to 12 servings.
Recipe adapted from Anne Burrell
One year ago:Ton Chan Ramen – San Gabriel
Two years ago:Barley Risotto with Butternut Squash and Fried Sage
Three years ago:Pitfire Pizza – Los Angeles (Culver City)
Four years ago:Steven’s Steakhouse – Los Angeles (Commerce)
Five years ago:Cơm Niêu Sài Gòn – Ho Chi Minh City
Six years ago:Alma de Cuba – Philadelphia
Related
FAQs
If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.
How do you know when lemon curd is done? ›
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.
How do you know when curd tart is set? ›
Cook until the curd thickens and covers the back of a spoon. On a thermometer it should reach 165 F. The curd will thicken on the bottom first, be sure to stir it every 30 seconds so it doesn't burn on the bottom.
Why didn't my lemon curd set? ›
Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!
Why is my tart not setting? ›
If you reach the target temp and it hasn't thickened up enough then you don't have enough setting agent, which is #2. Not enough setting agent: A few things could be throwing off the ratio of egg yolk: your mango could be less thick, or you could be using smaller eggs than the recipe calls for.
How do you fix a runny tart? ›
The absolute last resort to fixing your runny pie is:
- Remove the filling from the pie and add it to a saucepan on the stovetop.
- Add a bit of cornstarch (refer to the table above for measurements) and gently heat it to a boil.
- Turn the heat down and let the fruit simmer for a few minutes to activate the cornstarch.
Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.
Can you overcook lemon curd? ›
Yes, overcooking will make the curd lumpy instead of smooth. If your lemon curd turns out slightly lumpy, first try to put it through a blender, then strain it through a fine mesh strainer. Unfortunately, if this doesn't fix the texture, you may need to discard the curd and start over.
How long does curd need to set? ›
The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.
How do you know when tart is cooked? ›
Bake the tart.
Pour the filling into the warm crust. If there are any bubbles in the filling, gently pick up the pan and tap it against the counter. Bake until the center jiggles slightly when gently shaken but the rest of the filling is set, 10 to 15 minutes.
The oven was either too hot or the tart was baked for too long. I recommend using an oven thermometer for baking to determine if your oven temperature is accurate. Why did my lemon tart curdle? If the lemon juice comes into direct contact with the eggs then the eggs will curdle.
How do you know when a tart is ready? ›
If you see the centre of the tart jiggle as you shake the pan slightly, then your tart is done. If the centre still looks watery, pop your tart back into the oven for another 3-5 minutes.
Can I put lemon curd in the freezer to set? ›
Yes, you can freeze lemon curd! Once your fresh curd is chilled, just pop the airtight, freezer-safe container in the freezer. Lemon curd can be stored in the freezer for up to one year. (Better put a reminder on your calendar so you don't forget about that golden deliciousness.)
Does lemon curd need to set in the fridge? ›
Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for several month.
Can you set lemon curd in the freezer? ›
Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately. Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use.
Why is my lemon tart runny? ›
If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.
Why is my tart dough so soft? ›
Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).
Why did my custard tart not set? ›
A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.
Why isn t my lemon meringue thickening? ›
I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.
