Wednesday, March 19, 2008

Whole Lemon Tart - Myer Lemons

This is from the wonderful Dorrie Greenspan book - well some of it is. I also used an old favorite tart base that hasn't failed me yet from "everyday food" the little mag in the supermarkets. This tart is sweet, and aptly it is also tart. The inclusion of every part of the lemon (bar the seeds) makes the filling zesty and a tad bitter (I'd like to say it's a little "perky").

Ingredients: Crust
1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter
Ingredients: Filling
2 Myer lemons
1.5 cups sugar
1 large egg, at room temp.
2 large egg yolks, at room temp.
1.5 Tbs. cornstarch
1/2 cup heavy cream
1/2 stick butter, melted and cooled

Method: Crust
1. . Preheat oven to 375F or 190C.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch or 13cm in diameter).

4. With floured fingers press the dough into the pan (you can use the bottom of a measuring cup to press the crust into the pan).

5. Freeze until firm (around 15min).

6. Take out the freezer, and prick all over with a fork and cover with aluminium foil.

7. Bake until golden for 25 min.

8. Take off the foil and press down the crust with the back of a spoon.

9. Allow to cool on a wire rack.

10. Place on a baking tray.

Method: Filling
1. Preheat the oven to 325F.

2. Scrub the lemons and dry.

3. Cut the lemons into small pieces.

4. Place the lemon pieces and sugar together in a blender and process until a regular consistency (you will need to scrape down the blender with a rubber spatula multiple times, to make sure the lemon and sugar are integrated).

5. Add the rest of the ingredients and blend until a smooth consistency has been formed.

6. Tap the blender on your bench top a few times to eliminate some of the bubble and pour into the tart crust.

7. Transfer the tart pan and baking sheet to the oven and bake for 20 min.

8. Increase the temperature to 350F and bake for another 25-30 min. When the tart has finished baking it should be fairly set, and the top will have a sugary crust.

9. Transfer to a cooling rack and allow to cool to room temp.

10. This can be served at room temp. or chilled (it can be served two days after it has been made as long as it's kept in the fridge).

Taken from Dorie Greenspan's "Baking: From my home to yours" p. 336. As well as "Everyday Food" I forget the page - refer to the blueberry tart post if you'd like more details.


Unknown said...

Now that looks good! I really like lemon desserts.

Patricia Scarpin said...

Anything with lemon has my undivided attention. This tart looks yummy!

LyB said...

I would so love to try this! I don't think I'll be able to find Meyer lemons here though, think it'd be any good with regular lemons? Looks delicious anyway!

Anonymous said...

i love lemon desserts, especially when they're more tart than your average bear. i've been meaning to try dorie's tart, it's been all over the place lately (and with good reason).

Deborah said...

That sounds amazing! And I love that it uses all parts of the lemon.

rhid said...

Thanks everyone!
Lyb - I'm sure that using any type of lemon would work well - I think there will be a slight difference in taste and tartness. The original recipe did call for lemons - so I assume everyday lemons would work well - if not better!

Anonymous said...

Yum! I love lemon tart, never had it with Meyer lemons though, don't know if we even have them here in the Netherlands...

Anonymous said...

Awesome looking tart. I have the honor to say that I work with Rhid's husband, who brings in some of Rhid's creations for us all to scoff down.

What a bloody day to take some time off! I really wish I hadn't missed this one.

Lisa Turner said...

Nothing like a lemon dessert! Your tart pastry recipe has been noted.

Anonymous said...

I love the look of this tart! And Myer lemons!? How fabulous!

Nina Timm said...

I had a similar tart in a coffe shop recently and was wondering if they would part with their recipe - luckily you did,thx for sharing!It looks delicious.

Helene said...

Being a lemon freak, I am totally in love with this tart!

Judy said...

I was so looking forward to tasting and serving this tart to our friends while camping last weekend. It was so bitter that we threw the entire thing away. I followed the recipe, and use large meyer lemons. Perhaps too much skin? Any ideas?

rhid said...

Sorry Judy that it has taken so long for me to reply! I have no idea why it was so bitter - it was slightly bitter when baked (simply due to all the lemons) but it was sweet enough to counteract the bitterness. Perhaps try a different type of lemon? The original recip had ordinary lemons not meyers. Sorry it didn't work! I understand how horrid it can be when you work so hard to bake something and then it doesn't taste any good!

Anonymous said...

I have made this tart twice. It's just fabulous. Crust is easy and comes out perfectly, and no rolling! I used regular lemons and the tartness seemed to mellow a little after 4 days (leftovers) in the fridge. I have had many requests to do it again. It is important to deseed the lemons first (they can be very bitter). Thanks for your great blog, LOVE it!

rhid said...

I'm so glad that this worked for you Nancy! When I made it, it was fine not too bitter - but a smidge bitter because well, it is lemon after all. But I know people have had issues with this one - I'm so glad you didn't!

Anonymous said...

Actually I love lemon bars but they tend to be way too sweet. This tart has more "bite". BTW I found it browsing through google images for tarts. Your photo was so lovely I had to check out your site. So glad I did!

Anonymous said...

I'd like to make this, but I have a question. Is there seriously no water or liquid in the crust of this tart? Thank you!

rhid said...

It's' all in the butter!