![]() ![]() I served a little whipped cream on the side with a touch of orange flavoring in it, and it was delicious. I used three small meyer lemons sliced instead of one (mine were about the size of my thumb and index finger placed together), and it seemed perfect. This was an amazing tart! Like lemon meringue pie, but more tart and flavorful in a good way, less goopey and not the meringue on top, which I never appreciated anyway. Oh, I also used someone else's tip and added about 2 Tbsp of cold water to the crust to make it come together, and that worked great. With these changes to the filling I will be making it again - next year when the Meyer's come back in season! I used honey this time and cut and served the tart very soon after taking it out of the refrigerator. ![]() Yesterday I made it again and added 1 1/2 Tbsp of zest, and maybe 1-2 Tbsp of added lemon juice- what would have been part of the sliced up Meyer lemon. It DOES require longer baking time to set, and I found that the mandoline slices added to the body of the tart made for a stringy serving. The first time the only thing I changed was swapping Agave for honey (sounded too much like cough drops, or a sore throat remedy). I made this two weekends in a row for friends over for dinner. This recipe caused me to keep up my guard. Time and temperatures were correct.Īs a big fan of Cook's Illustrated / Amercia's Test Kitchen as my go-to for fool-proof recipes, I'm always skeptical about trying non-CI/ATK recipes out before trying them on guests. After the mixture was poured into the shells I neatly placed the lemon rind overlapping. Also, right before incorporating the lemon/sugar mixture with the egg mixture I separated the lemon rind from the sugar. For the smaller tartes, I ‘mandolined’ two and that seemed to cover all of them nicely. I ‘mandolined’ one Meyer lemon for the bigger tarte and it wasn’t enough coverage. I made this twice so I guess I liked it!!! First time in a 10” tarte pan and the second in six 4” tarte pans. Transfer pan to a wire rack let cool completely. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Add lemon slice mixture mix gently to combine. Whisk flour, cornstarch, and salt in a small bowl add to egg mixture and whisk to combine. When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes. Place rack in upper third of oven preheat to 325☏. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. Mix sugar, honey, and lemon zest in a medium bowl. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Using a mandoline, slice lemon into paper-thin rounds. DO AHEAD: Crust can be prepared 1 day ahead. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Place butter and powdered sugar in a food processor. ![]() Whisk flour, cornstarch, and salt in a small bowl set aside. ![]()
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