Meyer Lemon Tart
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- 1 1/4 cup all-purpose flour
- 4 to 5 Meyer Lemons
- 3 large eggs
- 5 tablespoons sugar
- 4 tablespoons (1/2 stick) unsalted butter, cubed
Makes 1 9-inch tart
Directions for the Crust:
Heat oven to 350 degrees F.
In a mixing bowl, combine all ingredients.
Mix together using a rubber spatula until well combined and the consistency of cookie dough.
Turn dough out into a tart pan with a removable bottom; press dough into the bottom and edges of the pan using your fingers and the flat bottom of a measuring cup until evenly covered.
Prick the bottom of the tart all over with the tines of a fork.
Bake until golden, 20-25 minutes. Allow to cool completely.
Directions for the Curd:
Finely grate enough zest from the lemons to yield 1 tablespoon (about 2 lemons), then juice the lemons to yield 1/2 cup fresh juice.
In a medium sauce pot, whisk together the lemon juice, zest, eggs and sugar until smooth. Set the pot over low heat and gently whisk until thickened to a pudding-like consistency, taking care not to let the mixture come to a boil or scramble the eggs, 8 to 10 minutes.
Add in the butter pieces, a few at a time, and continue whisking until butter has fully melted and the mixture is smooth.
Strain the curd through a fine mesh sieve into a bowl.
Cover surface with plastic wrap or wax paper and refrigerate until chilled.
To Assemble the Tart:
3 to 4 mixed oranges (blood orange, cara cara, navel)
Slice off the top and bottom of the oranges. Carefully trim away the skin and pith all the way around. Using a serrated knife, thinly slice the oranges crosswise so that you have about 20 wheels.
Pour the chilled lemon curd into the fully cooled tart shell. Arrange the orange wheels overlapping on top of the curd to cover the tart and serve immediately.
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