I found this lovely recipe, ‘Craving Meyer Lemons’ on Bea’s blog La Tartine Gourmande - Thank you, Bea! I halved it, and I used normal lemons, because I didn’t have any Meyer Lemons, nor did I know what a Meyer Lemon is until I looked it up on Wikipedia! Oooops! Also, I must admit I didn’t make candied lemon peel, because it was getting a little late last night. I’ve included the recipe below, though, if anyone wants to make it.
The recipe below is Bea’s original recipe . The cooking and preparation times are my own. For some reason, it took ages for the lemon cream to set. Sorry about the presentation. That is something I am working on! I assure you, the tart tastes better than it looks, and it’s the taste that really matters in the end, doesn’t it?
PREPARATION TIME: PASTRY: 25 min preparing + 2 hrs minimum chilling. LEMON CREAM: 5 min
COOKING TIME: PASTRY: 30 min; LEMON CREAM: 45 min
SERVES: 6 – 8
For the Sweet Crust:
- 8 3/4 oz all-purpose flour
- 1 egg
- 1 pinch of salt
- 1 oz almond flour
- 5 1/3 oz butter, soft
- 3 oz confectioner’s sugar
For the Meyer Lemon Cream:
- 5 Meyer lemons, zest and juice (or normal lemons)
- 4 eggs
- 8 oz fine sugar
- 8 3/4 oz butter, at room temperature
For the Candied Lemon Peels:
- 2 Meyer lemons for the peels
- Sift the flour on a working area. Add the salt in the middle.
- Add the soft butter and make a crumble with the dough, using the tips of your fingers.
- Make a hole in the middle and add the confectioner’s sugar and almond flour. Then add the egg, working the dough with the tips of your fingers still. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible.
- Roll your dough and place it in greased molds. Make little holes with a fork. Cover with pieces of parchment paper covered with weights, such as rice. Cook in the preheated oven at 350 F for about 20 mns.
- Remove the paper and continue to cook for about 5 to 6 mns.
- Remove from the oven and let cool on a cooling rack.
- Place the sugar in a large bowl.
- Grate finely the zest of the lemons and add them to the sugar. Mix with the tip of your fingers.
- Add the eggs and lemon juice (about 6 oz or 3/4 cup) and whisk well.
- Place the bowl over a pot of simmering water without touching, in order to thicken the cream. It is ready when it coats a wooden spoon.
- Remove from the heat and let cool a little before adding the pieces of soft butter. Mix well by hand first until the butter is melted, then with a hand mixer to lighten the cream. It can take a few mns.
CANDIED LEMON PEELS
- Boil the lemon sticks in water for 3 mns, and repeat 3 times (change the water each time). Make a syrup with the same amount of water and sugar mixed together. Bring to a gentle boil and then add the lemon peels. Cook for about 10 to 15 mns, on medium to low heat. Keep an eye on it to prevent burning as there is little liquid.
- Once the crusts are cold, fill them with lemon cream. Level it and add the candied peels on top. Let cool a little before serving.
The lemon cream was very nice, and the tart tasted even better in the morning. Also, it was very easy to make. I halved it, and it worked well for the cream, but there was loads of dough left. That was not a problem though, because we made some biscuits from it! I added a bit of milk chocolate that I had lying around the kitchen, and voila! The little biscuits were tasty, especially when dunked in coffee the next morning!
However, I thought the pastry from Jo Gilks’ Chocolate Pecan Pie was slightly better. It was lighter in a way, and tastier. Also, I couldn’t taste the almonds in the pastry, so next time I would try and add a little more ground almonds.
What I would do differently next time
Use the pastry from Jo Gilks’ Chocolate Pecan Pie recipe, and also add a little more ground almonds. Also, I would put in a little less sugar.