![]() ![]() Remove from the heat.įill the tart shell with warm lemon curd and allow to set at room temperature. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Bake for 15 minutes, then remove the parchment paper and pie weights and return the pastry to the oven for a further 15 minutes until golden brown. Add the eggs, 1 at a time, and then add the lemon juice and salt. Line each tart base with parchment paper or aluminium foil and fill with pie weights. ![]() In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Put the zest in a food processor fitted with a steel blade. With a light and tender pte sucre base, filled with perfectly balanced and bright Meyer lemon curd, and topped with piles of Italian meringue toasted to. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Meanwhile, preheat the oven to 350 degrees F.īutter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. ![]() Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. ![]()
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