Meyer lemons are a sweet citrus typically found in California. Said to be a cross between a tangerine and a lemon, the flavor is almost floral and aromatic. Using the jarred Meyer lemon is a real time saver for this delicious dessert!
For the Dough:
1 ½ cups all- purpose flour
¾ cup powered sugar
1 Tablespoon Bella Cucina Preserved Lemons, rinse, discard pulp, and chop
Pinch kosher salt
12 Tablespoons (1 ½ sticks) unsalted butter, cold cut into cubes
For the Filling:
2 cups Bella Cucina Meyer Lemon Spread
2 Tablespoons sugar
5 egg yolks
Preheat Oven to 375 degrees fahrenheit
To Prepare the Tart Dough:
In food processor or stand mixer, process flour, powder sugar, lemons, and salt until combine. Add the butter and process until the dough just comes together. Remove from the bowl and knead by hand until dough is smooth. Cover with plastic wrap until ready to bake. Keeps up to three days in the refrigerator and one month in the freezer.
Press the dough into a 9 in tart pan with removable bottom. Chill dough 15 minutes. Prick the base of the tart shell all over with a fork, line tart shell with parchment and weigh with pie weights or dried beans. Bake until golden brown, 10-12 minutes. Remove pie weights and parchment and allow shell to cool.
To Prepare the Filling:
Place a medium saucpan, filled half way with water over medium heat and bring to a simmer. Put the egg yolks into a medium metal bowl. Put the lemon cream in a small bowl along with the sugar and place over the simmering water. Continuously wisk the cream until hot through and the sugar is dissolved. Whisk the lemon cream, a third at a time, into the yolks. Place the mixture into a clean saucepan over low heat, stirring constantly, until very thick. Remove from heat and strain. Imeadiatly pour into the cooled shells and allow to set up at room temperature.
Buon appetito! copyright 2012 Alisa Bar