Meyer Lemon Tart
made for Amazon in collaboration with Chef Karl Holl
Makes 2-10 inch Tarts

Crust INGREDIENTS:
1/2 pound unsalted butter
1/2 cups sugar
2 egg yolks
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
pinch of salt

Meyer Lemon Curd INGREDIENTS:
10 meyer lemons, zested and juiced
1 1/2 cups sugar
10 egg yolks
3 eggs
6 ounces unsalted butter, cubed
pinch of salt

Candied Lemon INGREDIENTS:
3 meyer lemons, thinly sliced (about 1/8”)
1 cup sugar

CRUST PROCESS:
Add butter and sugar into stand up mixer using paddle attachment, mix on medium until creamed together. Once combined, add egg yolks, milk, and vanilla, continue to mix until incorporated. Add salt, and slowly begin adding flour, 1/2 cup at a time until fully combined. Remove dough from the mixer and divide into two balls. Cover each ball with plastic wrap and refrigerate for 1 hour.

Grease 2 10” tart tins. On a floured surface roll out the dough. Take the rolled out dough and place over tart tin. Gently press it down into the tin. Trimming off the excess dough around the edges. Once lined, take a fork and gently poke crust, which will help prevent air bubbles when baking. Place dough lined tins into the refrigerator for 30 minutes.

Preheat the oven to 350 degrees. Remove tart tins from the refrigerator and place in the preheated oven. Bake for 20-25 minutes until golden. Remove from the oven and let chill. While the crust is baking, begin making lemon curd.

MEYER LEMON CURD PROCESS:
In a medium bowl whisk together lemon juice, zest, sugar, yolks and eggs until combined. Fill a wide pot with water, and place over medium-high heat until boiling. Set bowl over top, making sure that the bowl does not touch the boiling water. Continue to whisk until it begins to thicken. While whisking, begin adding all of the butter. Once the butter is melted, add a pinch of salt, whisk together and remove bowl from the heat. Allowing the curd to chill and thicken.

Divide the lemon curd between the 2 pre-baked tart shells. Place the filled tarts into the oven and bake for about 25 minutes until the lemon curd has puffed around the edges. Remove from the oven and let set for at least 4 hours before serving.

CANDIED LEMON SLICES:
Bring a small pot of water to a boil. Fill a medium size bowl with ice and water and set aside. Once the pot is up to a boil, add lemon slices for 5-10 seconds, remove with a slotted spoon and place in the ice bath. This helps to remove the bitterness of the lemons.

In a shallow wide pan, combine sugar and 1 cup of water over high heat. Stir until sugar has dissolved, turn down to low and add lemon slices. Let simmer for 1 hour. Pull lemon slices from the liquid and allow to cool.

Once the Meyer Lemon Tart is set, remove from the tart pan and garnish with candied lemons, slice and enjoy.