Meyer Lemon Curd Tart
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
- 1 pint blueberries
- 2 tablespoons sugar
- 2 tablespoons Meyer lemon juice
- Special equipment: 1 pound dried beans, 10-inch tart pan
- Preheat the oven to 425 degrees F.
- For the dough:
- Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage.
- Add half of the water and pulse the food processor 2 to 3 times.
- The dough should start to come together, add the remaining water if needed.
- Check the consistency of the dough by clenching a small handful in your fist.
- If the dough stays together it is the proper consistency.
- If not, pulse the dough with a little more water.
- When the dough has reached the proper consistency, dump it out on a clean work surface.
- Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips.
- Repeat this process 1 to 2 more times, dust with flour if needed.
- Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness.
- Lay the dough in the tart pan.
- Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough.
- Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge.
- Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan.
- This will help to keep the sides of the tart tall and straight as it cooks.
- Fill the tart shell with the dried beans and place in the preheated oven.
- Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more.
- Remove the tart shell from the oven and cool.
- The dough should be golden and crisp.
- Preheat the oven to 300 degrees F.
- In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency.
- Place in saucepan and bring to a medium heat.
- Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes.
- Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
- Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes.
- Let cool completely before cutting.
- To garnish: In a small bowl, mix together blueberries, sugar and lemon juice.
- Serve alongside tart slices.
cold butter, sugar, flour, egg yolk, salt, cold water, freshly squeezed meyer, lemons, sugar, eggs, salt, butter, blueberries, sugar, lemon juice, beans
Taken from www.foodnetwork.com/recipes/anne-burrell/meyer-lemon-curd-tart-recipe.html (may not work)