Meyer Lemon Tart

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Fall Recipes Winter Recipes Spring Recipes Summer Recipes		Meyer Lemon Tart with Lavender Infused Whipped Cream
I absolutely love this tart. The sugar crust has a hint of almond and olive oil, and the Meyer lemon curd is amazingly silky. Meyer lemons are a little milder than regular lemons, but feel free to substitute, though you may need to increase the amount of sugar. Whipped cream infused with a hint of lavender makes a lovely side. The lemon tendrils on top of the cream are cut with a zester and tossed in sugar.

Ingredientsfor one 10” tart, serves 8	Process Beat the egg, sugar, and salt together until light and fluffy. Sift in the flour and almond meal, and using your hands, incorporate it to the egg mix. You will have something that resembles coarse sand. Work in the butter and the olive oil, as quickly as possible. Allow the dough to rest in the refrigerator for an hour before rolling it into a tart mold. To roll the dough without tearing it, roll it between two large sheets of parchment paper, then invert it in the tart pan. (If the dough gets sticky, put it back in the fridge for a few minutes.) Bake at 350 degrees until golden, about 25 minutes. Cool in the pan or on a rack. Grate enough zest from lemons to measure 1 ½ tablespoon, then squeeze 1 cup juice from lemons. Whisk together lemon zest and juice, sugar, in a medium saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved. In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place in a double boiler over medium heat. Whisk until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat and whisk in butter and oil until smooth. Assemble tart: Pour lemon curd into cooled shell and chill until set, at least 2 hours. Serve with Lavender-infused whipped cream Ingredients 1 cup heavy whipping cream 1 sprig lavender 1/3 cup powdered sugar Process Bring whipping cream and lavender sprig to a simmer in a small saucepan. Turn off heat, and allow to infuse for 5 minutes. Remove lavender, strain, and chill cream. Whip the cream with a balloon whip to soft peaks, add the sugar, and finish whipping. Serve chilled.
*Sugar crust* 1 egg 4 ounces sugar ½ tsp. salt 6 ounces flour + ¼ cup lightly toasted almond meal 3 ounces butter, cut into small pieces 3 tablespoons fruity olive oil *Lemon curd* 3 to 4 Meyer lemons 2/3 cup granulated sugar 2 whole large eggs plus 3 large yolks 1/2 stick unsalted butter, cut into 1/2-inch cubes 2 tablespoons fruity olive oil
Equipment
tart pan with removable bottom zester reamer rolling pin wax paper stand mixer or bowl and whisk double boiler (pot of simmering water atop of which you set your bowl)

Beat the egg, sugar, and salt together until light and fluffy.
Sift in the flour and almond meal, and using your hands, incorporate it to the egg mix. You will have something that resembles coarse sand.
Work in the butter and the olive oil, as quickly as possible.
Allow the dough to rest in the refrigerator for an hour before rolling it into a tart mold.
To roll the dough without tearing it, roll it between two large sheets of parchment paper, then invert it in the tart pan. (If the dough gets sticky, put it back in the fridge for a few minutes.)
Bake at 350 degrees until golden, about 25 minutes. Cool in the pan or on a rack.
Grate enough zest from lemons to measure 1 ½ tablespoon, then squeeze 1 cup juice from lemons.
Whisk together lemon zest and juice, sugar, in a medium saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved.
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended.
Return mixture to saucepan, and place in a double boiler over medium heat. Whisk until mixture thickens to a pudding-like consistency; do not allow it to boil.
Remove from heat and whisk in butter and oil until smooth.
Assemble tart: Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Serve with Lavender-infused whipped cream

Ingredients
1 cup heavy whipping cream
1 sprig lavender
1/3 cup powdered sugar

Process
- Bring whipping cream and lavender sprig to a simmer in a small saucepan.
- Turn off heat, and allow to infuse for 5 minutes.
- Remove lavender, strain, and chill cream.
- Whip the cream with a balloon whip to soft peaks, add the sugar, and finish whipping. Serve chilled.