Meyer Lemon and Strawberry Tart
Serves 6 to 8
Meyer Lemon Curd
8 eggs
2 cups sugar
12 ounces lemon juice
1 pound, 5 ounces butter, cubWisk together eggs, sugar and juice. Place over double boiler, over medium heat. (Do not allow water to boil). Whisk until thickened and ribbons form. Remove from heat. Whisk in butter until incorporated. Chill.
Microwave Lemon Curd
I have made the British teatime favorite, lemon curd, in the microwave for years. The trick is to follow the directions. Do not skip stirring at one-minute intervals, and you must use fresh juice and real butter. In the unlikely possibility that you don't use it all immediately, it will keep for weeks in the refrigerator. Makes about 2...
Tart Dough
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
2 ounces cold butter, cubed
1 egg
1 tablespoon ice cold water
1 pint strawberries
Put flour, sugar, baking powder, salt and butter in food processor. Pulse dry ingredients until resembles texture of corn meal. Whisk egg and water together. Slowly pulse in egg mixture to dry ingredients until it forms a ball.
Wrap dough ball in plastic and chill for at least 30 minutes.
Dust work surface with flour. Roll out chilled dough to 1/8-inch thick. Mold dough to your tart dish. Chill for additional 30 minutes. Prick dough with fork. Fill tart dish with parchment and pie weights. Bake at 350 for 10 minutes. Remove weights and parchment and bake for an additional 10-15 minutes until no longer tacky.Allow to cool. Add lemon curd. Top with fresh strawberries. Serve with a scoop of Louisiana strawberry sorbet. (see recipe below)
Louisiana Strawberry Sorbet Makes 2 cups
2 cups strained pureed strawberrie1 cup extra thick simple syrup (1 part sugar to 1/4 part water)
Process strawberry mixture in ice cream maker, according to manufacturer's instructions.
1/4 teaspoon baking powder
1/8 teaspoon salt
2 ounces cold butter, cubed
1 egg
1 tablespoon ice cold water
1 pint strawberries
Put flour, sugar, baking powder, salt and butter in food processor. Pulse dry ingredients until resembles texture of corn meal. Whisk egg and water together. Slowly pulse in egg mixture to dry ingredients until it forms a ball.
Wrap dough ball in plastic and chill for at least 30 minutes.
Dust work surface with flour. Roll out chilled dough to 1/8-inch thick. Mold dough to your tart dish. Chill for additional 30 minutes. Prick dough with fork. Fill tart dish with parchment and pie weights. Bake at 350 for 10 minutes. Remove weights and parchment and bake for an additional 10-15 minutes until no longer tacky.Allow to cool. Add lemon curd. Top with fresh strawberries. Serve with a scoop of Louisiana strawberry sorbet. (see recipe below)
Louisiana Strawberry Sorbet Makes 2 cups
2 cups strained pureed strawberrie1 cup extra thick simple syrup (1 part sugar to 1/4 part water)
Process strawberry mixture in ice cream maker, according to manufacturer's instructions.
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