I participated in this year’s first annual THE GREAT FOOD BLOGGER COOKIE SWAP! My niece, Jamie saw it online and thought I might like to join in on the fun! I’m so glad she saw this, because it was so much fun, and I will […]
This is one of the easiest desserts to make! My husband Peter loves to have it with his coffee in the morning. San Francisco Bread Pudding Yield: 6 to 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes Ingredients 5 ounces of day old […]
I saw this recipe for a Meyer Lemon Tart in the Martha Stewart Magazine, it called for a lemon curd. And funny enough, I had just gotten an e-mail from my sister’s friend, Edie… who I have been bugging to get her lemon curd recipe ~ so it seemed meant to be. I took the pastry recipe out of the magazine and used Edie’s recipe for the filling! ~YUM! Is it bad to almost eat a whole Meyer Lemon Tart yourself?
Edie’s Lemon Curd
2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh Meyer lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Make lemon curd:
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours (Can be prepared 1 week ahead. Cover and keep refrigerated.)
For The Crust:
6 lemon wafers (I added this bit)
1 cup all-purpose flour
2 tablespoons sugar
¼ teaspoon finely grated Meyer lemon zest
1 stick cold unsalted butter, cut into pieces
1 tablespoon water
½ teaspoon pure vanilla extract
1. Preheat oven to 375 degrees. Make the crust: Place in a food processor, wafers, flour, sugar, ½ teaspoon salt, and the lemon zest process until combined. Cut the butter into dices and add to the processor, process until dough begins to hold together.
2. Add the water and vanilla, process until dough forms a ball.
3. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
4. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
5. Bake tart shell until golden, about 25 minutes. Let cool completely.
6. Pour filling into cooled tart shell. Bake until filling is brown and slightly puffed, and set about 30 minutes. Let cool completely.