Yield: 8 slices, one 11″ tart
Ingredients
Lemon Cream
- 1/3 ounce (10g) lemon balm leaves
- 1 cups (240 ml) heavy cream
- 2 teaspoons (10g) granulated sugar
Tart and Filling
- 5.4 ounces (152 g) granulated sugar
- 2.5 ounces (75 g) light brown sugar
- 3.3 ounces (95 g) unsalted butter, at room temperature
- 1 egg
- 8 whole eggs
- 3 egg yolks (54 ml)
- 4.3 ounces (123 g) bread flour
- 2 2/3 tablespoons (22 g) cornstarch
- Finely grated zest of 2 Meyer lemons
- 400 ml Meyer lemon juice
Instructions
- Chop the lemon balm leaves finely. Combine in a saucepan with the cream and sugar and bring to a boil while stirring. Cool the mixture to room temperature and then refrigerate, covered, overnight.
- Combine the butter, brown sugar and a beaten egg in a mixing bowl. Mix at low speed, using the dough hook attachment until just combined. Add the flour and continue to mix until the dough is smooth. Do not mix longer than necessary. Refrigerate until firm enough to work with.
- Roll out the dough to 1/8 inch. Using a fork prick the dough in the bottom of the pan. Blind bake at 375° (190° C) for 12 minutes or until crust edges are golden brown. Remove weights return to oven for 5 minutes longer. Once crust is done lower oven temperature to 350° (175° C).
- While the crust is baking stir the cornstarch into the sugar. Mix in 8 eggs, egg yolks, lemon zest, and lemon juice, stirring until the ingredients are well combined. Do not whip or beat this mixture.
- Place the mixing bowl over a bain-marie (water bath) and heat, stirring constantly, until the filling thickens. Remove from heat right away.
- As soon as the tart shell comes out of the oven fill with filling. Bake for 15 minutes at 350° (175° C) or until the filling has thickened. Cool completely.
- Strain leaves from the cream. Whip the cream and decorate tart as desired.