donderdag 21 november 2013

Homemade: Sweet Lemon Tart (Kopie)

Lemons could quite possibly be one of my favorite things. I love the scent, the color, the possibilities. And when the weather warms up visions of lemonade, lemon ice, lemon tart and lemon pepper chicken dance in my head. So with all of this talk about healthy eating, I figured why not share with you a recipe that might lead you astray – at least for a bite or two!

Sweet Lemon Tart

Almond Crust
1 cup almond meal/flour
1 1/2 cups white flour
1/3 cup sugar
1 1/3 stick unsalted butter, cold and cut in pieces
1/2 tsp almond extract
2 1/2 tsp lemon zest
1/4 tsp salt
1 egg
2 tbsp water

In a large bowl, mix almond meal/flour, white flour and sugar together. Add in butter pieces and use your hands to combine – mixture should be crumbly at this point. Add in almond extract, salt, lemon zest and egg. If the dough feels dry, slowly add in water until dough forms a solid ball. Wrap in plastic wrap and refrigerate for 1 hour.

Take the dough out of the fridge and roll out into a 1/4´´ crust. Place in a greased tart or pie tin and bake at 375 degrees for 15-18 minutes. Remove and cool completely.

Lemon Curd
5 large egg yolks
1/2 cup sugar
1/2 cup lemon juice
2 tablespoons lemon zest
3/4 cup unsalted butter, cold + cut into small pieces
pinch of salt

Whisk the egg yolks and sugar together until fluffy in a heat-safe bowl. Put bowl over a simmering pot of water to create a double-boiler/warm water bath. Add in the lemon juice, zest, butter and salt – mix all ingredients together. Keep the heat on a medium-low simmer for approximately 45-60 minutes or until mixture is thick. If you have a candy thermometer, temperature should be around 160 degrees F (I don’t and I’ve never had a problem eyeballing thickness.) Occasionally whisk and scrap the sides of the bowl to combine all ingredients. Once curd has reached desired consistency remove from heat and cool in an ice bath.

Pour curd into the cooled crust and refrigerate until the curd has fully set – about 1 hour. Add a dollop of fresh whipped cream or serve as is.

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