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Ultimate Lemon Tart Recipe

Last week we spoke about the Flavour Forecasts for 2012. This is one of the delicious recipes created under the trend: Quest for the Ultimate. These individual Meyer lemon tartlets contain four layers of lemon flavour, from the lemon thyme crust to the lemon meringue kiss. The crust and lemon curd can be made a day ahead. Ingredients: Tart Crust:

  • 250g flour
  • 100g granulated sugar
  • 1 Tbs fresh lemon thyme leaves
  • 1 tsp grated Meyer lemon peel
  • 170g cold butter, cut into pieces
  • 1 egg yolk
  • 1 to 2 Tbs cold Limoncello liqueur
Meyer Lemon Curd:
  • 9 egg yolks
  • 160ml  fresh Meyer lemon juice
  • 60ml Limoncello liqueur
  • 200g granulated sugar
  • 170g cold butter, cut into pieces
Limoncello Blackberries:
  • 275 g blackberries
  • 2 Tbs confectioners’ sugar
  • 2 Tbs Limoncello liqueur
  • 1 tsp fresh lemon thyme leaves
  • 1 tsp grated Meyer lemon peel
Lemon Meringue Kisses:
  • 3 egg whites
  • 65 g granulated sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp pure lemon extract
Method: 1. For the Tart Crust, place flour, granulated sugar, lemon thyme and lemon peel in food processor and cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk; process until dough begins to form a ball. If needed, add 1 to 2 tablespoons cold Limoncello liqueur. Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate for at least 1 hour. 2. Cut each disk into 12 equal pieces. Roll each piece on lightly floured surface to 0.3cm thickness. Press into tartlet pans with 5cm diameter cups. Trim excess dough from top. Form a total of 24 tart shells. Freeze 30 minutes. 3. Place tartlet pans on a large baking sheet. Bake in preheated 180°C oven for 17 to 20 minutes or until lightly browned. Cool tart shells in pans on wire rack. Using a toothpick, carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on baking sheet. Cover with plastic wrap. Store at room temperature.) 4. For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set. 5. For the Blackberries, mix all ingredients in medium bowl until well blended. Refrigerate until ready to serve. Spoon about 2 tablespoons lemon curd into each tart shell. Set aside. 6. For the Lemon Meringue Kisses, beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar in small bowl. Gradually add sugar mixture and lemon extract to egg whites, beating until stiff peaks form. Spoon about 1 tablespoon meringue in the center of each tartlet, lifting spoon so that meringue forms a peak. Place tartlets on large baking sheets. 7. Broil 7 to 15 cm (3 to 6 inches) from heat for 30 seconds to 1 minute or until the meringue is lightly browned. (Watch to ensure that meringue does not burn.) Refrigerate tartlets at least 30 minutes before serving. To serve, top each tartlet with Limoncello Blackberries. Serves 24. Test Kitchen Tips:
  • If Meyer lemons are unavailable, use grated lemon peel in the tart crust and the blackberry mixture. Use 7 tablespoons lemon juice and 3 1/2 tablespoons orange juice in the lemon curd.
  • If fresh lemon thyme is unavailable, substitute 1 teaspoon regular thyme in the crust and 1/4 teaspoon in the blackberry mixture.
For more delicious recipes based around the 2012 Flavour Forecast, visist flavourforecast.com