Meyer Lemon Tart with Almond Cream
Meyer lemons are slightly sweeter than regular lemons. They are especially good at this time of year. For this recipe you need one prebaked 9 inch tart shell. You can use your favorite pie crust recipe, use my pate brisee recipe and cut the recipe in half, or buy a readymade pie crust and roll it out to fit the tart pan. I baked mine at 350 degrees for about 12 minutes. The crust should be crisp and crumbly but not too brown.
For the Lemon Curd Filling:
- 6 egg yolks, beaten
- 1 cup sugar
- ½ cup freshly squeezed Meyer lemon juice
- ½ C. butter, cut into small pieces
- 1 tablespoon grated lemon zest, plus more for garnish
Strain the egg yolks through a sieve into a medium saucepan over low heat. Stir in sugar and lemon juice, and cook and stir, for about 10 minutes, until the mixture thickens and coats the back of the wooden spoon. The mixture will thicken further when cooled. Do not allow the mixture to boil. Remove from heat and whisk mixture until slightly cooled. Stir in the butter, a piece at a time until fully incorporated. Add the zest. Allow the lemon curd to cool to room temperature. Pour it into the cooled, prepared tart shell.
For the Almond Cream:
- 1 C. whipping cream
- 1 T. sugar
- ½ t. almond extract
- Lemon zest for garnish
With an electric mixer, beat the cream, sugar, and extract on high until stiff peaks form, about four minutes. Spread the whipped cream over the lemon filling and top with lemon zest. Chill before serving for about 20 minutes or up to two hours.