I went grocery shopping at my neighbourhood NTUC supermarket. It was just a tiny store and to my surprise, I saw they had meyer lemons for sale. When in season, I know meyer lemons can be found at larger supermarkets and mostly at Cold Storage or Jasons but never expected to find any so close to my home.
Of course I promptly grabbed a few bags.
The cashier at the check-out counter said:” This is expensive! Is it nice?”. I smiled and said yes.
To start off, I attempt a recipe from the French pastry chef Pierre Herme.
Meyer Lemon Tart (spotted from Gourmet Baking)
Pâte Sucrée (yields 3 x 10 1/2 inches or 4 x 8 inches crust)
- 300 grams unsalted butter, softened but cool
- 190 grams icing sugar
- 60 grams almond meal
- seeds from 1 vanilla bean
- 2 eggs, room temperature
- 500 grams all-purpose flour
- 1 tsp salt
- In a mixing bowl, beat butter with icing sugar until smooth and creamy.
- Add in seeds from vanilla bean and beat for a minute.
- Add in eggs, one at at time, making sure each is incorporated well.
- Sift flour with salt and almond meal.
- Turn mixer on low and add in dry ingredients gradually. Once all is poured in, let the mixer run for 10 seconds then stop. Scrape down sides of the bowl.
- Divide dough into desired portion. Roll into a ball and wrap with cling wrap. Press into a disc shape. Place in refrigerator overnight.
- When ready to make, remove the portion you require from the fridge. On a well floured board, roll out the dough to desired shape. I made mini tarts using the metallic moulds used for making egg tarts. I rolled out the dough and used a cup to cut the dough into circles before pressing the dough lightly into the tart moulds.
- Place parchment paper over the dough and fill with baking beads. Bake at 350 F for 10 minutes, remove the paper and beads carefully, then bake tart shells for another 5-8 minutes until golden brown.
- Let cool completely before filling.
Meyer Lemon Cream
- 4 eggs
- 240 grams castor sugar
- 160 grams Meyer lemon juice
- zest from 5 Meyer lemons
- 300 grams unsalted butter, cubed
- Prepare a double boiler using a small pot of simmering water and a metallic bowl, making sure the base of the bowl will not touch the water. Take note the water level should be enough to boil for at least 25 minutes on medium heat.
- Place sugar and lemon zest in the bowl. Rub the zest into the sugar until sugar is dampened and the most amazing lemony scent permeates the air.
- Add eggs and lemon juice into the sugar and lemon zest mixture. Place over the pot of simmering water and start your whisking work out.
- Whisk continuously until the temperature reaches 85-86 C. This should take around 15 minutes.
- Once it reaches the temperature, pour the mixture into a blender. Monitor the temperature. When it reaches 60 C, start the blender and add in butter, 5 pieces at at time. After all the butter is added, pulse for a few rounds to make sure everything is well blended.
- Spoon the beautiful lemon cream into the tart shells and refrigerate.
I feel the name of the cream should be “Beautifully Smooth and Delicious Lemon Cream”. You got to make it to understand why. The smell and the taste is indescribable by words, but I’ll try. A bite of this tart and you will experience a burst of tangy, lemony smooth creamy richness that improves your mood immediately. The smell of this cream should be sold as a perfume. 🙂