Now that we have our tasty tart shells, we should fill them. How about lemon? I'm such a fan of lemon just about anything, I once as a kid didn't want a birthday cake, I wanted lemon meringue pie. Something about this recipe sets it apart from the rest (which I still love) - the balance of sweet to tart I think is perfect, the cream helps carry the flavour and shaves just an edge off the lemon. I also like the fact that it's a custard rather than cornstarch based - there's no interference in the flavour or texture in the final product.
Of course you can give these tarts a meringue or leave them naked - personally, I would use an Italian meringue (hot syrup into egg whites) - it is more stable as it has been cooked during the whipping, has more of a marshmallow texture, and if you have a torch, you can play with it as a plate garnish - smear it on the plate, torch it, put the tart down - voila - mixed up lemon pie! Another favorite option is to brulee the tart and leave the meringue right out - just don't burn the tart shell in the process.
Of course you can give these tarts a meringue or leave them naked - personally, I would use an Italian meringue (hot syrup into egg whites) - it is more stable as it has been cooked during the whipping, has more of a marshmallow texture, and if you have a torch, you can play with it as a plate garnish - smear it on the plate, torch it, put the tart down - voila - mixed up lemon pie! Another favorite option is to brulee the tart and leave the meringue right out - just don't burn the tart shell in the process.
A note on custards of all sorts - anglais, ice cream bases, creme brulee bases - if you let them rest in the fridge overnight then stir them up before using, you get a better, more consistent product - the water content has a tendency to slightly settle, so a quick stir re-emulsifies the mix, and the overnight rest before lets the flavours develop. This recipe should do two deep dish pies or multiple tarts - I couldn't make it smaller without splitting eggs and that would alter a recipe that needs no changes.
You will need:
5 whole eggs (large - not extra large)
10 egg yolks
350g / 12.3oz sugar
350g / 12.3oz cream
250g / 8.8oz fresh lemon juice, strained
Method:
- crack all the eggs and yolks together and whisk up
- measure out the sugar and whisk into the eggs
- whisk in the cream
- whisk in the lemon juice
- strain to take out any of the chords of the eggs
- wrap with the plastic right on the surface of the custard and let rest in the fridge overnight
- set your oven from 250F-300F / 121C-149C - lower temp, longer time, better custard
- give the mix a quick stir and fill the tart shells
- place in the oven and cook about 20 minutes or more depending on the depth of the custard - jiggle the tray - the surface should be firm and set
- remove from the oven and let cool before serving
You will need:
5 whole eggs (large - not extra large)
10 egg yolks
350g / 12.3oz sugar
350g / 12.3oz cream
250g / 8.8oz fresh lemon juice, strained
Method:
- crack all the eggs and yolks together and whisk up
- measure out the sugar and whisk into the eggs
- whisk in the cream
- whisk in the lemon juice
- strain to take out any of the chords of the eggs
- wrap with the plastic right on the surface of the custard and let rest in the fridge overnight
- set your oven from 250F-300F / 121C-149C - lower temp, longer time, better custard
- give the mix a quick stir and fill the tart shells
- place in the oven and cook about 20 minutes or more depending on the depth of the custard - jiggle the tray - the surface should be firm and set
- remove from the oven and let cool before serving
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