>> Meyer lemon tart #cake >> #healthy >> #cooking
Meyer lemon tart #cake >> #healthy >> #cooking
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >>
You will need:
Shortbread
- 3/4 cup unsalted butter, at room temperature, cut into 1-inch pieces
- 2/3 cup caster sugar
- 1 and 3/4 cup all-purpose flour, with a spoon and leveled
- 2 tablespoons cornstarch
- 1 and 1/4 teaspoons of kosher salt
Filling
- 3 big eggs
- 2 large egg yolks
- 3/4 cup sugar
- 3 tablespoons of honey
- 1 tablespoon finely grated Meyer lemon zest
- 2/3 cup fresh Meyer lemon juice (3 coarse)
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
How to do:
- Preheat the oven to 325 degrees F. Grease a 9-inch hinged pan with nonstick spray or butter.
- Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
- Whisk together 1 and 3/4 cup flour, 2 tablespoons cornstarch and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (keep the bowl) and mix until the mixture looks like small pebbles. Do not overdo it, but make sure the flour is incorporated.
- Empty the mixture into the prepared dish. Grease your hands well and squeeze the crust into the pan about 1½ inches from the sides. If you encounter a particularly sticky part, sprinkle it with flour and pat it. A glass or a measuring cup can be useful for squeezing the crust in the corners.
- (At this point, you can cover the crust and refrigerate for 24 hours.I mean, if you are a planner.Not me.)
- Bake at 325 ° C for about 24 minutes or until the edges begin to brown and the center is firm to the touch. When the crust is cooked, lower the oven to 300 ° F.
- While the crust is cooking, prepare the filling: In a large bowl or stand mixer, whisk together 3 eggs and 2 yolks. Stir in sugar, honey, lemon juice and lemon peel while whisking.
- In the same bowl that you have combined the flour for the crust, add 1/4 cup of flour, 2 teaspoons of cornstarch and 1/4 teaspoon of salt. Add to the egg mixture. Whip well. If there are pieces of flour, there will be pieces of flour in your pie, so try to get them all out.
- Pour the filling into the hot crust. Transfer it carefully into the oven at 300 degrees (the filling is quite liquid). Bake for 30 minutes or more, until the center is no longer wavy.
- Let cool on rack. Cover and cool for more than 3 hours. (I also think it tastes good room temperature)
- To serve, carefully slide a knife between the crust and the mold, all around the edge, then release the hinged mold.
- Have you successfully practiced the recipe above? if so, share it so that your friends or family can try it. Thank you. :)
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