This tart is a combination of two recipes. The crust is a cookie based crust which paired nicely with the Lemon Bars Filling from Thomas Keller’s book: Ad Hoc at Home. It is a beautiful book with down to earth, make at home recipes. I can see that I will be using it a lot!
This was absolutely delicious. Everyone went back for seconds, as I cut small pieces. We had eaten quite a nice dinner at my daughter’s and everyone was stuffed. It didn’t seem to matter as the tart was too good to leave at just one piece! If you like lemon pie, this recipe is for you!
Crust:
1/2 Cup Sugar
1/2 Cup Butter
1/2 Cup Powdered Sugar
1/2 Cup Vegetable Oil
1 Egg
1/4 tsp. Almond Extract
1/2 tsp. Baking soda
1/2 tsp. Cream of tarter
2 Cups All purpose Flour
In a food processor, pulse sugar, powdered sugar and butter til creamy. Add remaining ingredients and mix until a smooth dough is formed. Chill 15 minutes, wrapped in plastic wrap. After dough has rested and is firm, I rolled my dough out slightly and then pressed the dough into my tart pan. Poke holes in dough at different intervals. Bake in a 350 degree oven for about 8-10 minutes. Turn pan and bake another 8-10 minutes, or until the dough is lightly browned. I flattened the dough down with a small spatula, making it ready for the filling. (The dough does puff a little bit.) Cool crust completely.
Lemon Filling:
1 Cup Fresh Lemon Juice
6 Large Eggs
6 Large Egg Yolks
1 1/4 Cups Granulated Sugar
9 Tbsp. Unsalted butter, cut into small chunks, at room temperature
Combine the lemon juice, eggs, yolks, and sugar in the top of a double boiler or in a large bowl set over a saucepan of simmering water and whisk for about 5 minutes, or until the mixture thickens and holds the shape when the whisk is lifted. Remove from heat and whisk in the butter bit by bit. Strain the curd through a fine mesh strainer into the crust. Shake the pan gently to distribute the filling evenly. Cut a piece of parchment paper the size of the pan, spray it with nonstick spray, and lay it over the lemon filling. Cover the pan with plastic wrap and freeze for at least several hours, until frozen solid. (I froze my tart for about 2 hours, took it out for transport to my daughters. I piped the meringue (recipe follows) over the lemon curd. Used a torch to lightly toast the meringue, and put it back in the freezer until serving time.
Meringue:
1 1/4 Cups Plus 2 Tablespoons Plus 1 teaspoon Granulated Sugar
1/4 Cup plus 1 Tablespoons Water
3 Large Egg Whites, at room temperature
Pinch of Salt
Combine 1 1/4 cups of the sugar and water in a medium saucepan and heat over medium heat to 220 degrees F., stirring at first to dissolve the sugar. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they begin to look foamy, then gradually add the remaining 2 tablespoons plus 1 teaspoon sugar. Increase the speed to medium-high and whip until whites form soft peaks. With the mixer running, slowly add the sugar syrup, pouring it down the side of the bowl to avoid the whisk. Continue whipping until stiff peaks form and the bowl is cool.
Makes about 3 1/2 Cups.
