Late winter and early spring is Meyer lemon time in wine country. One of our favorite uses of the citrus is this tart, although I admit it is a bit of a wine pairing challenge. Our Muscat Canelli does the trick (available in Tasting Room).
- 2 sticks butter
- ½ cup sugar
- 1 egg yolk
- ½ tablespoon water
- 2 cups flour
- 6 Meyer lemons
- 1 cup sugar
- 1 ¼ sticks butter
- 6 egg whites
- 6 eggs
- In mixer cream butter and sugar. Add in egg yolk and water. In a bowl combine flour and salt, and slowly add to butter mix until blended. Divide in two and chill for 1 hour.
- Butter 10-inch tart pan. Press dough into pan, trimming edges. Pierce dough with fork and freeze for half hour.
- Grate lemons for zest. Extract 1 cup of lemon juice. In pan combine juice and zest with remaining sugar, butter, and salt. Heat until sugar is dissolved and butter is melted.
- Combine eggs and yolks in a mixer. Add lemon mixture and whisk over low heat until it thickens (do not bring to boil). Remove from heat and strain. Add sugar if desired. Cover with plastic wrap and cool.
- Heat oven to 375 degrees. Remove shell from freezer and bake 20 – 25 minutes (lightly browned). Add lemon curd and smooth top. Bake for 30 minutes, covering edges if the start to burn. Cool to room temperature.
Serve and enjoy.