We're back today with a 'Best of Recipes' post that we seriously are craving and must make again soon from one of our favourite cookbook's we posted about a few years back by Heather Cameron from the Missing Goat Farm. Lemon pie has to be one of our favourite desserts, and this Meyer Lemon Curd + Tart Recipe is to die for. Check out our post below.
MEYER LEMON CURD
Makes about 4 jars
1 1⁄2 cups (300 g) granulated sugar
1 1⁄2 cups (360 ml) fresh Meyer lemon juice (available winter to spring)
1 1⁄2 cups (375 g) unsalted butter, cubed
1⁄4 teaspoon salt
1 Place the eggs, sugar, and lemon juice in a double boiler. If you don't have a double boiler use a large bowl on top of a large saucepan and hold the pan in place with an oven mitt on. Whisk until smooth and continue whisking for about 5–7 minutes, until the mixture thickens. Remove from the heat and stir in the cubed butter and salt. Stir until it melts. Voila!
2 At this point you can grab a spoon and enjoy, or ladle into jars to keep in the fridge for a few weeks. You can also let cool completely in the fridge and then use it in a pie or tart (opposite).
Now that you are in love with the previous recipe for Lemon Curd, you will make these tarts and then send me a note saying I am wicked as you have just eaten three of them—it’s OK … I did too!
Makes 4 tarts
1 jar (1 pint) Meyer Lemon Curd (see opposite) for filling
For the meringue:
4 egg whites (general rule of thumb for meringue is 1 egg white to 1⁄4 cup (50 g) sugar)
1 cup (200 g) superfine (caster) sugar
1 teaspoon vanilla extract (see page 129)
For the crumb crust:
1 1⁄4 cups (125 g) graham cracker (digestive biscuit) crumbs
1⁄4 cup (50 g) granulated sugar
1⁄4 cup (60 g) butter, melted
1 Preheat the oven to 350°F/180°C/Gas 4.
2 Beat the egg whites in a stand mixer or with a hand-held electric whisk until they begin to firm up. Slowly start to add the sugar. You may need to stop and scrape down the sides. Keep beating for about 15 minutes until the egg whites are firm and can stand up on their own and the sugar has dissolved completely. Fold in the vanilla extract.
3 Mix the crumb crust ingredients together in a bowl. Press the mixture firmly into individual, lined muffin pans or a pie plate—I used parchment (greaseproof) paper, because if you haven't noticed yet, I use it a lot.
4 Bake the crust in the preheated oven for about 10 minutes. Let the shells cool completely and then spoon in your lemon curd filling.
5 Pile the meringue high as you can on top of the lemon curd—simply because it's fun and looks very cool.
6 Bake the tarts in the oven for another 10 minutes, but keep your eye on them, so the meringue doesn't over-brown. Let cool and then devour.
Farm Fresh Recipes
by Heather CameronPhoto credit: Photography by Heather Cameron, Kim Christie, and Janis Nicolay