Uh huh. Because I said so! Vote again! Confused? Check my post below.
Showing posts with label Meyer Lemon. Show all posts
Showing posts with label Meyer Lemon. Show all posts
Friday, December 11, 2009
Wednesday, December 9, 2009
Vote for Me!
Please! I never enter (and therefore never win) anything! And it's not that hard to do. (Well, it kind of is...mostly because it takes 2 - 3 minutes to do vs. the 30 seconds I've generally spent voting for bloggers in other contests.)
The Dirt: I've entered Bon Appétit's Blog Envy Bake Off. Since I only found out about it 3 days ago and voting ends on Sunday, I had to go with a holiday recipe already posted on my blog, the Meyer Lemon Curd Tart pictured below. (Trust me. It's exceptional.) Although it's not my original recipe it doesn't happen to matter for this particular contest. (I did provide credit to the book and author.) And I unfortunately don't have the time to bake, photograph, blog about, and submit my favorite holiday cookie recipe (that I could call my own) before the deadline this weekend. The deadline! You need to vote now!
Voting With Ease: Once you click on this link to the contest, click on "vote here" or "cast your vote" (you will have to register first). The next page will provide an opportunity to vote for cake recipes. Feel free to place a vote, but if you're strapped for time, skip it and scroll to the bottom and click "vote on the next batch." Do this 3 more times until you reach the pie/tart/pastry page where my lemon tart photo resides and then click on it. A green check mark will appear. WAIT! YOU'RE NOT DONE! Click on "vote on the next batch" at the bottom of the page and then, on the following page (miscellaneous) you will not be finished until you click, "Finished? Submit your survey." Do that and I will be forever grateful. I will be even more grateful if you tell your friends to do the same!
SO VOTE!
The Dirt: I've entered Bon Appétit's Blog Envy Bake Off. Since I only found out about it 3 days ago and voting ends on Sunday, I had to go with a holiday recipe already posted on my blog, the Meyer Lemon Curd Tart pictured below. (Trust me. It's exceptional.) Although it's not my original recipe it doesn't happen to matter for this particular contest. (I did provide credit to the book and author.) And I unfortunately don't have the time to bake, photograph, blog about, and submit my favorite holiday cookie recipe (that I could call my own) before the deadline this weekend. The deadline! You need to vote now!
Voting With Ease: Once you click on this link to the contest, click on "vote here" or "cast your vote" (you will have to register first). The next page will provide an opportunity to vote for cake recipes. Feel free to place a vote, but if you're strapped for time, skip it and scroll to the bottom and click "vote on the next batch." Do this 3 more times until you reach the pie/tart/pastry page where my lemon tart photo resides and then click on it. A green check mark will appear. WAIT! YOU'RE NOT DONE! Click on "vote on the next batch" at the bottom of the page and then, on the following page (miscellaneous) you will not be finished until you click, "Finished? Submit your survey." Do that and I will be forever grateful. I will be even more grateful if you tell your friends to do the same!
SO VOTE!
Thursday, December 3, 2009
Lemony Fresh
If you are looking for a refreshing dessert recipe to make over the holiday season, look no further than this Meyer Lemon Tart recipe. Not every dessert made from November - January has to be a gingerbready-appley-cinnamony confection.
Meyer lemons, a slightly sweet, thin-skinned citrus that taste like a cross between a lemon and a tangerine, are in season from November to March. Check them out! Try them in drinks or in sweet or savory recipes.
I love lemon tarts and this recipe from The Sweet Life doesn't disappoint. It's like a little taste of the Mediterranean in the middle of the winter. I might have accidentally made the wrong dough, and might have had to start all over again with the correct recipe, but that just means that I'll have some tart crust dough waiting for me in the freezer for the next time I need to make a last minute tart. Because that happens all the time.
Meyer Lemon Curd Tart
(from The Sweet Life by Kate Zuckerman)
One 8-inch prepared sweet tart shell (see recipe below)*
6 egg yolks
1 whole egg
1/2 cup plus 1/4 cup sugar
1/2 cup strained Meyer Lemon juice (3 to 4 lemons)
Zest of 1 Meyer Lemon
Pinch of salt
2 tablespoons (4 ounces) unsalted butter, at room temperature
Make the Lemon Curd
1. In the top bowl of a double boiler (or bain-marie), whisk together the egg yolks, whole egg, and sugar. Add the lemon juice, lemon zest, and salt. Whisk briskly until the mixture has thickened, doubled in volume and holds the lines of a whisk, 5 to 10 minutes.
2. Remove the curd from the heat and pass through a fine mesh strained into ta bowl. Discard the zest. Place the bowl in an ice bath and let cool until just warm to the touch. Thoroughly whisk in the butter. At this point you can chill or bake the lemon curd.
Bake the Lemon Tart
1. Preheat the oven the 325˚F. Pour the lemon curd into the prepared tart shell*. Place the tart on a cookie sheet and bake until the custard sets, 10 - 15 minutes. Test by gently tapping the tart ring. If the center does not jiggle, the tart is set. If the lemon curd has been refrigerated, the tart will need a few extra minutes to set.
Sweet Tart Shell*
Recipe makes 2 (8 to 9-inch) blind baked tart shells
16 tablespoons (8 ounces) unsalted butter, at room temperature
1 1/3 cups powdered sugar
Zest of 1 lemon or tangerine (optional)
2 egg yolks, at room temperature
2 cups plus 2 tablespoons flour
1/4 teaspoon salt
Make the Sweet Tart Shell
1. Place the butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the powdered sugar and lemon zest (if using) and beat on medium-high speed until the mixture becomes fluffy and almost white in color, about 6 - 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg yolks one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 -2 minutes.
2. In a small bowl whisk together the dry ingredients and add them all at once to the butter mixture. Use a rubber spatula and fold the dry mixture into the butter mixture with a few turns before turning on the mixer. Mix the dough at slow speed until thoroughly combined, 1 - 2 minutes. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix on slow speed for another 30 seconds.
3. Separate the dough into two mounds. Wrap each mound in plastic wrap and press down to form 2 (1-inch) disks. Transfer the dough to the refrigerator and chill for 2 hours or overnight.
4. On a cool dry counter surface, roll one mound of dough into a 1/8-inch thick circle. Line the tart pan with the dough and freeze the tart shell for 1/2 hour. Reserve the remaining dough for another use. (The dough, well wrapped, can be frozen for up to one month.)
5. Preheat the oven to 350˚F. Remove the shell from the freezer, line it with parchment paper, aluminum foil and fill it with the pie weights or dried beans. Transfer the shell to the oven and bake for 30 minutes. Remove from the oven and let sit for 10 minutes. Take out the liner and weights and place the shell back in the oven. Bake until golden brown, 10 - 15 minutes. Remove from the oven and set aside.
Meyer lemons, a slightly sweet, thin-skinned citrus that taste like a cross between a lemon and a tangerine, are in season from November to March. Check them out! Try them in drinks or in sweet or savory recipes.
I love lemon tarts and this recipe from The Sweet Life doesn't disappoint. It's like a little taste of the Mediterranean in the middle of the winter. I might have accidentally made the wrong dough, and might have had to start all over again with the correct recipe, but that just means that I'll have some tart crust dough waiting for me in the freezer for the next time I need to make a last minute tart. Because that happens all the time.
Meyer Lemon Curd Tart
(from The Sweet Life by Kate Zuckerman)
One 8-inch prepared sweet tart shell (see recipe below)*
6 egg yolks
1 whole egg
1/2 cup plus 1/4 cup sugar
1/2 cup strained Meyer Lemon juice (3 to 4 lemons)
Zest of 1 Meyer Lemon
Pinch of salt
2 tablespoons (4 ounces) unsalted butter, at room temperature
Make the Lemon Curd
1. In the top bowl of a double boiler (or bain-marie), whisk together the egg yolks, whole egg, and sugar. Add the lemon juice, lemon zest, and salt. Whisk briskly until the mixture has thickened, doubled in volume and holds the lines of a whisk, 5 to 10 minutes.
2. Remove the curd from the heat and pass through a fine mesh strained into ta bowl. Discard the zest. Place the bowl in an ice bath and let cool until just warm to the touch. Thoroughly whisk in the butter. At this point you can chill or bake the lemon curd.
Bake the Lemon Tart
1. Preheat the oven the 325˚F. Pour the lemon curd into the prepared tart shell*. Place the tart on a cookie sheet and bake until the custard sets, 10 - 15 minutes. Test by gently tapping the tart ring. If the center does not jiggle, the tart is set. If the lemon curd has been refrigerated, the tart will need a few extra minutes to set.
Sweet Tart Shell*
Recipe makes 2 (8 to 9-inch) blind baked tart shells
16 tablespoons (8 ounces) unsalted butter, at room temperature
1 1/3 cups powdered sugar
Zest of 1 lemon or tangerine (optional)
2 egg yolks, at room temperature
2 cups plus 2 tablespoons flour
1/4 teaspoon salt
Make the Sweet Tart Shell
1. Place the butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the powdered sugar and lemon zest (if using) and beat on medium-high speed until the mixture becomes fluffy and almost white in color, about 6 - 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg yolks one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 -2 minutes.
2. In a small bowl whisk together the dry ingredients and add them all at once to the butter mixture. Use a rubber spatula and fold the dry mixture into the butter mixture with a few turns before turning on the mixer. Mix the dough at slow speed until thoroughly combined, 1 - 2 minutes. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix on slow speed for another 30 seconds.
3. Separate the dough into two mounds. Wrap each mound in plastic wrap and press down to form 2 (1-inch) disks. Transfer the dough to the refrigerator and chill for 2 hours or overnight.
4. On a cool dry counter surface, roll one mound of dough into a 1/8-inch thick circle. Line the tart pan with the dough and freeze the tart shell for 1/2 hour. Reserve the remaining dough for another use. (The dough, well wrapped, can be frozen for up to one month.)
5. Preheat the oven to 350˚F. Remove the shell from the freezer, line it with parchment paper, aluminum foil and fill it with the pie weights or dried beans. Transfer the shell to the oven and bake for 30 minutes. Remove from the oven and let sit for 10 minutes. Take out the liner and weights and place the shell back in the oven. Bake until golden brown, 10 - 15 minutes. Remove from the oven and set aside.
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