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Meyer Lemon Tart12 tarts Justin Young (IG: @chef__justin_young) / Chef, Burbank Holiday Inn, Burbank, CA; Photo by Chef Hugo Miranda |
| • | 150g The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 266g sugar |
| • | 50g water |
| • | 133g eggs |
| • | 60g yolks |
| • | Zest of 1 lemon |
| • | 20g corn starch |
| • | 3 gelatin sheets |
| Method: | |
| 1. | Set 2 tbsp. of sugar aside. |
| 2. | Combine the sugar and Meyer Lemon Concentrate into a pot to make lemon mixture. |
| 3. | Combine eggs, yolks, and reserved sugar together along with the zest of a lemon. |
| 4. | Make sure the lemon mixture is on medium low heat. Dissolve sugar to a kind of lemon simple syrup. |
| 5. | Once the syrup is ready, temper the eggs with the lemon sugar syrup mixture by continuously stirring the lemon mixture. |
| 6. | Keep stirring. Depending on how you have your flame set, this can happen really fast. Keep stirring until the mixture thickens and can hold its shape on the back of a spoon or it is at 175°F. |
| 7. | Bloom your gelatin in an ice bath and add the butter. At this point, you can remove the curd from the heat and stir in these last two ingredients. |
| 8. | Transfer curd to a cool container and place in an ice bath to set. Blend the curd before working with or serving to assure a nice creamy smooth texture and to have a nice shine to it. |