Meyer Lemon Buttermilk Tart
- Prepared sweet pie dough, recipe follows
- 3/4 cup buttermillk
- 1/2 cup granulated sugar
- 2 large eggs
- 6 tablespoons Meyer lemon juice
- 2 tablespoons all-purpose flour
- 2 teaspoons finely grated Meyer lemon peel
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar, plus extra for garnish
- Thinly sliced Meyer lemons, garnish
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the pie dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides. Refrigerate for 20 to 30 minutes. Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and weights, and bake until golden brown, 10 to 15 minutes. Remove from the oven and cool on a wire rack before filling.
Reduce the oven temperature to 325 degrees F.
To prepare the filling, whisk the buttermilk, sugar, eggs, Meyer lemon juice, flour, lemon peel in a medium bowl. Pour into the cooled crust and bake until the filling is set, 25 to 30 minutes. Cool completely then cover and refrigerate until well chilled, at least 3 hours.
Add cream to the bowl of an electric mixer and beat to soft peaks. Add confectioners' sugar and beat to stiff peaks.Sweet Pie Dough:
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Dzintra Dzenis