Oh... for my Singaporean readers, the wooden juicer you see on the picture is really a great buy. I tried to look for it in Singapore at various places and failed to find one. I was elated to get it in Cambridge, Porter Square. Just for less than $3 USD. I simply love it. It is so easy to juice citrus fruits now.
This recipe is a keeper. The crust is amazingly crunchy and buttery. I love it so much. I gave one to a friend and served one when my brother and his wife came to visit me. Marvelous feedback! I do hope you try. If you do not have Meyer lemons, you can always use ordinary lemons.
Recipe ( Four 5" tarts) Adapted from Foodnetwork.com
- 1/2 cup Cold butter, cut into small pieces
- 1/4 cup Sugar
- 1 1/4 cup Plain flour
- 1 Egg yolk
- A pinch of salt
- 2 tbsp cold water
- Mix all ingredients (except for cold water) in a food processor.You can opt to rub the butter into the dry ingredients.
- Using hands to gather the dough. Add a little of water at a time to help the dough come together.
- Knead a couple of times on a lightly floured surface. Wrap it with cling wrap and refrigerate for about 30 minutes.
- Preheat the oven to 220 degree Celsius (425 F).
- On a lightly floured surface, roll the dough into 3mm thick. Lay it over the tart pans. Remove excess dough and poke the dough in the tart pan with a fork a couple of times. This will help to prevent air bubbles forming in tart shells during baking.
- Cover the edges with aluminium foil to prevent burning.
- Bake for 12 minutes. Remove the foil and bake for another 3 minutes.
- Remove from oven. It should be light golden brown.
- 3/4 cup Meyer lemon juice (approx 3 lemons)
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- A pinch salt
- 3/4 cup butter, cut into cubes
- Preheat the oven to 150 degree Celsius (300 F).
- In a saucepan, mix juice, zest, sugar, eggs and salt using a whisk.
- Bring to a boil using medium heat. Keep whisking to prevent the lumps from forming.
- When it boils, remove from heat and add in butter slowly. Stir at the same time.
- It should have a smooth consistency.
- Pour it into the tart shells.
- Bake for 15 minutes. The curd should set.
- Remove from heat and cool it for 30 minutes before serving.
- You may serve with vanilla ice cream or whipped cream with berries.