Prepare the meringue and execute the assembly and baking part last minute. It has plenty of sugar and acid to diminish potential for pathogenic growth, but it is still full of eggs. Start cooking over low heat until the butter is completely melted and you reach a. Then lower the temperature to medium-low. Lemon curd tart is the perfect summer recipe A no-bake dessert with an intense citrus flavor that could be mistaken for a cheesecake at first glance. Cook for 2-3 minutes until the sugar is completely dissolved, stirring constantly. In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and lemon zest over medium-high heat to a simmer. You can also make the lemon curd filling 2-3 days ahead of time- just be sure to chill it rapidly. Line tart with baking paper and fill with baking weights or rice. In a medium bowl whisk egg yolks and cornstarch to combine. While the Italian meringue will enrich the tart with a sweet note. You can also make a simple side sauce (limoncello/berry reduction) to pair with it - not needed - but a little bit can provide a counterpoint to color.Īs for preparing in advance: You can prepare, roll and set the tart crust ahead of time (1 week out). The lemon, the protagonist of the recipe, will give acidity and freshness to the dessert. Other "holiday/warm" spices like nutmeg and clove don't pair as well in my opinion.Įven just the right plate to set it on can make a huge difference. For a flavor flair, I love a touch of ginger with lemon. My approach would be on how it's presented - on a large round platter with candied lemons and even some textural/natural elements like a small evergreen sprig or similar accent. Kevin- Don't despair! There are a few things you can do in advance and I have a few suggestions to make it festive.įirst, festive presentation: I think the tart as is, beautiful and iconic.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |