Recently I bought Meyer lemons for the first time in my life. They are hybrid between lemons and mandarins. The zest is dark, almost orange in colour, inside looks typical. They should be less sour and tangy than ordinary lemons. Mine were very sour but in addition more fragrant and herbal. Especially the zest has intensive smell and savour. To prepare this tart you may also use ordinary lemons. In any case this is delicious and citrus refreshing dessert. Enjoy!
1 tart ø 10 inch
Ingredients for the base:
- ½ cup softened butter
- 5 tablespoons icing sugar
- 1 egg
- 2 tablespoons cocoa powder
- 1 ¾ cups all purpose flour
- 300 ml (1 can) sweetened condensed milk
- zest of 1 lemon
- ¾ cup (185 ml) lemon juice (I used 3 lemons)
- 2 tablespoons whipping cream
- 2 tablespoons corn starch/corn flour
- 4/5 cup (200 ml) whipping cream
- 3-4 tablespoons icing sugar
- 1 lemon
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.
Make filling: in a bowl mix together condensed milk, lemon zest and lemon juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.
Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).
Before serving beat whipping cream with icing sugar until stiff. Decorate the tart with cream balls and optional with lemon slices/lemon zest.