|Meyer Lemon Custard Tart|
This is what I do with a long weekend and 2 bags of meyer lemons. Continuing on with my meyer lemon extravaganza, today's meyer lemon recipe had it's pros and cons. The appearance was pretty and I love the vibrant colours of the tart. The flavour of meyer lemons, not just any plain ol' lemon, was dominant and refreshing. The crust was flaky, yes, but far too oily when it came out of the oven. After refrigeration, I found the crust to be a bit too hard to cut through. Not sure if all crusts are like that... Also, my family found that the bottom was ever so slightly soggy. Is that avoidable? Sigh, I still have a lot to learn with pie crust making.
As you can see, I'm a terrible pie crust maker, and this pie crust was just as successful (or not successful) as all my previous attempts. The crust shrunk a lot after being blind baked, so I had to half the custard recipe to ensure it didn't overfill. So I suppose it looks more like a round lemon bar than a creamy tart. If you're a master pie crust-maker, then double the filling recipe to have a thicker layer of custard. The custard is worth a try as I enjoyed it more than I expected myself to!
Meyer Lemon Custard Tart
Filling recipe adapted from Scientifically Sweet
Yield: 1 8" round pan
- 1 pie crust
- Slightly less than 3 tbsp 33% whipping cream
- Zest of 2 meyer lemons
- 2 tbsp sugar
- 2 tbsp honey
- A pinch of salt
- ½ tbsp all-purpose flour
- 1 egg
- ¼ cup freshly squeezed meyer lemon juice
- Sliced strawberries
- Preheat oven to 375°F. Gently spread the dough into the pan. Be sure to go up the sides of the pan and leave an overhang to avoid a shrinking crust like mine. See Eugenie's video to see how this is done.
- When the oven is heated, blind bake the pie crust for 18 minutes.
- When the pie crust is done, lower the oven temperature to 325°F
- For the filling, heat cream and zest in a small saucepan over medium heat. Once boiling, remove from heat and let it sit off the stove with the lid on for 10 minutes to infuse the flavour.
- In a small bowl, whisk together sugar, honey, salt, flour, and egg until smooth.
- Add lemon juice and whisk no more than 10 strokes.
- Strain cream into the small bowl and gently mix with a spatula.
- Pour filling mixture into slightly cooled pie crust and bake for 20 minutes until firm but still slightly jiggly in the centre.
- Cool completely before decorating with sliced strawberries. I used a dollop of stabilized whipped cream as 'glue' for the bottom layer of strawberries.