Michelle Obama’s MA`O Meyer Lemon Tart

meyer_lemon_tart

by Jimmy Subia, Pastry Chef, Downtown @ the HiSAM

Yield: 1 (9-inch) tart

The Crust

175 grams all-purpose flour
140 grams unsalted butter, cold, cut into small cubes
65 grams granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
3+ tablespoons ice water

Combine flour, sugar and salt. Cut in the cold butter until a meal is formed. Add the vanilla and, while you knead the dough, add the water a tablespoon at a time until it just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour. Roll out the dough on a lightly floured surface to a thickness of ¼ inch. Place the crust in a prepared tart pan. Dock the crust with a fork and par-bake at 350° F. for 20–25 minutes. Cool.

Filling

4 egg yolks
1½ teaspoons cornstarch
1/3 cup sugar
1/3 cup fresh-squeezed
MA‘O Meyer lemon juice
¾ cup heavy cream

Whisk together all ingredients until smooth. Pass mixture through a fine strainer. Pour mixture into prepared tart crust. Bake at 250° F. for 18 minutes or until set. Portion and serve.

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