Strawberry-Meyer Lemon Curd Tart

I hope another posting of a variation on lemon curd recipe won't bore anyone.  But I can't resist not to whip up extra batch of Meyer lemon curd to make this lovely tart.  It's late spring, almost summer; local strawberries are just coming in, and Oregon-grown strawberries are red all-around, sweet and juicy.  When the tart is cut, the luscious and creamy curd seeps through the buttery and flaky crust; who can resist such temptation?

My parents have a small patch of strawberry plants and they're picking the fruits everyday---it's now or the slugs will get to them.  The fruits don't always look perfect but they're quite sweet.  Elsewhere, u-pick strawberry farms are starting to advertise their picking hours recently and I'm planning to go pick some more strawberries this season, to supplement what I can also get from my parents' patch.  Most of the fruits from last season were almost gone and my homemade strawberries jam is down to one last jar.  I used my vanilla-strawberry jam to glaze this tart and it helps the tart looking more gorgeous.

I didn't use up all the strawberries to cover up the tart--the rest was for snacking--but I think it still looks pretty that way.  The lovely combo of lemon curd and strawberries is a must-try for tart lovers.  I, for one, can't get enough eating the tart shell alone; in my opinion, a good crust equals a giant buttery cookie--simply irresistible!

Strawberry-Meyer Lemon Curd Tart

Serves 10

For Meyer lemon curd:  please see this recipe.  Note:  the curd can be made 2 days ahead.  Keep chilled until used.

For the crust:

1 1/2 cups unbleached all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 tablespoons (or more) chilled heavy whipping cream

1 large egg yolk

For topping:

1 1/2 quarts strawberries, stem ends cut flat

1/2 cup strawberry jam



To make the crust:  Blend flour, sugar and salt in food processor.  Add butter; using on/off turns, blend until mixture resembles coarse meal.  Add 2 tablespoons cream and egg yolk.  Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.  Gather dough into ball; flatten into disk.  Wrap and chill 1 hour.  The dough can also be made 2 days ahead; keep chilled until used.  Let the dough soften slightly at room temperature before rolling out.

Roll out dough disk on lightly floured surface to 13-inch round.  Transfer to 9-inch-diameter tart pan with removable bottom.  Press dough onto bottom and up sides of pan.  Trim dough overhang to 1/2-inch; fold in and press firmly, forming double-thick sides.  Pierce crust all over with fork; refrigerate 1 hour.

Preheat oven to 400 degrees F.  Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.  Cool crust completely on rack.

Spread curd in crust.  Stand berries in curd, cut side down.  Stir jam in small saucepan over medium heat until melted; strain into small bowl.  Brush jam over berries.  Chill tart until glaze sets, at least 1 hour and up to 6 hours.

Remove pan sides from tart.  Transfer to plate and serve.



Source:  adapted from Bon Appetit Desserts

Triple Lemon Chiffon Cake with Meyer Lemon Curd

What is more perfect than a lemon chiffon cake for a May birthday?  Sandwiched between the layers is smooth and fantastic Meyer lemon curd and it is also used to flavor the frosting.  Springy and light in texture, the cake is wonderful medium for luscious, tangy and rich curd.  I haven't baked cakes for a while and I approached this task with trepidation.  I just wanted it to be perfect because it is for one of the most important persons in my life; that is my husband.  I breathed a sigh of relief when I cut a slice, it turned out like I wanted it to be.

The recipe is from my favorite cake book, Sky High by Alisa Huntsman and Peter Wynne.  I've baked several cakes from the book and am always satisfied with the results.  Each component of the cake can be made several days ahead so on the day of the birthday all I had to do was to assemble the cake.  Triple-layer cake is a lot of cake so there's a few of people who got lucky tasting it :)

I really love the curd that accompanied the cake.  Meyer lemons are in season right now and they are not to be missed.  The exquisite flavor is almost floral, not unlike honey with a hint of thyme.  I bought quite a bunch of Meyer lemons which I've already made into curd and am thinking of making tartlets with strawberry next.

Triple Lemon Chiffon Cake with Meyer Lemon Curd

Makes a 9-inch triple-layer cake; serves 16 to 20



8 eggs, separated

1/4 cup walnut oil

2 tablespoons freshly squeezed Meyer lemon juice

1 tablespoon grated Meyer lemon zest

1/3 cup water

1 /2 teaspoon cream of tartar

1 1/2 cups sugar

1 3/4 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Meyer Lemon Curd

Meyer Lemon Cream Frosting



Preheat the oven to 350 degrees F.  Line the bottoms of three 9-inch cake pans with rounds of parchment or waxed paper but do not grease the pans.

In a medium-large bowl, whisk together the egg yolks, walnut oil, lemon juice, lemon zest, and water.

In a large mixer bowl, whip the egg whites with the cream of tartar on medium speed until frothy.  Gradually add 1/2 cup of the sugar and continue to beat until soft peak forms.

Sift the flour, remaining 1 cup sugar, baking soda, and salt into a very large bowl.  Whisk gently to combine.  Make a well in the center, pour in the egg yolk mixture, and stir to make a smooth paste.  Add one-fourth of the beaten egg whites and fold in to lighten the batter.  Fold in the remaining whites.  Divide the batter among the 3 prepared pans.

Bake for about 16 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.  Transfer to a wire racks and let the cakes cool completely in their pans.  To unmold, run a blunt knife around the edges to release.  Invert to unmold; carefully peel off the paper liners.

To assemble the cake, place one layer on a cake stand or serving plate.  Top with a heaping 1/4 cup of the Meyer Lemon Curd, and spread it out evenly.  Repeat with the next layer and finally add the third layer.  Frost the top and sides with the Meyer Lemon Cream Frosting.

Meyer Lemon Curd

Makes about 1 cup

Note that while of this curd is used to fill the cake, 3 tablespoons should be reserved to flavor the frosting.



3 whole eggs

2 egg yolks

1/2 cup sugar

1/2 cup plus 1 tablespoon freshly squeezed Meyer lemon juice (from about 4 lemons)

Grated zest of 3 Meyer lemons

4 tablespoons unsalted butter, at room temperature



Whisk together the whole eggs, egg yolks, sugar, lemon juice, and lemon zest in a medium bowl.  Transfer to a small heavy nonreactive saucepan.  Gently heat the mixture, whisking until it thickens enough to coat a spoon; do not boil.  Pour this mixture through a wire mesh strainer into a heatproof dish (this catches all of the rubbery parts of the egg whites and removes the zest).  Stir in the butter and cover the curd with plastic wrap, pressing it to the surface to prevent a skin from forming.  Refrigerate it until needed.

Meyer Lemon Cream Frosting

Makes about 3 1/4 cups



1 1/2 cups heavy cream

2 tablespoons sugar

3 tablespoons Meyer Lemon Curd



Whip the cream with the sugar in a large chilled bowl with chilled beaters until somewhat stiff peak forms.  Be careful not to fully whip at this point because the curd will need to be folded in.  Fold in the lemon curd, forming a stiff frosting.



Source:  adapted from Sky High by Alisa Huntsman and Peter Wynne