Meyer Lemon and White Chocolate Tart
I am going to the Golden Globes! What alternate universe did I just fall into? I keep on thinking they are going to email and say just kidding, your invitation was meant for someone else, someone in the “bizz.” Since that hasn’t happened yet at least, I have teamed up with Lindt Chocoalte to create a “golden” Meyer lemon and white chocolate tart in honor of the 74th Golden Globe Awards.
Meyer lemons are one of my favorite types of citrus and they pair really well with white chocolate - the unsung hero of the chocolate world if you ask me. Plus Meyer lemons create the most gorgeous golden lemon curd that pairs really nicely with that golden statue they hand out, but I won’t hold my breath for one of those.
Couple notes about the recipe. First cooking the lemon curd over a double boiler is the easiest way I have found to create soft creamy curd. I like it because a double boiler never gets hot enough to overcook the eggs in the curd. However if you don't have a double boiler or you want to skip that part, you can cook the curd on the stovetop in a pan over medium - low heat, just be very careful not to overcook it, or you will have scrambled eggs in your lemon curd. But if you do happen to overcook it a little, just pour the curd through a fine mess strainer and it will removed any scrambled egg pieces.
Also if white chocolate is not your thing, feel free to omit. However I would up the sugar in the curd by 1/4 cup to make up for the loss of sugar from the white chocolate.
Lastly, the candied lemon on top is mostly for garnish but can be eaten, so feel free to skip if you are not feeling that extra step or use store-bought candied lemon.
Meyer Lemon and White Chocolate Tart
1 pre-baked 9” tart shell (this is my favorite recipe)
For the Meyer lemon curd:
- 3 eggs
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 cup Meyer lemon juice
- 1 Tbs. lemon zest
- pinch of salt
- 1 stick (8 Tbs.) unsalted butter, at room temperature
- 3 oz. Lindt white chocolate, roughly chopped
For the candied lemon slices:
- 2 cups water
- 1 ½ cups granulated sugar
- 3 Meyer lemons, thinly sliced
For the white chocolate whipped cream:
- 4 oz. Lindt white chocolate, roughly chopped
- 1 cup heavy whipping cream, warm
Pre-heat oven to 350°F.
Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well. Add the lemon juice, lemon zest and salt and whisk to completely combine.
Fill a medium sized saucepan filled with 2” water. Bring to a simmer over medium high heat. Place bowl with lemon mixture on top of sauce pan and cook for about 5 to 7 minutes whisking constantly until mixture is thick and can coat the back of a spoon. Add in butter and white chocolate and stir until smooth. Remove lemon curd from heat.
Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature, then chill in the refrigerate overnight.
Make the candied lemon slices by combining sugar and water in a medium sized sauté pan. Bring the mixture to a simmer and stir until sugar is dissolved. Add lemon slices and cook for 3 to 5 minutes or until slices become transparent. Let lemon slices cool and dry on a parchment lined baking rack.
Make the white chocolate whipped cream by adding white chocolate to a medium sized heat proof bowl. Pour warm cream over the white chocolate and let sit for 5 minutes. Whisk mixture until smooth and white chocolate is completely melted. Refrigerate mixture overnight.
Assemble the tart by whipping the white chocolate whipped cream until stiff peaks form, about 30 seconds to 1 minute. Add a couple of dollops of the whipped crea to the center of the lemon tart. Top with lemon slices. Serve immediately or keep tart refrigerated until ready to eat.
Serves 8 to 10