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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Meyer Lemon Tart

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Meyer Lemon Tart Empty Meyer Lemon Tart

    Post by Lobo Mon 11 Jan 2016 - 23:22

    Meyer Lemon Tart Img6l
    Meyer Lemon Tart
    Meyer Lemon Tart Translucent
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 8
    Moravian cookies lend a subtle sweet spice to this bright lemony tart, which makes an impressive ending to a celebratory meal. If Moravian cookies are unavailable, substitute graham crackers. To streamline prep, use a jarred lemon curd.






    • 194

    Ingredients:


    • 6 3/4 oz. (210 g) Moravian cookies or 9 graham crackers (about
        5 oz./155 g)
    • 3 Tbs. sugar
    • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and
        cooled slightly
    • 1 1/2 jars (15 oz./470 g) Meyer lemon curd
    • Lightly sweetened whipped cream for serving
    • Freshly grated lemon zest for garnish (optional)

    Directions:

    Position a rack in the lower third of an oven and preheat to 325°F (165°C).

    In a food processor fitted with the metal blade, process the cookies until fine crumbs form. Add the sugar and pulse until combined. Add the butter and process until the crumbs begin to stick together.

    Transfer the crumbs to a 9 1/2-inch (24-cm) tart pan. Using the bottom of a 1/2-cup (125-ml) dry measuring cup, press the crumbs evenly and firmly into the bottom of the pan and up the fluted sides. Place a piece of parchment paper over the crust and add pie weights. Bake for 15 minutes. Remove the parchment and weights and bake for 5 minutes more. Transfer the pan to a wire rack and let cool completely.

    Spread the lemon curd evenly in the cooled tart shell and refrigerate until chilled, 2 to 3 hours. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Let stand at room temperature for 20 minutes before serving. Top with whipped cream and lemon zest, cut into slices and serve. Serves 8.

    Williams-Sonoma Kitchen

      Current date/time is Thu 28 Mar 2024 - 12:32