meyer lemon tart with a ribbon of dark chocolate

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My parents have an amazing Meyer lemon tree in their backyard.  It is only a few years old, but it produces an insane amount of fruit.  Each time I go visit them, I can’t seem to leave without a grocery bag full of Meyer lemons.  As such, I am always looking for recipes that involve this special citrus.  Which is a good thing because I love nearly every lemon dessert I have ever tasted.

When I lived in Los Angeles, one of my first special dinners out as a starving student was at Suzanne Goin’s A.O.C.  My experience there made me fall in love with all things Suzanne Goin {so much so that I had a bit of a celebrity sighting freak out when I saw her in person}, and have been to every one of her restaurants, including Lucques and Tavern.  A few years ago, she released a cookbook highlighting Sunday Suppers at Lucques, and I came across this recipe.  I was smitten with the idea of a ribbon of dark chocolate hidden inside a lemon tart – a flavor combination I had never before come across.  The buttery, tart Meyer lemon curd contrasted beautifully against the sharp depth of the dark chocolate.  This is a lemon dessert that even chocolate lovers can get behind.

Recipe continued after the jump…

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Recipes

From Sunday Suppers at Lucques

Meyer Lemon Tart

  • 1 recipe pâte sucrée {recipe follows}
  • 2 ounces bittersweet chocolate {I used TCHO chocolate}
  • 4 large eggs {preferably organic}
  • 3 large egg yolks {preferably organic}
  • 1 c. plus 1 tablespoon granulated sugar
  • 1 c. Meyer lemon {or regular lemon} juice
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • Pinch kosher salt
  • 1/2 c. heavy cream
  • 2 tablespoons confectioners’ sugar

Preheat oven to 375°F.

Line tart pan with the pâte sucrée according to the instructions below.  Prick the bottom with a fork, and line it with a piece of parchment paper.  Fill the lined tart shell with dried beans or pie weights, and bake for 15 minutes, until set.  Take the tart out of the oven, and carefully lift out the parchment paper and the dried beans or pie weights.  Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown.  Set aside on a rack to cool completely.

Melt the chocolate in a double boiler over medium low heat.  Spread the melted chocolate evenly on the crust, and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.

While the crust is chilling, make the curd.  Whisk the eggs, egg yolks, sugar, and lemon juice together in a heavy-bottomed saucepan {I used my Le Creuset}.  Cook over medium heat, stirring continuously, alternating between a whisk and rubber spatula, until the lemon curd has thickened to the consistency of pastry cream and coats the back of a spatula.

Remove the lemon curd from the heat.  Add the butter a little at a time, stirring to incorporate completely.  Season with the salt.

Let the curd cool about 8 minutes, and then strain it into the prepared tart shell.  Chill the tart in the refrigerator.

Just before serving, whip the cream in a stand mixer fitted with the whisk attachment {or by hand} until it holds soft peaks.  Add confectioners’ sugar and beat until incorporated.  Cut six wedges from the tart, plate them, and serve with dollops of whipped cream.

Pâte Sucrée

  • 1/4 c. heavy cream
  • 2 large egg yolks {preferably organic}
  • 2 1/4 c. plus 2 tablespoons all-purpose flour
  • 1/4 c. plus 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 pound unsalted butter

Whisk the cream and egg yolks together in a small bowl.

In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal.  Gradually add the cream and yolks, and mix until just combined.  Do not overwork the dough.  Transfer the dough to a large work surface and bring it together with your hands to incorporate completely.  Divide the dough in half, shape into a 1-inch-thick discs, and wrap one of them to freeze and use later.

If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little.  If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary.  Starting at one side, roll and wrap the dough around the rolling pin to pick it up.  Unroll the dough over a 10-inch tart pan.  Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.  To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers.  Chill for 1 hour.

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24 Responses to meyer lemon tart with a ribbon of dark chocolate

  1. Gorgeous! I love the idea of a chocolate ribbon!

  2. shellakers says:

    Dang! You’re the real deal, aren’t you? The Julia Child of my little blogging world 😉
    I’ve heard about Meyer lemons and I hear that once you have one, you’ll never like a regular lemon! The problem is that they’re not available long enough. I guess the growing season isn’t that long? Sorry, I’m from Missouri and don’t know all that much about citrus fruits.

    This looks delicious!

    • fleurdeselsf says:

      Thank you Michelle – you are so sweet! You just made my day! I think generally the growing season for Meyer lemons is rather short – maybe a couple of months here in California, but I swear my parents’ tree produces fruit for a good 5 or 6 months out of the year – it is some sort of freak tree! 🙂

  3. I love Suzanne Goin, and I just adore your tart, the dark chocolate and lemon are perfect together, unexpectedly delicious. I so envy your parents Meyer lemon tree and your bounty of that delicious fruit.

  4. yumm…this sounds just amazing, never really had anything lemon & dark chocolate, but i am so ready to try this tart…your so lucky to get bags of lemons, i have to pay $3 for crappy ones..and i just adore your furry baby, i think they want a piece of tart too….so cute…lovely post..sarah

  5. That does look beautifully made. My ideal dessert too!

  6. Beautiful and elegant lemon tart, and a technique I really like too using chocolate ribbon to line the pate sucree, it works so well – I have used it with orange and passionfruit, I have not yet tried it with lemon. Thanks – and gorgeous pup too!

  7. Tania says:

    Linds!!! I’m licking my lips while reading this post. Fantastic job my friend! I have a lemon tree in my backyard- I wonder if it’s a Meyer Lemon tree?

    • fleurdeselsf says:

      Thank you Tania – so nice to hear from you! How are you?! We should all get together soon now that I am back to my Bay Area roots – would love to see you and the kiddo, and catch up on the last 15 years! 🙂

  8. Candy says:

    mouth watering and gorgeous 🙂

  9. This looks – and sounds – amazing! One can tell already by just looking at the lovely photos that this cake must be most delicious (also considering the dog’s facial expression of satisfaction ;-)).

    I’m happy about having discovered your nice blog by this.
    Best
    Claudia

  10. petit4chocolatier says:

    I love the cake! It is superb 🙂
    Love the dog too, what a cutie 🙂

  11. I have not put chocolate and lemon together but I so see how this works really well together. Send a slice my way. Cute puppy!

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