Seasonal Meyer Lemon Torte
Yield: Makes 1 10-inch tart
"This torte is one of my favorite desserts and is so quick and simple to assemble. When they are in season I highly recommend using Meyer lemons, but when the season is over any lemon will do! You may also substitute limes for the lemons." — Lynne Vea
For the pastry dough
- 2 cups unbleached all-purpose flour Add to list
- 1 cup (8 ounces) chilled unsalted butter, quartered lengthwise and cut into pieces Add to list
- 1 teaspoon salt Add to list
- 1 egg, lightly beaten Add to list
- 1 tablespoon milk Add to list
For the filling
Combine all the ingredients in a food processor and until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods:
Method one: Place the dough in a 10 inch tart mold and with your fingers press it around the pan until it is evenly distributed. Or ...
Method two: Wrap the dough in plastic wrap and chill it for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
For the filling
Preheat your oven to 325° F.
In a mixing bowl, cream the butter and sugar. Beat in the eggs, 2 at a time. Add the lemon juice and the zest. Pour the filling into the prepared pastry shell. Bake for about 40 minutes.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008.