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
Ingredients
PreparationIngredients
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
- 2 cups sugar Add to list
- 4 ounces (1 stick) butter Add to list
- 6 large eggs Add to list
- 1 tablespoon cornmeal Add to list
- 1 tablespoon ground almonds Add to list
- Juice and zest of 2 Meyer or regular lemons Add to list
Preparation
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
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.