Recipe
April 9, 2014
Lemon Tart With Basil Nut Crust Recipe
Lemon Cream Filling:
Step 1: Place the eggs, yolks and sugar in a heatproof bowl set over simmering water in a medium saucepan (or a double-boiler). Add the lemon juice and zest and whisk.
Step 2: Cook the lemon cream uncovered, whisking occasionally, until thick. This takes approximately 30 minutes. Be patient and do not stir too much. If the water in the saucepan boils too fast, turn down the heat.
Step 3: Remove the bowl from the heat and whisk in the margarine, 1 tbsp at a time. Set it aside.
Basil Nut Crust:
Step 1: Preheat oven to 350°F. You will need an 8″ or 9″ pie pan with a removable bottom or pie plate.
Step 2: While the lemon cream is cooking, melt the margarine, either in a microwave oven for 45 seconds or on the stovetop. Add the walnuts, almonds and sugar and mix until combined. Add the chopped basil and mix it in.
Step 3: Drop the mixture into the pie pan in scoops and press it into the bottom and up the sides of the pan. Try to even out the rim at the top. Place the pan in the oven for 15 minutes, or until the crust starts to brown.
Step 4: Spoon the lemon filling into the crust.
Step 5: Bake for 20 minutes, or until the outside edges of the cream are set; the inside can remain a little wobbly.
Step 6: Let the pie cool and then place it in the fridge for at least two hours.
Meringue Topping:
Step 1: In a small, heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230°F on a candy thermometer.
Step 2: While the sugar is cooking, beat the egg whites in a medium bowl with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to high for one minute.
Step 3: Use a silicone spatula to spread the meringue over the top of the lemon cream, or use a pastry bag and tip to make any design you like.
Step 4: You can use a blowtorch to brown the meringue or place the pie in a 450°F oven for a few minutes, watching it the entire time, until the top browns. Store in the fridge for up to three days.
See more recipes from The Holiday Kosher Baker.
Reprinted with permission from The Holiday Kosher Baker (2013, Sterling).
Directions
Yield:
Lemon Cream Filling:
Step 1: Place the eggs, yolks and sugar in a heatproof bowl set over simmering water in a medium saucepan (or a double-boiler). Add the lemon juice and zest and whisk.
Step 2: Cook the lemon cream uncovered, whisking occasionally, until thick. This takes approximately 30 minutes. Be patient and do not stir too much. If the water in the saucepan boils too fast, turn down the heat.
Step 3: Remove the bowl from the heat and whisk in the margarine, 1 tbsp at a time. Set it aside.
Basil Nut Crust:
Step 1: Preheat oven to 350°F. You will need an 8″ or 9″ pie pan with a removable bottom or pie plate.
Step 2: While the lemon cream is cooking, melt the margarine, either in a microwave oven for 45 seconds or on the stovetop. Add the walnuts, almonds and sugar and mix until combined. Add the chopped basil and mix it in.
Step 3: Drop the mixture into the pie pan in scoops and press it into the bottom and up the sides of the pan. Try to even out the rim at the top. Place the pan in the oven for 15 minutes, or until the crust starts to brown.
Step 4: Spoon the lemon filling into the crust.
Step 5: Bake for 20 minutes, or until the outside edges of the cream are set; the inside can remain a little wobbly.
Step 6: Let the pie cool and then place it in the fridge for at least two hours.
Meringue Topping:
Step 1: In a small, heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230°F on a candy thermometer.
Step 2: While the sugar is cooking, beat the egg whites in a medium bowl with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to high for one minute.
Step 3: Use a silicone spatula to spread the meringue over the top of the lemon cream, or use a pastry bag and tip to make any design you like.
Step 4: You can use a blowtorch to brown the meringue or place the pie in a 450°F oven for a few minutes, watching it the entire time, until the top browns. Store in the fridge for up to three days.
See more recipes from The Holiday Kosher Baker.
Reprinted with permission from The Holiday Kosher Baker (2013, Sterling).