Lemon Basil Tart
This is a bright, tart lemon pie with delightful freshness from basil. Not too sweet and perfectly elegant, this is a lovely summer tart.
Contributed by Kayla Thomas from EATINGELSEWHERE.COM
Published: June 8, 2017
Serves: 8Total time:
- 150 grams all-purpose flour
- 50 grams sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon (pinch) salt
- 3 ounces unsalted butter, cold
- 1 egg
- 1/2 cup ground almonds or almond meal
- 250 ml freshly-squeezed lemon juice
- Zest of 2 lemons
- 170 grams unsalted butter, cubed
- 150 grams sugar
- 4 large eggs
- 4 large egg yolks
- 1/2 cup fresh basil, tightly packed
- 55 grams egg whites, or 2 egg whites, room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 50 grams sugar
Lemon Basil Curd
- Combine flour, sugar, baking powder, and salt in medium bowl or in food processor. Pulse or whisk to combine.
- Add 3 ounces unsalted butter in small cubes and pulse until butter is evenly distributed and the mixture has crumbed, about 30 seconds - 1 minute. This can also be done with your hands, rubbing the butter into the flour.
- Add egg to food processor and pulse until the dough begins to form a ball. Remove from food processor, wrap in plastic, and refrigerate for 1 hour.
- After dough has chilled, preheat oven to 350. Prepare a 9-inch tart pan by buttering the sides and bottom.
- Spread 1/4 cup ground almonds on the work surface and 1/4 cup over the dough. Roll the dough out to fit a 9-inch tart shell with a 1/4-inch overhang from the top of the pan.
- Cover the bottom of the pie with parchment paper and beans or pie weights and bake the crust for 15 - 20 minutes, until golden brown.
- While crust is baking, begin the lemon basil curd. Combine lemon, lemon zest, sugar, butter, eggs, egg yolks, and basil in a heavy-bottomed saucepan. Whisk mixture constantly to refrain from scrambled eggs. The curd will begin to thicken. It is finished when the curd coats the back of a wooden spoon without dripping off. Remove immediately from heat and strain through a fine mesh strainer. This should take about 3 - 5 minutes.
- Remove crust from oven and strain lemon curd into pre-baked crust. Bake for another 4 - 6 minutes, until curd is set at the edges and wobbles in the middle. Remove from oven.
- For the meringue, begin with room temperature egg whites in a medium bowl. Add vanilla and cream of tartar and beat on medium speed until the eggs have come to soft peaks, about 1 minute.
- Increase speed to high and gradually add sugar, beating the eggs after each addition to fully dissolve the sugar into the meringue. Beat until eggs have come to glossy, stiff peak (the peaks remain straight and don't curl when you insert the beater and pull it out).
- Pipe or just dump the meringue on top of the lemon pie. Design how you would like. A spoon or fork will curl, twirl, and add texture to the meringue.
- Bake for another 3 - 4 minutes, until meringue is beginning to brown. Overcooking will harm your custard here, so be careful. If you would like to further brown the meringue, a blowtorch is perfect for the job.
Yield: 8 slicesPrep Time: 1 hour
Cook time: 40 mins.
Total time: 1 hour + 40 mins.Tags: Pie, Lemon, Tart, Basil, Meringue