4 Meyer lemons
(or 3 regular lemons)
3 c Granulated sugar; (divided)
2 c Water
4 c All-purpose flour
1 Pinches salt
2 ts Vanilla
2 c Unsalted butter; chilled
(4 sticks)
2 c Mascarpone cheese
2/3 c Whipping cream
1 c Powdered sugar
2/3 c Meyer lemon juice
(or regular lemon juice)
Makes one 11-to 12-inch tart
Wash whole lemons and slice into thin slices, discarding the ends that have
no pulp. Remove any seeds. Combine 2 cups sugar and the water and bring to
a boil. Add the lemon slices and simmer until the lemon slices are slightly
translucent and sweet, about 20 to 30 minutes. Carefully remove the candied
lemon slices to a baking sheet to cool. Set aside.
Preheat oven to 350 degrees.
Combine the flour, salt, vanilla and remaining 1 cup sugar in the bowl of a
food processor. Pulse to combine. Cut the chilled butter into pieces and
add to the flour in the food processor. Pulse until the mixture is crumbly
and the butter is the size of small peas. Press the mixture firmly into an
11- or 12-inch tart pan.
Cover the dough with a piece of parchment paper and add about 1-1/2 cups
dried beans or pie weights to hold the dough in place.
Bake the tart shell for 10 to 15 minutes or until set. Remove the dried
beans and parchment paper and continue baking for another 10 minutes or
until golden brown. Cool completely on a wire rack.
Combine the mascarpone cheese, cream, powdered sugar and lemon juice in a
medium bowl and whip until the mixture is thick and smooth (should be the
consistency of thick whipped cream). Taste and add more sugar or lemon
juice if necessary.
When the tart shell is completely cool, fill with the mascarpone filling.
Garnish with the candied lemon slices. Chill well before serving.
Yields
1 servings
