For the lemon curd:
3 egg yolks
1/4 cup granulated sugar
1 cup lemon (or Meyer lemon) juice
1 Tbs. lemon zest
pinch of salt
1 stick (8 Tbs.) unsalted butter, at room temperature
3 oz. Lindt white chocolate, roughly chopped
For the candied lemon slices:
2 cups water
1 1/2 cups granulated sugar
3 lemons or Meyer lemons, thinly sliced
For the white chocolate whipped cream:
4 oz. Lindt white chocolate, roughly chopped
1 cup heavy cream
Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well. Add the lemon juice, lemon zest and salt and whisk to completely combine.
Fill a medium sized saucepan with 2” water. Bring to a simmer over medium high heat. Place bowl with lemon mixture on top of saucepan and cook for about 5 to 7 minutes whisking constantly until mixture is thick and can coat the back of a spoon. Add in butter and white chocolate and stir until smooth. Remove lemon curd from heat.
Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature then chill in the refrigerate overnight.
Make the candied lemon slices by combining sugar and water in a medium sized sauté pan. Bring the mixture to a simmer and stir until sugar is dissolved. Add lemon slices and cook for 3 to 5 minutes or until slices become transparent. Let lemon slices cool and dry on a parchment lined baking rack.
Make the white chocolate whipped cream by adding white chocolate to a medium sized heat proof bowl. Pour warm cream over the white chocolate and let sit for 5 minutes. Whisk mixture until smooth and white chocolate is completely melted. Refrigerate mixture overnight.
Assemble the tart by whipping the white chocolate whipped cream until stiff peaks form, about 30 seconds to 1 minute. Add a couple of dollops of the whipped cream to the center of the lemon tart. Top with lemon slices. Serve immediately or keep tart refrigerated until ready to eat.
Serves 8 to 10
This post was sponsored by Lindt.