Basil Lemon Tart

This classic Lemon Tart (also known as Lemon Tart) infuses fresh basil into lemon curd for a subtle hint of herbaceous sweetness. So fresh and vibrant, making it the perfect dessert to celebrate all things spring. If you’re looking for an early dessert to serve on Mother’s Day, this is it!

The tart shell is lightly sweetened and blind baked before adding a lemon curd filling on the stovetop. A little trick to ensure the tart shell doesn’t get soggy once the filling is added is to brush the shell with beaten egg halfway through cooking. It will also get a nice golden crust!

Now let’s talk about everyone’s favorite… meringue! When making the meringue, first make sure to use a glass or metal bowl to avoid any oil residue that might remain in a plastic bowl. Even the smallest amount of oil will result in flattened egg whites.

Secondly, I recommend using egg whites at room temperature to ensure they reach their maximum potential. Fresh egg whites will also whip up faster than older egg whites.

Finally, be sure to add sugar Very slowly! If you add too much sugar at once, the egg whites will flatten. Gradually adding sugar will result in beautifully shiny and fluffy stiff peaks. Happy Mother’s Day!

Basil and Lemon Tart

Ingredients

For the tart shell:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3 tablespoons granulated sugar
• 2 tablespoons of cream
• 1 large egg yolk (reserve the egg white)

For the filling:

• 3/4 cup freshly squeezed lemon juice
• 3 teaspoons lemon zest
• 1 1/2 cups granulated sugar
• 8-10 large basil leaves
• 6 large eggs, room temperature
• 1/2 cup unsalted butter
• 1 pinch of salt

For the meringue

• 3 large egg whites
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt

Directions

For the tart shell:

1. In a large bowl, mix together the flour, salt and sugar until smooth. Add the butter and work the dough with your hands or with a pastry cutter until you obtain a crumbly mixture.
2. In a separate small bowl, whisk together the cream and egg yolk. Add to the flour mixture and knead the dough until you can easily shape the dough into a disk. Cover tightly with cling film and refrigerate for at least 2 hours to allow the dough to rest.
3. On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a 10-inch pie pan with removable bottom and shape into a crust.
4. Cover the crust with a piece of parchment paper and add pie weights. Bake at 375(f) degrees for 15 minutes. Remove the parchment, brush with the reserved egg white, and bake until golden brown, about 5 minutes. Set aside to cool while you prepare the filling.

For the filling:

1. In a medium heatproof bowl whisk together the lemon juice, lemon zest, sugar and basil leaves.
2. Transfer to a double boiler over medium heat and whisk until the sugar dissolves completely.
3. In a separate bowl, beat the eggs. Gradually temper the lemon juice mixture into the eggs and add everything back to the heatproof bowl. Whisking constantly, cook in a double boiler until the curds thicken, about 15 minutes.
4. Strain the mixture and immediately whisk in the butter until fully incorporated.
5. Pour the mixture onto the prepared tart and leave to rest at room temperature for 30 minutes. Refrigerate until completely solidified, about 4-6 hours. Once the cake has solidified, prepare the meringue.

For the meringue

1. In a large bowl, beat the egg whites until soft. Gradually add the sugar and continue to beat until stiff peaks form.
2. Finish with a splash of vanilla and a pinch of salt.
3. Complete the tart with the meringue and create peaks using the back of a spoon. Using a kitchen torch or oven rack, brown the meringue evenly.
4. Store in the refrigerator until ready to serve.