Serves 4

• 12 ounces sifted flour
• 2 tablespoons sugar
• 1 tablespoon culinary grade lavender flowers (pesticide free)
• 8 ounces cold butter, cut into small cubes
• ¼ cup cold water
• 4 5-inch tart pans with removable bottoms

• 2 large cold eggs
• 2 large cold egg yolks
• 3/4 cup sugar
• 1/2 cup fresh Meyer lemon juice (about 2 lemons)
• Grated zest from Meyer lemons
• 6 tablespoons cold unsalted butter, cut into 6 pieces

• 2 egg whites, room temperature
• ½ cup sugar

Place water in the freezer to chill while assembling the dough. Mix together the flour, sugar and lavender flowers. In a stand mixer with the paddle attachment, add about 1 cup of the dry ingredients. Turn the mixer on the lowest speed, and add the butter in small handfuls. Once all the butter has been added, turn the speed up on notch and “cream” the butter into the flour. This will take about 3 minutes. Stop half way through to scrape down the side of the bowl and the paddle. Once the butter and flower cling to the side of the mixing bowl, add the remaining flour and mix on low speed. Just before the dough comes together, add the water. Mix briefly until the dough starts to form a ball.

Turn out the dough onto the countertop. Divide in half. Form each half into a ball and then flatten into a small round. Wrap tightly with plastic wrap and let rest in the refrigerator. You will only need one round for this recipe. Freeze the remaining dough for up to six months, tightly wrapped.

Preheat oven to 350 degrees. Roll out the dough on a lightly floured work surface until its ¼ inch thick. Using a small bowl as a guide, cut out three to four circles slightly larger than the tart pans. Place the dough into each tart pan and press around the bottom and all the edges. Using a knife, cut off any extra dough. Prick the bottom of the dough three or four times with the tines of a fork. Place the dough-lined tart pans in the refrigerator for 15 minutes.

Line each tart pan with foil and place pie weights inside (you can also use dried beans or pennies). Bake in the oven 15 minutes, remove the foil and weights, and bake another 15 – 20 minutes. The crusts should be golden brown and dry to the touch. Let cool on a wire rack 30 minutes.

Bring two inches of water to a boil in a saucepan that is slightly smaller than the diameter of the bowl you will be using for the sabayon. In a large metal or glass bowl, whisk the eggs, yolks, sugar, and lemon zest until the mixture is lighter in color and smooth.

Turn the heat down to medium. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. After about two minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may become slightly liquid, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust. If you have any extra, spoon it into a decorative glass. Place the tarts in the refrigerator to cool and set.

Place the egg whites into the bowl of a stand mixer with the sugar. Using the same hot water bath, place the whites and sugar over the simmering water. Beat with a whisk until foamy and the temperature of hot bathwater. Remove whites from the water, place the bowl in the stand mixer, and using the whip attachment, whip whites on medium high speed. Whip until the bowl feels cool to the touch, about five minutes. Spoon the meringue into a pastry bag fitted with a large star tip. Pipe meringue decoratively on the lemon tart.

Using a handheld butane torch, lightly toast the meringue until golden brown. Serve immediately.

3 Comments  Leave a Comment