It’s mother’s Day in France, and my husband and I thinking what to offer to my mother in Law… She is kind of a tricky person with very specific taste, no easy choose a gift for her. Besides the Peonies ❤
The only thing I know for sure is that she is gourmande as me, BINGO! She loves my macarons, cakes and pies.
Lemon Tart with meringue is her favorite sweet tooth temptation in the world, and Pierre Hermé is the ultimate pastry master, by the way she lovesss the guy. So we thought, what better gift than doing the Pierre Hermé’s Lemon Tart!!! Voilà.
It always take me 3 days to do this tart, but is not difficult, I just like to prepare everything one thing at a time, like that I’m fully focused and do a better job. It was a gift right? so I will do my very best.
I fully recommend to do the pâte sucrée a day before and let it chill in the fridge overnight. It just gets better. The lemon cream and meringue can be done the same day. Or if you prefer you can skip doing the meringue.. It will be great as well.
So here I will share with you this precious recipe.
Pierre Herme’s Lemon Tart
For the Pâte Sucrée you will need:
- 300g unsalted butter, cubed, at room temperature
- 190g powdered sugar
- 60g ground almonds
- 1 vanilla bean, scrapped
- 2 eggs, room temperature
- 500g all-purpose flour
- 1 tsp salt
Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.
Add the eggs one at a time. Be sure the first egg is fully incorporated before adding the next one!
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!
It’s better to have a lumpy dough rather than a overworked one.
Divide the dough in the portions you need. (I did 2 big tarts for 8 persons)
Turn each part into a disk and wrap them with plastic wrap and store in the fridge overnight.
Next day, remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart pan with the dough and put it back in the fridge for at least 1 hrs to rest.
Preheat the oven to180°C
Bake for 20 minutes until it’s golden brown.
Let cool in the tart pan.
- 200 g whole eggs (4 eggs)
- 240 g granulated sugar
- 160 g fresh Meyer lemon juice
- zest from about 4 or 5 lemons
- 300 g unsalted butter, room temperature and cubed
Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)
Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.
The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.
I add you here my favorite photo of the day =DPS: Sorry about the pipping, is not even close to perfection, but I was in a hurry :(!
You fellows can take your time to do it better than me. Take pictures and send them to me ❤
Happy Mother’s Day for those who are in France!
Love you all,