Basil Lemon Tart

This classic Lemon Tart (also known as Tarte au Citron) infuses fresh basil into the lemon curd for a subtle hint of herby sweetness. So fresh & vibrant, making it the perfect dessert to celebrate all things spring. If you are looking for a make-ahead dessert to serve this Mother’s Day, this is it!

The tart shell is lightly sweetened & blind baked before a stovetop lemon curd filling is added. A little trick to ensuring the tart shell does not get soggy once the filling is added is to brush the shell with egg wash halfway through the baking process. It will also yield a beautifully golden crust!

Now let’s talk everyone’s favourite… meringue! When making the meringue, first & foremost be sure to use a glass or metal bowl to avoid any oil residue that could be left behind in a plastic mixing bowl. Even the slightest bit of oil will result in flat egg whites.

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

Lastly, be sure to add the sugar very slowly! If you add too much sugar at once, this will cause flat egg whites. Gradually adding the sugar will yield beautifully glossy & fluffy stiff peaks. Happy Mother’s Day!

Basil 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 & cubed
• 3 tablespoons granulated sugar
• 2 tablespoons heavy cream
• 1 large egg yolk (reserve the white)

For the filling:

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

For the meringue

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

Directions

For the tart shell:

1. In a large mixing bowl stir together flour, salt & sugar until evenly combined. Add the butter & work into the dough using your hands or a pastry cutter until a crumbly mixture is formed.
2. In a separate small mixing bowl, whisk together the cream & egg yolk. Add to the flour mixture & work into the dough until you can easily shape dough into a disc. Tightly cover with plastic wrap & refrigerate for a minimum of 2 hours to allow the dough to rest.
3. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom & shape into a crust.
4. Top crust with a piece of parchment paper & add pie weights. Bake at 375(f) degrees for 15 minutes. Remove the parchment, brush with reserved egg white & bake until golden, about 5 minutes. Set aside to cool as you prepare the filling.

For the filling:

1. In a medium heat proof mixing bowl whisk together lemon juice, lemon zest, sugar & basil leaves.
2. Transfer to a double boiler over medium heat & whisk until the sugar fully dissolves.
3. In a separate mixing bowl whisk eggs. Gradually temper the lemon juice mixture into the eggs & add everything back to the heat proof mixing bowl. Whisking constantly, cook over the double boiler until curd thickens, about 15 minutes.
4. Strain mixture & immediately whisk in the butter until fully incorporated.
5. Pour mixture into the prepared tart crust & let stand at room temperature for 30 minutes. Refrigerate until fully set, about 4 to 6 hours. Once the pie has set, prepare the meringue.

For the meringue

1. In a large mixing bowl beat egg whites to soft peaks. Gradually add the sugar & continue beating until stiff peaks are formed.
2. Finish with a splash of vanilla & pinch of salt.
3. Top finished tart with meringue & create peaks using the back of a spoon. Using a culinary torch or oven broiler, brown the meringue evenly.
4. Refrigerate until ready to serve.