Make a decadent Meyer’s lemon tart with this parfait recipe

This lemon curd parfait serves as a decadent tart, serving lemon curd, poppy seed rind, and spiced berries in layers for a refreshing summer time dessert. The recipe might be present in “Collect: Informal Cooking from Wine Nation Gardens” by Janet Fletcher. (Photograph offered by Meg Smith)

Uninterested in conventional summer time pancakes? Do that deconstructed lemon tart recipe – a Meyer lemon parfait with layers of crumbly crust and berries soaked in wine and sugar.

This recipe comes from Clif Household Vineyard, the place an natural, edible farm provides produce for the vineyard’s meals truck, Clif Household Bruschetteria. The recipe is certainly one of greater than 60 featured in “Collect: Informal Cooking from Wine Nation Gardens” (Harry N. Abrams, $40) by Janet Fletcher.

The Napa-based meals author is the voice of the Planet Cheese publication and writer of a number of cookbooks highlighting wine, cheese, and farm-to-table meals. Her newest guide options recipes and wine pairings impressed by 13 edible gardens in wine nation.

Meyer Good Lemon Twine

Serves 6 to eight


Poppy seed shell

1¼ cups unbleached all-purpose flour, plus extra for a piece floor

2 tablespoons of granulated sugar

1 tablespoon of poppy seeds

1⁄8 teaspoon kosher or sea salt

1⁄2 cup chilly unsalted butter, reduce into small items

1 giant egg yolk

2 to three tablespoons of chilly heavy cream

Meyer lemon curd

3/4 cup Clif Household Meyer lemon jam or different marmalade

1/2 cup granulated sugar

6 tablespoons of recent lemon juice

3 giant eggs, at room temperature

3 giant egg yolks, at room temperature

1/4 teaspoon kosher or sea salt

1⁄2 cup plus 2 tablespoons unsalted butter, at room temperature, in small items

Marinated berries

2 pints of blueberries or blackberries

1/4 cup powdered sugar

2 tablespoons of purple wine

1 teaspoon recent lemon juice

6 to eight recent mint sprigs, for garnish


Make the poppy seed crust: In a meals processor, mix the flour, sugar, poppy seeds, and salt and mix properly. Add the butter and beat till the combination resembles coarse meal. Whisk the egg yolks with 2 tablespoons of the cream, then sprinkle them evenly over the dry combination. Beat till the dough begins to come back collectively, including one other 1 tablespoon of cream if the dough appears dry. Deal with the dough as frivolously as attainable, form it right into a flat disc, wrap it in plastic wrap and refrigerate for no less than an hour or as much as a day.

Preheat the oven to 350 levels. Take the dough out of the fridge about quarter-hour earlier than rolling it to melt it up a bit. On a frivolously floured work floor, roll out the dough to 1/4-inch thickness. The form would not matter so long as it suits within the pan. Switch the rolled dough to an oven tray. Pierce the dough in a number of locations with a fork. Bake till golden brown, 20 to half-hour. Let it cool on a wire rack till it reaches room temperature. Gently break crust into items sufficiently small to suit into serving cups. Retailer in an hermetic container at room temperature till you might be able to assemble the parfait.

Make the Meyer lemon curd: Place bowl within the fridge to relax. Place all curd substances in a blender and puree till fully easy. Pour combination into the highest of a double boiler and set over boiling water (however not touching). Prepare dinner, whisking nearly consistently, scraping the perimeters of the pot or pan often, till the combination thickens and registers 178 to 180 levels on an instant-read thermometer. Do not let the curd boil, or it is going to curdle. Take away the curd from the warmth instantly and whisk for a minute or so to chill it.

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