| Meyer Lemon Trio
Chef Hedy Goldsmith, Nemo-Miami, FL
Adapted by StarChefs
- 3 cups heavy cream
- Zest of 6 lemons
- Vanilla bean, split and scraped
- 12 egg yolks
- 1 cup Meyer lemon juice
- 1 cup sugar
- Pinch of salt
- To prepare the crème brûlée:
In a heavy saucepan, combine cream, salt, vanilla bean and lemon
zest. Bring the mixture to a simmer over medium heat. Take off
the heat, cover and steep 10-15 minutes.
- Place egg yolks in a bowl and add a little of
the cream, whisking the mixture. Whisk the tempered yolks into
the remaining cream.
- Whisk meyer lemon juice with the sugar until
dissolved. Add into the cream mixture and strain.
Preheat the oven to 300° pour the mixture into eight 4 ounce
ceramic ramekins. Arrange the filled ramekins in a baking pan
and place it in the oven. Pour enough hot water into the pan to
reach 2/3 of the way up the sides. Cover the baking pan with a
flat sheet pan. Bake the brulées for about 50 minutes.
The brulees will be set around the edges, but move slightly when
set. Remove from oven and transfer to a rack to cool. Cover and
Tart with Meyer Lemon Pastry Cream:
Yield: 2 10" tarts
- Tart dough
- 2 ¾ cups flour
- ½ cup granulated sugar
- 8 ounces unsalted butter
- 2 egg yolks
- ¼ cup heavy cream
- 2 Tablespoons meyer lemon zest, finely grated
- Fresh huckleberries
- White chocolate
Lemon pastry cream:
- 6 egg yolks
- 2/3 cups sugar
- 2 Tablespoons sifted flour
- 2 cups milk
- 1 vanilla bean, split and scraped
- Zest of 6 Meyer lemons
- To prepare the huckleberry tart: Sift the flour
into a large bowl. Stir in the sugar and zest. Cut the butter
into ¼" pieces. Toss the butter with the flour to
coat each piece of butter. Crumble the butter into the flour by
rubbing it between your fingertips - this should resemble coarse
- In a small bowl, whisk together the yolks and
the cream and pour onto the flour mixture. Gather the dough together
with your hands and make a moist soft ball of dough. Chill the
dough for several hours or overnight.
- Take the dough from the refrigerator, let stand
a few minutes and pound it with a rolling pin - make sure to flour
your work surface before rolling out the dough. Roll out the tart
dough 2" larger all the way around to allow for the sides.
Brush off excess flour, lift the dough and place into the tart
pan (consider using oval flan rings). Trim the extra dough and
chill until firm.
- Line the tart ring or flan rings with parchment
paper, leaving an overlap. Fill with pie weights or dried beans.
Bake at 350° until golden brown. Remove from oven. Cool completely.
Carefully remove the beans and peel off the paper. Cool shells.
- To prepare the lemon pastry cream: In a 2 quart
stainless steel saucepan, scald the milk, vanilla bean and zest.
Remove from heat, let steep. Refrigerate overnight - do not discard
- Using the same size pan, reheat the milk to
a scald. Meanwhile, using the whisk attachment of an electric
mixer beat the yolks with the sugar on high speed until the mixture
is thick, pale and forms ribbons when you lift the beater. Whisk
in flour. Pour about ¼ of the hot milk into the yolks (zest
removed) whisking continuously. Return to saucepan, add remaining
milk. Cook over medium heat, whisking constantly until mixture
is thick. Let it bubble in the center for a few seconds - this
cooks the flour. Strain into a bowl and cover the surface of the
cream with plastic wrap. This prevents a skin from forming. Cool.
Yield: 1 quart
- 4 Meyer lemons
- 1 cup sugar
- 4 cups water
- 2 Tablespoons of vodka
- To prepare the lemon sorbet: Wash the lemons
and grate the peel into a non-corroding bowl. Juice the lemons,
measure ¾ cup of juice, and strain it into the bowl with
the grated zest.
- Heat the sugar with 1 cup of water until completely
dissolved, then add the remaining 3 cups of water. Add this to
the juice and peel. Add more juice if needed. Add vodka - this
helps prevent ice crystals from forming and it makes a creamier
texture. Chill mixture. Freeze according to the instructions with
your ice cream maker.
Meyer Lemon Confit:
- 2 large Meyer lemons
- 1 cup sugar
- 2 cups water
- To prepare the lemon confit: Trim off the top
and bottom of the lemon. Cutting from the top to bottom, follow
the fruit. Cut off the peel from the fruit into 1" slices.
Scrape off any pulp, but leave the pith.
- Boil lemons in a large saucepan of water; add
the lemon rind. Return to a boil, strain the zest. Repeat this
step two times more, using fresh water each time.
- Combine in a stainless steel saucepan, the sugar
and 2 cups of water. Bring to a boil. Add the blanched rind and
lower the heat. Cook for 1½ hours. Remove from heat, cool
in the syrup. Chill until needed.
Assembling the Meyer Lemon Trio:
- Paint the bottoms of the tart shell with melted
white chocolate. Allow to set. Fill with Meyer Lemon Pastry Cream
and top with fresh huckleberries.
- Chop the chilled Meyer Lemon Confit. Fill the
bottom of an Asian soup spoon with the confit. Top this with a
quenelle scoop of sorbet.
- Sprinkle the tops of the brulées with
granulated sugar and torch the top until completely melted and
Serve with sake. (It has a light melon nose with a taste of green
apple, though not actually flavored as such. This sake does not have
a vintage year.) The suggested serving temperature for the sake is