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Meyer Lemon Custard Cake

January 27, 2015 by Renee

Meyer Lemon Cake

Meyer Lemon Cake-4

This winter grey has carried on for what seems like an eternity. Each day I have peeked out of the window of my kitchen and from the warmth of my house, where the radiators clang to life and bursts with steamy hisses of warm air to see the dark, almost angry skies and I watch as the snowflakes blow around in the wind, swirling and blowing sideways. The snowdrifts are growing.  I shudder with a chill and think that I absolutely hate the idea of going outside- bundling up, wrapping myself in scarves and mittens and a heavy wool coat that weighs on my shoulders and curls them forward making me hunch like an old woman, head down against the wind and cold.

Winter is a miserable season.

Thankfully, I was able to close the curtains and retreat back into the coziness of my kitchen. It’s a snow day, today, and everyone will get to stay home. It’s a good day to turn on the oven. On the counter sits a bowl of bright yellow orbs of sunshine- Meyer Lemons- just beckoning to be transformed into something to chase away this perpetual winter.

Meyer Lemon Cake-9

A custardy, soufflé-like cake that bursts with rays of flavor- bright and refreshing, luscious and lemony is sure to banish this dreary weather once and for all. Meyer lemons are winter’s answer to sunlight.

These citrus fruits are sweeter and less tart than your typical every day, store bought lemons. Their season is short and supplies are usually quite limited depending on where you live, so if you see them in the store, grab a few, or a maybe even a dozen to use. You can store them on your counter, but they will last longer in the fridge.

 

Meyer Lemon Cake-1

 

 

Meyer Lemon Custard Cake
 
Print
Author: Renee
Ingredients
  • 4 tbs butter, cut into 1 tbs pieces, room temperature + more for preparing the baking dish
  • 1 cup sugar
  • 3 large eggs, separated
  • 1 tbs Meyer lemon zest
  • ⅓ cup freshly squeezed Meyer lemon juice
  • ½ cup flour
  • ½ cup sour cream
  • ½ cup milk
  • ¼ tsp salt
  • 2 tbs. powdered sugar
Method
  1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 1 quart soufflé dish.
  2. In a medium bowl (or in the bowl of a stand mixer), beat the butter and sugar together until light and fluffy at medium speed. Add egg yolks, one at a time and continue to beat until completely mixed and creamy.
  3. Lower the mixer speed and add the lemon zest, lemon juice and the flour. Continue mixing until all of the flour is incorporated.
  4. Add the sour cream and milk and beat until a smooth mixture. Set aside.
  5. In a medium bowl whip the egg whites until foamy, slowly add the salt and continue to whip until they hold stiff peaks
  6. Gently fold half the beaten eggs whites into the lemon mixture being sure to not deflate them. Repeat with the other half of the egg whites. Don't over mix. Fold the eggs in gently until all of them are combined with the lemon mixture.
  7. Pour into the prepared soufflé dish and place the entire dish into a larger pan to be used as a water bath. Pour boiling water about 1" high all around the soufflé dish. Bake for 50-60 minutes until the top is golden and the cake springs back with a light touch to the top. Don't open the oven door while the cake is baking!
  8. Once you remove the cake from the oven, carefully remove it from the water bath and let the pan cool on a rack for 15 minutes.
  9. Dust the top with powdered sugar and serve with berries and/or whipped cream.
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Meyer Lemon Cake-7

Meyer Lemon Cake-8

Meyer lemons are very versatile. Their characteristic sweetness comes from being crossed with mandarin oranges somewhere along their lineage and you can add them to any recipe calling for regular lemons- stews and tagines, roast chicken, or vegetables. Their zest makes a provides a burst of fresh flavor when added to pasta or risotto, and their juice can be used in recipes for cocktails, lemonade, sorbets, vinaigrettes, lemon cakes, bars, and pies. Their very presence makes you think of all things bright and sunny.

They make Lemon Curd into a velvety, creamy, tangy treat that you cannot get enough of and their peels when candied will make you swoon, especially if you have coated them with dark chocolate. Which is always a good thing.

And while I will have to venture out into the snow tomorrow, at least for today I can burnish the dreary darkness of winter away with a luminous yellow against the grey sky.  With thanks to Meyer Lemons.

Filed Under: Eat, Desserts Tagged With: Cake, Custard, Meyer Lemon

Tarte a l’Oignon (Onion Tart) Recipe

March 8, 2011 by Renee

20110308-DSC_8240This is one of our favorite tarts to serve at Brunch. It’s classic French bistro fare. Creamy and savory with a hint of sweetness. It’s the perfect combination and disappears within minutes. Serve with a salad of field greens and you have an entire meal.  It normally serves 6 but if I am being really honest, it serves 2. The prep is actually very easy, but the dough must rest for a good half hour before baking, which accounts for the long prep time/cook time.

The dough recipe is our standard pie crust recipe. We  have at least four different variations of it to use for everything from tarts, pies, to quiches and more. It can be used for both sweet or savory dishes. This one does not have any sugar or eggs in it and is perfect for savory dishes.

 

Serves 6

Pate Brisee or Tart Shell Dough:

  • 3/4 cups Flour
  • 7 tablespoons Butter, very cold
  • 1/8 teaspoon salt
  • 60 milliliters water, very cold

Sift flour and salt into the bowl of your mixer.

Cut butter into very small pieces and add to the flour and salt mixture. Turn the mixer on low and slowly add the water.

When the dough is a sandy texture, remove it from the bowl of the mixer and knead into a ball. Cover in plastic wrap and place in the refrigerator for one half hour.

Preheat oven to 400 degrees F.

When ready, remove from the fridge and roll out on a floured surface about 1/4″ thick.

Butter and flour a 9″ tart ring/mold or a 9″ shallow pie pan.

Place the dough in the pan and crimp the edges.

Cut a piece of parchment to lay on top of the tart bottom and fill with pie weights or dried beans.

Bake for 10-12 minutes until it is dry and chalky white. Remove the beans and set aside to cool.

For the Filling:

  • 1 Onion, thinly sliced
  • 2 tablespoons butter
  • 1 egg
  • 1 egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt & pepper, to taste
  • nutmeg, a pinch

Heat the butter in a large skillet over medium low heat. Add the onions and cook about 30 minutes until they are very soft and caramelized. Add salt and pepper to taste.

Preheat the oven to 325 degrees F and prepare the custard.

Combine the egg with the egg yolk in a small bowl with a whisk.

Add the milk, cream, salt, pepper and nutmeg, whisking gently until combined. Do not over whisk and create bubbles or froth/foam.

Spread the onions on the bottom of the prepared tart shell and pour the custard over the onions filling the shell completely.

Bake for 30 minutes until the custard is just set. Do not let the custard rise, as this is a sign of overbaking. Serve warm or at room temperature. Goes great with a field green salad and light vinaigrette.

 

      Enjoy!

Filed Under: Eat, Featured Posts, Breakfast & Brunch, Vegetables Tagged With: Custard, Dough, French, Onion, Onion Tart, Pate Brisee, Recipe, Tart

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