Guest Recipe from Chef Piero Zani – Lemon Tart
Italy is famous for having some of the best lemons in the world.
From Sicily, all the way up past Naples, the lemons are legendary.
Interestingly, the north of Italy has a unique microclimate that makes it perfect for growing lemons, as well.
My friend from the Lake Garda region, Chef Piero Zani, has offered a recipe for everyone’s enjoyment, and to bring a ray of sunshine to winter’s chill.
This recipe is different, in that it uses a homemade lemon marmalade as the base for the tart filling.
Try it out, and let me know what you think!
Chef Piero Zani’s Lemon Tart Recipe
For the Filling:
5 Organic Lemons
1 1/4 cups of sugar
For the Pastry Cream
1 Cup of Milk
4 Egg Yolks
3/4 cup of sugar
2 Tablespoons of Flour
For the Crust
2 Cups of Flour
2 Sticks of Butter, softened
2 Teaspoons of Vanilla
1 Packet of Yeast
Preheat the oven to 325 degrees.
Peel the lemons with a potato peeler, removing the entire yellow skin, and then, using a sharp knife, remove the entire white skin, leaving just the bare flesh of the lemon. Cut into small pieces with a knife, and cook the lemon pieces with the sugar on a very low flame for about an hour and a half. Let the mixture cool slightly, and then process until it’s finely chopped in a food processor.
To make the pastry cream, mix the egg yolks with the sugar and flour. Add the milk that’s been just heated to the boiling point and mix well. Put the pot back on the stove, and cook it for five minutes. Add the lemon marmalade, and mix well.
To make the crust, mix the sugar and softened butter well, and add the eggs. Mix well, and then add the flour, the yeast, and the vanilla. Mix this just enough to combine the ingredients, and transfer this to the refrigerator to rest for at leat half and hour.
Take a tart pan, and roll out half of the dough to make the crust to about 1/4 inch thickness. Fill the crust with the cooled filling, making sure to even it out over the surface. Cover the top with the other half of the dough, and pinch the edges where the crust and the cover meet.
Bake in the 325 degree oven for about 35 minutes, or until a knife inserted into the center comes out clean. Allow the tart to cool, and serve.