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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

https://www.cuisinedaubery.com/recipe/meyer-lemon-tart/

Nicolas Agraz’s Meyer Lemon Tart

Tuesday January 25, 2022
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 4.7
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Simply my favorite Lemon Tart, with Meyer lemons, for a tasty and intense flavored tart

FX (François-xavier)

About this recipe

This is a recipe that starts in Pasadena, California, when I visited their farmers market

I then discovered a new fruit that I had never tasted : The "Meyer Lemons". Friends I was with told me to buy and taste them, as they were "different and delicious"

Nicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon Tart

Once at home, I cut one and tasted it : they were not as bitter as regular lemons, and definitely tastier, with some madarine-like taste

It all made sense, that people love those Meyer Lemons, they do add a nice and sweeter taste when used in teas or flavored-water

Nicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon Tart

And since sometimes fate makes things happen the same week, I was reading a few days later the French magazine "journal du pâtissier" and I stumbled on a "Meyer Lemon tart"

I decided to try the recipe : since the Meyer lemon fruit was an upgrade to lemons, it would make sense to try this tart !

Nicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon Tart

And what a shock ! After making this beautiful tart, the tasting experience turned into a moment of happiness

Nicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon TartNicolas Agraz’s Meyer Lemon Tart

Meyer Lemons bring such an extraordinary taste to the classic lemon tart !

And the chef Nicolas Agraz made a beautiful recipe with an intense Meyer Lemon Confit (purée'd jam), a beautiful lemon custard, topped with a fluffy lemon chantilly whipped cream. What a triumph !

A tart we are going to make together, and that you should try at least once !!

Nicolas Agraz’s Meyer Lemon Tart

Source of the recipe

A recipe found in the magazine "Journal du Pâtissier (French & English)", Number 467.

To purchase online, see HERE.

Nicolas Agraz’s Meyer Lemon Tart


The recipe is on page 47.

A recipe by Nicolas Agraf, the executive chef at the Pastry Shop "Mademoiselle Colette", in Montbrison (France)

Mademoiselle Colette
24 Quai de l'Astrée
42600 Montbrison
France

Nicolas Agraz’s Meyer Lemon Tart

Modifications to the original recipe

I modified only a few things...

● For the Creamed Sweetened Short Pastry, the Candied Lemon Peels and the Lemon Custard : I already have recipes on the blog (very close to the recipes given by the chef), so these are the ones I am using

● In the whipped cream, I add a bit of meyer lemon confit (candied lemon, jam'ed), to enhance the flavor

● For the decoration, Nicolas Agraz uses a white chocolate ring, I instead use a colorful chocolate disk

Nicolas Agraz’s Meyer Lemon Tart

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 4 H Cooking Time: 13 Minutes Ready in: 1 H Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Tart,  Staples: Californie, Pasadena
White chocolate Tempered chocolate Meyer lemon Candied lemon Lemon custard Shortcrust Pastry
 4.7
Ingredients
  • For a 5.9" (or 5 29/32" or 15 cm) in diameter tart

  • Pie Crust
  •   ½ Cup Creamed Sweetened Short Pastry (160 grams). For the recipe, see HERE
  • Puréed candied Meyer Lemon
  •   1 ¼ Cup Candied Lemon Peels (90 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lemon custard
  •   1 ¾ Cup Lemon Custard (240 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lime Chantilly
  •   4 Tablespoons Sugar (50 grams)
  •   1 ½ Cup Whipping Cream (320 grams)
  •   1 (green) Lime
  •    2 oz White Chocolate (60 grams)
  •   1 teaspoon Powdered Gelatin (5 grams)
  •   2 Tablespoons Water (25 grams)
  •   ½ Meyer Lemon
  •   1 ¾ Cup Candied Lemon Peels (130 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The chocolate disk
  •   some White Chocolate
  •   some Dark Chocolate
  •   some Food Coloring. Yellow and Green Colors


  • For a 7.08" (or 7 3/32" or 18 cm) in diameter tart

  • Pie Crust
  •   ¾ Cup Creamed Sweetened Short Pastry (230.4 grams). For the recipe, see HERE
  • Puréed candied Meyer Lemon
  •   1 ¾ Cup Candied Lemon Peels (129.6 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lemon custard
  •   2 ⅔ Cups Lemon Custard (345.5 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lime Chantilly
  •   ⅓ Cup Sugar (72 grams)
  •   2 Cups Whipping Cream (460.8 grams)
  •   1.4 (green) Limes
  •    3 oz White Chocolate (86.3 grams)
  •   1 teaspoon Powdered Gelatin (7.2 grams)
  •   3 Tablespoons Water (36 grams)
  •   0.7 Meyer Lemon
  •   2 ½ Cups Candied Lemon Peels (187.2 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The chocolate disk
  •   some White Chocolate
  •   some Dark Chocolate
  •   some Food Coloring. Yellow and Green Colors


  • For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

  • Pie Crust
  •   1 Cup Creamed Sweetened Short Pastry (284.4 grams). For the recipe, see HERE
  • Puréed candied Meyer Lemon
  •   2 ¼ Cups Candied Lemon Peels (160 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lemon custard
  •   3 ⅓ Cups Lemon Custard (426.6 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lime Chantilly
  •   ½ Cup Sugar (88.8 grams)
  •   2 ½ Cups Whipping Cream (568.8 grams)
  •   1.7 (green) Limes
  •   ¼ lbs White Chocolate (106.6 grams)
  •   2 teaspoons Powdered Gelatin (8.8 grams)
  •   3 Tablespoons Water (44.4 grams)
  •   0.8 Meyer Lemon
  •   3 Cups Candied Lemon Peels (231.1 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The chocolate disk
  •   some White Chocolate
  •   some Dark Chocolate
  •   some Food Coloring. Yellow and Green Colors


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter tart

  • Pie Crust
  •   1 ¼ Cup Creamed Sweetened Short Pastry (344.1 grams). For the recipe, see HERE
  • Puréed candied Meyer Lemon
  •   2 ½ Cups Candied Lemon Peels (193.5 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lemon custard
  •   4 Cups Lemon Custard (516.2 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lime Chantilly
  •   ½ Cup Sugar (107.5 grams)
  •   3 Cups Whipping Cream (688.3 grams)
  •   2.1 (green) Limes
  •   ¼ lbs White Chocolate (129 grams)
  •   2 teaspoons Powdered Gelatin (10.7 grams)
  •   4 Tablespoons Water (53.7 grams)
  •   1 Meyer Lemon
  •   3 ¾ Cups Candied Lemon Peels (279.6 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The chocolate disk
  •   some White Chocolate
  •   some Dark Chocolate
  •   some Food Coloring. Yellow and Green Colors


  • For a 9.44" (or 9 29/64" or 24 cm) in diameter tart

  • Pie Crust
  •   1 ⅓ Cup Creamed Sweetened Short Pastry (409.6 grams). For the recipe, see HERE
  • Puréed candied Meyer Lemon
  •   3 Cups Candied Lemon Peels (230.4 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lemon custard
  •   4 ¾ Cups Lemon Custard (614.4 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The Lime Chantilly
  •   ½ Cup Sugar (128 grams)
  •   3 ½ Cups Whipping Cream (819.2 grams)
  •   2.5 (green) Limes
  •    5 oz White Chocolate (153.6 grams)
  •   1 Tablespoon Powdered Gelatin (12.8 grams)
  •   ⅓ Cup Water (64 grams)
  •   1.2 Meyer Lemons
  •   4 ½ Cups Candied Lemon Peels (332.8 grams). For the recipe, see HERE. With Meyer Lemons if possible
  • The chocolate disk
  •   some White Chocolate
  •   some Dark Chocolate
  •   some Food Coloring. Yellow and Green Colors

  • You will need...
    6-Inch Stainless Steel Mixing Bowl
    Large Mixing Bowls, Stainless Steel
    Microplane Zester Grater
    Orange and Citrus Squeezer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Food Wrap
    Wooden Rolling Pin
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Ninja Food Chopper Express
    Wilton Offset Spatula
    Plastic Guitar Sheets
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Hand Mixer
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Piping Tips
    Steps


    The Lime Chantilly Cream

    1. Let's start with the cream, as it needs to be refrigerated a few hours before we can whip it

    2. Pour the Water (2 Tablespoons or 25 g) in a small mixing bowl, and sprinkle the Powdered Gelatin (1 teaspoon or 5 g) over. Wait a few minutes until the gelatin has dissolved

    Nicolas Agraz’s Meyer Lemon Tart

    3. Place the White Chocolate ( 2 oz or 60 g) in a large mixing bowl

    4. In a saucepan goes the Whipping Cream (1 ½ Cup or 320 g) with the Sugar (4 Tablespoons or 50 g)

    5. Zest the (green) Lime (1) and add in the saucepan : I am using a microplane

    6.  Cook until bubbles start to form on the edges

    7. Pour onto the bowl with chocolate

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    6-Inch Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless SteelMicroplane Zester Grater

    8. Add in the bloomed gelatin, and stir until the chocolate is completely melted

    9. Squeeze the juice of the Meyer Lemon (½)

    10.  Refrigerate for at least 2 hours, and proceed with next steps

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Orange and Citrus Squeezer KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula


    The tart shell

    11. For the pie crust, we need to prepare the Creamed Sweetened Short Pastry. I gave you the final weight (½ Cup or 160 g), but as we need to roll the dough, it's more convenient if you prepare more than this weight

    12. The recipe is HERE

    13.  Once done, the dough must rest in the fridge for 2 hours minimum (wrap airtight) : it will bake better

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Food Wrap


    Blind Baking

    14. We need to blind bake the tart, that's something we saw previously in this page, HERE. Blind baking means baking the pie crust with nothing in it.

    15. Roll out the dough and lay into a buttered, 5.9" (or 5 29/32" or 15 cm) in diameter, pastry ring, or a mold

    16. Follow the instructions HERE

    17. After baking, allow to cool down at room temperature

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Wooden Rolling PinPerforated Baking PanSilicone Baking Mat Perforated Baking MatMicroplane Zester Grater


    The Candied Meyer Lemon

    18. For the Candied lemons, you need whole Meyer Lemons, unless you can't find any, in which case you can substitute with Regular Lemons

    19. You will notice that once candied, Meyer Lemons turn orange, which is not an issue at all!

    20. To candy the lemons: The recipe is HERE

    21. Mix the Candied Lemon Peels (1 ¼ Cup or 90 g) in a Cup Food Chopper, to obtain a purée

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Ninja Food Chopper Express

    22. Pour the "candied purée" onto the tart and spread evenly

    23.  One trick, if you want to store this tart several days, is to spread melted white chocolate (just a thin layer) to protect the baked pie crust, as the "purée' could turn it soggy. Not an issue at home, as this tart doesn't last more than 2 days, so that's why I don't do coat with chocolate

    24.  Store in the refrigerator

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Wilton Offset Spatula


    The Lemon Custard

    25. For the Lemon Custard (1 ¾ Cup or 240 g), follow the steps in the link below:

    26. The recipe is HERE

    27. Once made, the Lemon Custard (1 ¾ Cup or 240 g) must be poured (right away) onto the tart

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    28. Lay a plastic wrap (to avoid the custard to crust)

    29.  Place in the refrigerator for at least 1 hour

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Food Wrap


    The decoration

    30. For the decoration, the chef suggests to create a white chocolate ring, I chose to make a colorful disk : that's your own choice

    31. Melt White Chocolate which will be better if you temper

    32. Color one part with Food Coloring, yellow color and the other half with green color

    33. Take an "acetate sheet" to pour the chocolate (this makes the chocolate very shiny), otherwise, consider taking aparchment paper

    34. For the acetate sheet : To purchase online, see HERE

    35. Spread the green chocolate with a pastry brush, let it set, and then do it again with the yellow chocolate

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    Plastic Guitar SheetsPastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    36. Melt the Dark Chocolate : It is better to temper

    37. Pour and spread

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    38. Let the chocolate set, and before it becomes hard, push down a pastry ring, 3.93" (or 3 15/16" or 10 cm) in diameter

    39. Let the chocolate become hard (you may need to refrigerate)

    40. Detach the chocolate disk

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    The Whipped Cream

    41. Remember the cream that we prepared and that is waiting in the fridge ? Well, now is time for its entrance on the stage

    42.  Something I do: add Candied Lemon Peels (1 ¾ Cup or 130 g) (to mix into a purée), and add to the cream (will enhance the flavors)

    43. Whip the cream, into what we call a Chantilly: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    44. Transfer this whipped Chantilly into a Pastry Bag, with a Plain Pastry Tip with large diameter (0.66" (or 11/16" or 1.7 cm))

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand MixerMatfer Bourgeat Pastry BagsDisposable Pastry BagsPiping Tips


    Montage final

    45. Take the tart out of the fridge, remove the plastic wrap

    46. Pipe chantilly balls all over, starting from the tart edge into the center

    Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart Nicolas Agraz’s Meyer Lemon Tart

    47. Lay the chocolate decoration

    48. The tart is ready!

    Nicolas Agraz’s Meyer Lemon Tart
    Result

    That's it! Keep in the fridge of course...

    Be ready to share this beautiful tart with everyone, but especially you, only you : you deserve it

    Once again, this tart is the best when using Meyer Lemons, but if you cannot find any, regular lemons will still make this tart very tasty

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    White chocolate Tempered chocolate Meyer lemon Candied lemon Lemon custard Shortcrust Pastry
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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    French Broccoli Soup with Blue Cheese crumble

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