Nibbling Lemon Tart as the Snow Falls

March 11th, 2018 § 2 comments § permalink

Meyer Lemon Tart 

What is it about late-winter snow storms that inspires me to bake? Perhaps it’s the warm oven and comforting aromas, or maybe it’s post-snow-shovel sugar cravings? Either way, this has always been the case for me. Of course, baking during a blizzard —when the threat of a power outage looms large— is a big risk.  So, I try to think of things I can bake in less than an hour. Snow also means using the ingredients on hand, since travel is out of the question.

Walking back from my tractor after making a quick, snow-clearing pass down the drive, I paused to admire the snow-dusted Witch Hazel. Oh, sugar-sprinkled lemon tart? Inspiration struck! Homegrown citrus —lemon, lime and calamondin— I usually have from my own trees (see tips for growing your own citrus here). This year, my Meyer Lemon has been a little stingy —I think I brought it inside a bit late, exposing it to frost— but it has finally relented; offering up 3 ripe fruits. Fresh eggs? Check. Butter? Check. Cream? Oh yes . . . Always. Time for a lemon tart!

Inspiration for a Sugar-Dusted Tart: Hamamelis x intermedia ‘Arnold Promise’

Dressed with Half a Container of Organic Raspberries & Dusted with Confectioner’s Sugar

Hamilton Beech Commercial Citrus Juicer. Less-than-Perfect Lemons = Perfectly Fine Juice for a Perfectly Delicious Tart

I am a fresh citrus lover. Long before I began growing my own lemons, limes and calamondins, I started pressing fresh juice for drinking, cooking, baking and cocktail-making. For years I had a cumbersome and flimsy citrus press, then voila, this fantastic, Hamilton Beech commercial citrus juicer appeared beneath the tree one Christmas and I have never looked back. If you love pressing citrus, this tool will make short work (and fun), of the process. I find that I get more juice (and if double pressing, pulp too), when using a strong press.

M e y e r    L e m o n    T a r t

I n g r e d i e n t s 

One pre-baked, sweet tart shell (see recipe below)

½     cup Meyer lemon juice (about 2-3 lemons & their zest, depending upon size)

2     eggs

3     egg yolks

6     tbs sugar

2     tbs cream

pinch of fine salt

6     tbs best-quality, unsalted butter, cut into 6 pieces

Confectioner’s Sugar & Organic Raspberries for Decoration/Serving

M e t h o d 

Juice the lemons, (I love my Hamilton Beech commercial citrus juicer), pressing as much pulp as possible through the strainer, and grate the peels. Add both juice and peel together, in a small bowl (watch for and remove seeds, if hand pressing). Beat eggs and egg yolks together with sugar until just mixed. Add egg/sugar mixture to a heavy saucepan and warm over low heat. Add cream, stirring constantly. Add the juice mixture, again stirring non-stop as you go. Add the salt and then the butter pieces, slowly stirring as they melt. When the mixture thickens enough to coat a spoon, remove from the heat and allow to sit 5 minutes. Whisk to smooth and pour into a bowl. Cover and refrigerate to chill for about a half hour or keep chilled for up to two weeks.

Preheat an oven to 375°F.

Fill the cooled, pre-baked tart shell (do not over-fill), and place in the oven for 20-25 minutes or until just set (slightly puffed and firmed but still a bit wobbly at center). Remove and allow to cool for an hour before serving or place in the refrigerator for up to 24 hours.

If refrigerating, allow the tart to come back to room temperature (about an hour), before serving. When the tart has reached room temp, garnish with raspberries, dust with confectioner’s sugar & serve.


P â t e    S a b l é e

(Sweet Dough for 9″ Tart)

Adapted from Dorie Greenspan’s Baking Chez Moi

I n g e d i e n t s 

1 ½     cups (201 grams) all-purpose flour

½     cup (60 grams)  confectioner’s sugar

¼     tsp grated lemon zest

¼     tsp fine sea salt

9 tbs (4 ½ oz/128 grams) chilled, best-quality, unsalted butter, cut in small pieces

1     large egg yolk

M e t h o d

Place the flour, sugar, lemon zest and salt in a food processor and pulse to blend. Lift the lid and scatter butter over dry ingredients. Cover again and pulse until the mixture is roughly the size of peas. Slowly add in yolk, mixing in short pulses. Then, increase pulsing to 10 second intervals until the dough forms small clumps. Stop here. Do not overwork. Rinse your hands in ice water, dry and turn the dough out onto a work surface.

Mix with the heel of your hand, smearing across the counter, rather than kneading, until blended. Gather up in a ball and flatten to a disk.

Butter a tart pan (I like to use a removable bottom tart pan), and evenly press the dough over the bottom and up the sides. Do not overwork. Prick the bottom of the crust with a fork and cover with foil. Place in a freezer for about an hour or longer —or overnight— before removing to bake.

Center an oven rack and preheat to 400°F.

Place the frozen tart on a cookie sheet and bake blind for 25-30 minutes (or until golden brown). You need not use pie weights if you have properly chilled the tart, it should not shrink much. Remove from the oven and cool for at least ½ hour before adding lemon filling.

Meyer Lemons and Tart

Post-Nor’easter: Eighteen Inches of New-Fallen Snow in the Garden

Meyer Lemon Tart: Antidote to Late-Winter Blues


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First Hints of a Changing Season . . .

March 30th, 2013 § 3 comments § permalink

Viburnum bodnantense 'Dawn' ⓒ 2013 michaela medina harlow - thegardenersedenApril’s Promise: Beloved Blossoms on My Bodnant Viburnum (Viburnum x bodnantense ‘Dawn’). Read More About this Beauty in My Previous Post Here

The first hints of a changing season: warm breezes from the south and silvery pussy willow catkins, soft against the skin, flirty pink buds on my favorite viburnum and the taste of sweet new maple syrup in a springtime cocktail.

Finally, as the snowbanks reluctantly recede, Spring has decided to make her fashionably late arrival. Of course we all smile in eager anticipation —watching her seductively saunter up the garden path— even if she always makes us a bit impatient in our wait. Hello gorgeous, we sure have missed you . . .

Hamamelis x intermedia 'Arnold's Promise' Blossoms in Snow ⓒ 2013 Michaela Medina Harlow - thegardenerseden Sweetness to Melt the Snow: The Golden Blossoms of Hamamelis x intermedia ‘Arnold’s Promise’ Sparkle Like Drops of Honey, Begin to Open in the Late Afternoon Sunlight (Read More About this Lovely Witch Hazel Here)

Pussy Willow Bundles ⓒ 2013 Michaela Medina Harlow - thegardenerseden.comjpg Harvesting Pussy Willow (Salix discolor), Branches by the Armful. (Read More About this Delightful Native Here)

Shall we make a toast to Spring and all of her irresistible charms. Here’s looking at you, kid . . .

Sugar-Moon-ⓒ-michaela-thegardenerseden  My Annual, Frost-Melting Treat: Sugar Moon Cocktail (Click Here for Recipe)

Photography and Text ⓒ Michaela Medina/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

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Arnold’s Promise of Springtime…

March 16th, 2011 § Comments Off on Arnold’s Promise of Springtime… § permalink

Hamamelis x intermedia ‘Arnold’s Promise’ is stunning against the blue sky on a late winter day

Though it’s a bit grey and dreary here today —melancholy low fog and freezing drizzle— the promise of spring is in the air. A sure sign? Sweetly scented Hamamelis x intermedia ‘Arnold’s Promise’. This gorgeous shrub literally lights up the pathway on a moody afternoon. Reliably hardy to -20° F (USDA zones 4b/5a – 9b), H. x intermedia ‘Arnold’s Promise’ is one of the more sensational and reliable hybrid witch hazel cultivars for softly fragrant, early springtime blossoms. Producing generous quantities of large, bright yellow flowers and excellent, golden fall foliage, Hamamelis x intermedia ‘Arnold’s Promise’ is a great choice for the four season garden and a favorite of early season pollinators like honeybees. If you are tempted to try a witch hazel in your garden, this is a good cultivar to begin with. Earlier and more prolific in bloom than my other favorites —including Hamamelis x intermedia ‘Diane’ (pictured with profile & plant source link below) and H. x intermedia ‘Jelena’— ‘Arnold’s Promise’ takes its name from one of my favorite horticultural destinations —Harvard University’s Arnold Arboretum in Boston, Massachusetts— where the cross between H. mollis and H. japonica was discovered in 1928.

The witch hazels are a tough group of woody plants, tolerant of many locations and conditions. Given the choice, they prefer slightly acidic, moist but well drained soil that is rich in organic material. Positioning this large shrub or small tree (12′-20′ high and perhaps 15′- 20′ wide at maturity) in a protected spot (near a wind buffering, dark green conifer or warming stone wall) will increase the likelihood of a brilliant spring display and prolonged autumn foliage. Never much enchanted by the dingy yellow of the ubiquitous forsythia hedge, I much prefer the bewitching blooms of springtime Hamamelis. Hamamelis x intermedia ‘Arnold’s Promise’ and other witch hazels are available online (here) at Wayside Gardens.

Hamamelis x intermedia ‘Diane’ (click on photo above for plant profile post) Hamamelis x intermedia ‘Diane’ and other beautiful witch hazels are available online (here) at Wayside Gardens


Article and Photos are ⓒ Michaela at The Gardener’s Eden

All photographs, articles and content on this site, (with noted exceptions), is the original, copyrighted property of The Gardener’s Eden and may not be used, reproduced or reposted without prior written consent. Contact information is in the left side bar. Thank you!

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