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Ingredients
- 4 x meyer lemons (or possibly 3 regular lemons)
- 3 c. granulated sugar, (divided)
- 2 c. water
- 4 c. all-purpose flour
- 1 pch salt
- 2 tsp vanilla
- 2 c. unsalted butter, chilled (4 sticks)
- 2 c. mascarpone cheese
- 2/3 c. whipping cream
- 1 c. powdered sugar
- 2/3 c. meyer lemon juice (or possibly regular lemon juice)
Directions
- Makes one 11-to 12-inch tart
- Wash whole lemons and slice into thin slices, discarding the ends which have no pulp. Remove any seeds. Combine 2 c. sugar and the water and bring to a boil. Add in the lemon slices and simmer till the lemon slices are slightly translucent/soft and sweet, about 20 to 30 min. Carefully remove the candied lemon slices to a baking sheet to cold. Set aside.
- Preheat oven to 350 degrees.
- Combine the flour, salt, vanilla and remaining 1 c. sugar in the bowl of a food processor. Pulse to combine. Cut the chilled butter into pcs and add in to the flour in the food processor. Pulse till the mix is crumbly and the butter is the size of small peas. Press the mix firmly into an 11- or possibly 12-inch tart pan.
- Cover the dough with a piece of parchment paper and add in about 1-1/2 c. dry beans or possibly pie weights to hold the dough in place.
- Bake the tart shell for 10 to 15 min or possibly till set. Remove the dry beans and parchment paper and continue baking for another 10 min or possibly till golden. Cold completely on a wire rack.
- Combine the mascarpone cheese, cream, powdered sugar and lemon juice in a medium bowl and whip till the mix is thick and smooth (should be the consistency of thick whipped cream). Taste and add in more sugar or possibly lemon juice if necessary.
- When the tart shell is completely cold, fill with the mascarpone filling.
- Garnish with the candied lemon slices. Refrigeratewell before serving.
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