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Meyer Lemon Tarts now available

Posted by Thomas Marinucci on

We're so excited that it's Meyer Lemon season again. Meyer Lemons are a smaller, thinner skinned version of the common lemon. They are sweeter than regular lemons and have a faint scent of bay leaf, in my opinion, which gives them a more complex flavor. In addition to making sorbetto from them, my Meyer Lemon Tart Au Citron is very popular. As always, everything is handmade in our artisan kitchen. We use almonds in the pastry crust to give some added dimension to the flavor and to make the crust a bit more crumbly. 

Next, we juice our fresh Meyer Lemons by hand and zest the skins. This is mixed with eggs, sugar, and butter, and cooked over a steam bath to create the sabayon custard. When everything cools, we pipe the sabayon into the shells and serve them simply. I'm not a fan of pointless garnishes. The single pure flavors of lemon and almond come through. Let's enjoy them as they are. 'Tis a gift to be simple. 

As always, free home delivery in the Washington, DC metro market.