Lemon Soufflé Tart Filling
This is a recipe that many people haven't heard of and that is not often served on restaurant dessert menus due to it's a minute preparation and simplicity. That is such a shame! It is light, tart and refreshing and absolutely delicious. Paired with a sweet berry coulis, a perfect buttery pie crust and whipped cream, this simple dish will win over even the toughest 5 year restaurant critic!
This recipe comes from the sadly closed French Culinary Institute in NYC. I first made it when I was a student there about 15 years ago and haven't made it since but I am so happy to have rediscovered it to share with you.
Provided below is the original recipe but also a note, at Zoe's request, on reducing the lemon juice to make the finished tart just slightly less, well... tart.
The filling can be folded together an hour or two in advance but when you are ready to serve, I really think the tarts are best consumed fresh out of the oven or at least warm. That said, one can totally bake off a few and hold them in the fridge for a day. They will still be totally tasty. But for that magical combination of warm buttery sablee pastry and feather light, lemon filling, immediate consumption is the way to go.
You can also try using other citrus (orange, blood orange, lime); citrus liqueurs (grand marnier, solerno, limoncello) or even skip the citrus and go with classic vanilla (just make sure to substitute the same amount of juice with water or milk).
Ingredients
- 3 Yolks from Large Eggs
- 1/2 (1 TBS) Egg White
- 25 g Granulated Sugar
- 90 g Lemon Juice (or 60 grams juice and 30 grams water)
- 1 1/2 TBS Microplaned Lemon Zest
- 3 Egg Whites
- 50 g Granulated Sugar
- Pinch of Salt
Instructions
- Heat oven to 400 degrees.
- Whisk together yolks, first measure egg white and first measure sugar until pale yellow and the sugar is completely dissolved.
- Add lemon juice and zest then cook over very low heat in a small pot or double boiler (heat resistant bowl set over a pan of simmering water) until thickened.
- To know if thickened properly, look for the following: you can see the bottom of the pot or bowl when you drag the spatula through it; the mixture forms a ribbon or small mound when lifted and drizzled back into the bowl; temperature is about 160 degrees.
- Once thickened, remove from the heat and continue stirring until cooled to room temperature. Set aside.
- In a separate clean bowl, whip egg whites until very foamy. Continue whisking vigorously (a hand mixer is a great tool for this) while slowly adding the second measure of sugar and a pinch of salt. Keep whisking until you achieve stiff glossy peaks.
- Fold the egg whites into the yolk mixture in three additions.
- Mound into baked and cooled tart shells.
- Bake until just slightly puffed and a cake tester or tip of a sharp knife come out clean or just very slightly damp.
- Serve immediately with raspberry coulis, whipped cream and berries.