Meyer Lemon Tart

12 tarts

Chef Justin Young (IG: @chef__justin_young), Burbank Holiday Inn, Burbank, CA; Photo by Chef Hugo Miranda

150g The Perfect Purée Meyer Lemon Concentrate, thawed
266g sugar
50g water
133g eggs
60g yolks
Zest of 1 lemon
20g corn starch
3 gelatin sheets
1. Set 2 tbsp. sugar aside.
2. Combine sugar and Meyer Lemon Concentrate in a pot to make lemon mixture.
3. Combine eggs, yolks, and reserved sugar together along with the zest of a lemon.
4. Make sure lemon mixture is on medium low heat. Dissolve sugar to a kind of lemon simple syrup.
5. Once your syrup is ready, temper your eggs with your lemon sugar syrup mixture by continuously stirring the lemon mixture.
6. Keep stirring. Depending on how you have your flame set, this can happen really fast. Keep stirring until mixture thickens and can hold its shape on the back of a spoon or it is at 175F.
7. Bloom your gelatin in an ice bath and add the butter. At this point, you can remove the curd from the heat and stir in these last two ingredients.
8. Transfer curd to a cool container and place in an ice bath to set. Blend the curd before working with or serving to assure a nice creamy smooth texture and to have a nice shine to it.