How is this for a twist? A modern adaptation of the classic lemon curd tart, with the deliciously unique addition of shiso. This Japanese herb, known for its distinct taste reminiscent of mint, basil, and fennel, imparts a refreshing twist to the tangy lemon curd base.
Shiso, while not commonly found in Western cuisine, is a very versatile herb that deserves a ton more attention than it gets. It can be incorporated into a variety of dishes, such as salads, sushi, and tempura, to enhance their flavor and add new layers of deliciousness. It also works really well in sweeter dishes, which this tart serves as a prime example of. It truly is incredible.
How to Make Shiso Meyer Lemon Tart:
Preheat oven to 350°F (177°C).
For the crust:
In a large bowl, whisk together the flour, salt, sugar, and lemon zest.
Cut the butter into the dry ingredients.
Mix water and vanilla extract, add to the dough, form into a ball, wrap in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.
After 30 minutes, press the dough into a 9-inch fluted tart pan and freeze for 30 minutes.
Bake until golden, about 25 minutes, and let cool.
Shiso Meyer Lemon Curd:
In a medium saucepan, whisk together eggs, yolks, sugar, and cornstarch.
Whisk in shiso, lemon zest, and juice.
Over medium-low heat, stir until the curd is thick enough to coat the back of a wooden spoon (about 7 minutes).
Remove from heat and whisk in butter slowly, a few pieces at a time.
Pour filling into the completely cooled tart shell.
Bake:
Bake for 25-30 minutes until the curd is puffed and set, and may be slightly browned on the edges.
Garnish with shiso leaves.
Shiso Meyer Lemon Tart
Total Time: 80 minutes
Yield: Serves 6
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Description
Shiso, the awesome Japanese herb with a flavor combination resembling that of mint, basil, and fennel, gives this traditional tangy lemon curd tart an updated twist.
Ingredients
Units
- 8 tbsp unsalted butter
- 2 tbsp granulated sugar
- 0.5 tsp fine salt
- 1 cups (237 ml) all-purpose flour
- 0.5 tsp vanilla extract
- 1 tbsp water
- 2 large eggs
- 3 large egg yolks
- 2.5 tbsp shiso, packed, finely chopped into the smallest possible fragments resembling dusting flakes
- 3 tbsp Meyer lemon zest
- 0.3 cups (71 ml) Meyer lemon juice
- 0.25 tsp cornstarch
- 6 tbsp unsalted butter
- 2 Shiso leaves for garnish
Instructions
- Preheat oven to 350°F (177°C).
For the crust:
- In a large bowl, whisk together the flour, salt, sugar, and lemon zest.
- Cut the butter into the dry ingredients.
- Mix water and vanilla extract, add to the dough, form into a ball, wrap in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.
- After 30 minutes, press the dough into a 9-inch fluted tart pan and freeze for 30 minutes.
- Bake until golden, about 25 minutes, and let cool.
Shiso Meyer Lemon Curd:
- In a medium saucepan, whisk together eggs, yolks, sugar, and cornstarch.
- Whisk in shiso, lemon zest, and juice.
- Over medium-low heat, stir until the curd is thick enough to coat the back of a wooden spoon (about 7 minutes).
- Remove from heat and whisk in butter slowly, a few pieces at a time.
To Bake
- Pour filling into the completely cooled tart shell.
- Bake for 25-30 minutes until the curd is puffed and set, and may be slightly browned on the edges.
- Garnish with shiso leaves.
Notes
- To prevent the crust from shrinking, blind bake it with pie weights for the first 15 minutes before removing weights and baking for the remaining 10 minutes.
- If Meyer lemons are unavailable, substitute regular lemons but reduce the amount of juice slightly to avoid excessive tartness.
- For optimal flavor, let the tart cool completely before serving to allow the curd to set properly and the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 100
If you liked this, you are going to love these favorite lemon recipes:
Basic: Lemon Curd
Lemon and Walnut Crusted Cod
Lemon and Butternut Squash Soup
Perfect Lemon Cake with Lemon Syrup
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