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Prep 45 mins
Cook 50 mins
I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't had a chance to try it, but when I do I will insert some comments. Recipe by Claudia Flemming.
For the almond crust
- 8 tablespoons unsalted butter, room temperature
- 1⁄3 cup confectioners' sugar
- 1 large egg, lightly beaten
- 1⁄2 lemon, zest of, grated
- 1 1⁄2 cups all-purpose flour, plus more for rolling
- 6 tablespoons almond flour
- 1 pinch salt
For the lemon-lime souffle filling
- 10 tablespoons sugar
- 4 large eggs, separated
- 3 tablespoons all-purpose flour
- 3 tablespoons fresh lemon juice
- 3 tablespoons freshly squeezed lime juice
- confectioners' sugar, for dusting
For the lemon curd
- 3 large eggs
- 3 large egg yolks
- 1⁄2 cup sugar
- 1⁄4 cup freshly grated lemon zest (2 to 3 lemons)
- 1⁄2 cup fresh lemon juice (3 to 4 lemons)
- 1 pinch salt
- 4 tablespoons unsalted butter, softened, cut into pieces
- Lemon Curd (makes 2 cups, only use 1 1/2 cups).
- In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
- Whisk in the lemon zest, juice, and salt.
- Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
- Remove the bowl from the heat, and whisk in the butter.
- Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
- Whisk until cool.
- Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
- The curd will keep for up to 3 days in the refrigerator.
- Almond Crust.
- To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
- Beat in the egg and zest.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
- Mix until dough is smooth.
- Scrape dough onto a piece of plastic wrap, and form it into a disk.
- Chill for at least 1 hour and up to 3 days.
- Make the tart.
- Preheat the oven to 325°.
- On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
- Fit the dough into a 10-inch tart pan with a removable bottom.
- Trim away any excess dough, and use a fork to prick the crust all over.
- Bake the tart crust until pale golden, 20 to 25 minutes.
- Transfer to a wire rack to cool.
- (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
- To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
- Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
- Continue whisking until mixture gets quite thick, about 8 minutes.
- Strain through a fine sieve into the bowl of an electric mixer, if necessary.
- Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
- Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
- Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
- Spread the lemon curd in an even layer into the bottom of the crust.
- Spoon the soufflé topping onto the lemon curd, mounding it attractively.
- Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
- Dust the top with confectioners' sugar, and serve warm.