Meyer Lemon Curd Galette
Rich, silky texture and the perfect balance of sweet and tart, pairs exquisitely with the buttery, flaky pastry of the galette
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 cup Unsalted butter (cold, cubed)
- 1 tbsp Granulated sugar
- 1/4 teaspoon Salt
- 1/4 cup ice water
Meyer Lemon Curd
- Zest from 2 Meyer Lemons
- 1 cup Fresh Meyer lemon juice 4-6 lemons
- 1 cup Granulated date sugar (or granulated sugar)
- 1/4 cup Unsalted butter (room temperature)
- 4 medium Eggs
- Pinch of salt
Galette
- Powdered sugar, lemon slices for garnish (optional)
Instructions
- Pastry: Blend flour, sugar, and salt in a food processor
- Add cold butter; pulse until the mixture resembles coarse crumbs
- Gradually add ice water; pulse until dough forms.
- Form into a ball, wrap in cling film, and chill for 30 minutes
- Roll out on a floured surface into a rustic, uneven circle. Set aside
Lemon Curd
- In a bowl over simmering water, whisk lemon zest, juice, sugar, butter, eggs, and a pinch of salt.
- Whisk until thickened (10-12 minutes)
- Let cool to room temperature
Assembly
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Spread lemon curd over pastry, leaving a border.
- Fold edges over the curd, pressing to seal.
- Bake for 45 minutes or until golden and set
- Serve the galette warm or at room temperature, garnished with powdered sugar and lemon slices if desired.