Ludo Lefebvre offers his best tips for perfecting this classic dessert.
Welcome to Ludo a la Maison. Aujourd'hui, we are going to do a Meyer lemon tart. Why I like lemon tart? The custard, everything custard is good. Everything with eggs is good, and butter. Meyer lemon, this lemon is really California. Cuz normally a real lemon is very tart. It's [SOUND] Actually the [UNKNOWN] lemon is more sweet, is less tart. You can really drink it just like that. So first we are going to do the dough. So for the dough we need all purpose flour, powdered sugar. And the key to make a dough is really to have the butter room temp. It's more easy to mix. So put in your bowl unsalted butter. And now, one egg. [INAUDIBLE] Everything's a [INAUDIBLE]. So we're going to [INAUDIBLE] here. We call that a paddle not a whisk, paddle. [MUSIC] [FOREIGN] Guys. [INAUDIBLE] Look at me. Cannot figure out how to use this thing. At the restaurant I don't do anything, that's all my cooks do everything. I think we are good. Bon! So make sure to start very slow, okay, if you go too fast, [NOISE], there'll be a firework of flour in the kitchen. Well, 30 years ago when I was working the kitchen, there was not all this technology, man, everything was by hand, everything with the whisk. My arm, this one, was way bigger than this one, it was crazy. Like, big here and normal here. In the mean time I'm going to put the oven on 350. So wallah. When I was a kid I loved to eat raw dough. So I think a lot of people love raw dough. Like the cooky dough ice cream, the dough is always raw guys. Okay? When we put raw dough to rest. At least one 1 hour Bon, meilleure lemon tart. Lemon juice in the pot, okay like that here. Take our sugar, put in the mixing bowl. Crack our eggs. Now we're going to mix eggs and sugar for at least five good minutes. So, we mix it Until it become very very creamy. And the volume, is going to double. Make sure my lemon juice is very hot. It's boiling you see? It's boiling, we stop it, boom. Supposed to take like 10 seconds, that's it, so fast. I'm going to take my lemon juice and put in the mixing bowl [MUSIC] [INAUDIBLE] Now, our eggs, sugar, and lemon juice is mixed very well. We want to pour in our source pan. [UNKNOWN] So now, we are going to cook the custard for at least five good minutes. It's better to start with your low heat. Most mistake people do, either restaurant or at home, is to burn the custard. So be patient, make sure to whisk. [MUSIC] So my assistant [UNKNOWN] give me to a small pot, it was very hot for me to mix Not a lot of energy. I'm afraid that it's going to go everywhere. Sabotage. You can see some dark spots in my cream. It means I burned it a little bit. We show you all the mistakes we do. I'm going to strain my came. So now we're gonna go back here in the mixer. We're going to add slowly our butter. Make sure to use a good, good, good quality of butter. Butter is flavor, okay? Wait for the butter to melt. Lemon zest [MUSIC] Perfect, good stir, this is really. So it's still a little bit liquid, it's normal, beautiful, look at the color. I wish you can smell. So I'm gonna put the cream in the fridge until become cold. No space here. I recommend to do that a day ahead if you can. Now we're going to roll the dough. The dough is a very, very basic sugar dough, very easy to use, very easy to roll. And when you bake it's crunchy, and you have great flavor. Press the dough like that, like you're play with play-doh? No need to be perfect, okay? So when I bake, I really want my doubt to stay in this shape. So you will put aluminum foil on the top of your dough. And now we put some just dry beans, it comes out, and push it. So now we're going to bake the dough at 350 for around 20 minutes. [MUSIC] We should do like a, like a, we should have a muppet with me while I do this show. Like the best show I did it was with Elmo. Love it. Now we're going to wait 30 minutes until the beans become cold. I will take off my beans. Taking the beans for the next time. Okay, don't throw away the beans. Okay, use it for the next time you bake the dough. I remember the first time I tried to make [UNKNOWN]. It was amazing, amazing flavor. It was very, very surprising. This is a lemon really? Can we finish the tart guys? Yes. You ready? America are you ready? America are you ready! Let's finish the tart, okay? Your lemon custard. Look at this beautiful texture! Beginning of the spring. [SOUND] Shake it. Take the lemon. Just very thin slice. [FOREIGN] [MUSIC] Look at the sun. This is a mayer lemon tart. This is a texture of the cream of it. That's good, that's perfect. I'm going to test it. It's my tart. Excuse. [MUSIC]. [MUSIC]