Lynchburg Lemonade Tart
Crisp chocolate tuile cones hold silky lemon curd flavored with, of all things, Jack Daniel’s whiskey. The tart lemon and smooth whiskey are a wonderful combination. Plan ahead: the candied lemon wheel garnish is best when made three days ahead of time and allowed to rest in loose sugar.
- Candied Lemon Wheels
- Granulated Sugar - 1/2 cup
- Water - 1/2 cup
- Lemon - 1, cut into thin slices and seeded
- Chocolate Tuile
- Unsalted Butter - 1/2 cup plus 3 tablespoons
- Confectioners’ Sugar - 1-1/4 cups
- All-Purpose Flour - 1/3 cup
- Cocoa Powder - 1/3 cup
- Egg Whites - 6
- Lemon Tart Filling
- Eggs - 3
- Egg Yolks - 3
- Sugar - 3/4 cup plus 1 tablespoon
- Fresh lemon juice - 3/4 cup
- Zest of 2 lemons
- Jack Daniel’s whiskey - 1/3 cup
- Triple Sec or other orange-flavored liqueur - 1/3 cup
- Unsalted Butter - 1 cup minus 1 tablespoon , softened
- Confectioners’ sugar for dusting
- Cocoa powder for dusting
To make the lemon wheels: Preheat the oven to 130 F. Place 1/2 cup sugar and water in a medium saucepan and bring to a low simmer over medium heat. Add the lemon slices. Simmer 15 minutes, or until the outer rind becomes transparent. Remove the lemons from the syrup and place on a non-stick baking sheet. Bake 10 minutes to dry. Remove and pack in loose sugar to remove excess moisture. Let stand for 3 days.
To make the tuiles: In a small saute pan over medium-high heat, melt the butter. Let the foam subside and cook, stirring constantly, until golden brown in color. Remove from heat and let cool for 20 minutes
Sift all dry ingredients into a mixer bowl. Place the mixer on low speed, add egg whites, and blend. Stir in the browned butter with a spatula. Mix until smooth. Let cool for at least 2 hours, or even overnight.
Preheat the oven to 350 F. Place parchment paper on a cool baking sheet. Place a tablespoon of batter on the parchment and spread with the back of the spoon into a thin, even 8-inch circle, adding batter if necessary (a stencil cut from cardboard works very well for making the circles). Bake for 5 minutes. Remove from oven, let cool for 20 seconds, and then lift the tuiles with a spatula and gently press into a martini-type glass, forming a cone. Let cool.
To make the filling: In the top of a double boiler, place all ingredients except the butter. Place the pan in the double boiler one-quarter full of warm water, place over medium heat, and whisk briskly and continually until the mixture increases in volume and forms a ribbon, about 12 minutes. Remove from heat and whisk in the soft butter. Place the mixture in a deep container and chill for at least 6 hours, or overnight.
To assemble: Dust each dessert plate with confectioners’ sugar and cocoa powder. Using your finger, clear a circle around the rim. Fill each tuile with 1/2 cup of filling. Brown the top of the filling with a torch (browning is optional, but this is one time a broiler won’t work). Set a glass with a tuile on each plate and garnish with lemon wheels.