Meyer Lemon Curd Galette

The Meyer Lemon Curd Galette is a beautiful blend of sweet, tart, and buttery flavors, all wrapped up in a delightfully flaky crust. It’s a testament to the beauty of simple ingredients coming together to create a dessert that’s both comforting and sophisticated.

Chef’s Tips

• Cold Butter is Key: For the flakiest pastry, make sure your butter is cold and work quickly to keep it that way.
• Don’t Overwork the Dough: Handle the dough as little as possible to avoid developing too much gluten, which can make the pastry tough.
• Let the Curd Set: Allowing the curd to cool and set at room temperature before assembling the galette will make it easier to work with and prevent it from seeping out during baking.

Ingredients

Homemade Pastry

• 1 ¼ cups all-purpose flour: The base of your pastry, providing structure.
• ½ cup unsalted butter (cold, cubed): Ensures a flaky texture.
• 1 tablespoon granulated sugar: Just a hint of sweetness.
• ¼ teaspoon salt: Balances the flavors.
• ¼ cup ice water: Binds the dough without gluten overdevelopment.

Meyer Lemon Curd

• Zest from 2 Meyer lemons: Adds aromatic citrus oils for depth of flavor.
• 1 cup fresh Meyer lemon juice (4-6 lemons): The star of the curd, offering a unique sweet-tart taste.
• 1 cup granulated sugar: Sweetens the curd.
• ½ cup unsalted butter (room temperature): Gives the curd its silky texture.
• 4 medium eggs: Thickens and sets the curd.
• Pinch of salt: Enhances the lemon flavor.

Galette Assembly

• Powdered sugar, lemon slices for garnish: Adds a decorative touch and a bit of extra lemony zing.

Instructions

Pastry

1. Mix Dry Ingredients: Start with blending flour, sugar, and salt in your food processor.
2. Incorporate Butter: Add cold, cubed butter and pulse until you get a coarse, crumbly texture.
3. Add Ice Water: Slowly introduce ice water until the dough comes together.
4. Chill: Wrap the dough ball in cling film and let it rest in the fridge to firm up.
5. Roll Out: On a floured surface, roll the dough into a circle, embracing its rustic, imperfect shape.

Lemon Curd

1. Whisk Ingredients: Combine lemon zest, juice, sugar, butter, eggs, and salt over simmering water.
2. Thicken: Continuously whisk until the mixture becomes thick and creamy.
3. Cool: Allow the curd to cool to room temperature, where it will thicken further.

Assembly

1. Prep Oven and Pan: Preheat to 400°F and prepare a baking sheet with parchment.
2. Assemble: Spread the curd over the pastry, leaving a border for folding.
3. Bake: Fold the edges over, bake until golden, and let the galette set.

Storage and Reheating

• Storage: Keep leftovers refrigerated, covered, for up to 3 days.
• Reheating: Warm slightly in the oven to revive the pastry’s crispness before serving.

Substitutions

• Flour: A gluten-free flour blend can replace all-purpose flour for those with dietary restrictions.
• Butter: Coconut oil can be a vegan substitute in both the pastry and curd, though it will alter the flavor profile.

FAQs