Lemon tart with a smoked lemon curd, dehydrated lemon slice, and kiwi.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fruits from Chile and FOH.
Curd
INGREDIENTS
- 2 tbsp. Finely grated lemon zest
- 1/3 cup Sugar
- 4 ea. Egg yolks
- 3 tbsp. Salted butter
METHOD
- Combine all ingredients in a double boiler.
- Heat while whisking until mixture thickens and reaches 160 F or coats the back of a spoon.
- Smoke the curd in a smoker or by using a smoking gun.
- Stir and set in tart.
Dehydrated Lemon
INGREDIENTS
- Lemon slices
METHOD
- Slice lemon thin and place on dehydtrator rack set to vegetable/fruit or 135 F for 4 hours.
