Helen's All Night Diner's Testing Notes:
Expand CollapseLittleKitchen's Notes:
ExpandFOR THE CANDIED LEMON PEELS Ask a question about this ingredient
3 large lemons (look for ones with thick skin) Ask a question about this ingredient
3 cups sugar Ask a question about this ingredient
FOR THE CRUST Ask a question about this ingredient
3/4 cups unsalted butter Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 tablespoon powdered sugar Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
2 teaspoons fresh lemon zest Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
144 whole roasted and salted pistachios, shelled (about 2 cups unshelled) Ask a question about this ingredient
Preheat oven to 325 degrees. Using a vegetable peeler, peel off pieces of the skin from top to bottom into long ribbons. Place peels in a saucepan and cover with water. Bring water to a boil and simmer for one minute. Drain water and repeat one more time. Dissolve 3 cups of sugar into 2 cups of cold water. Bring water to a boil and add lemons. Turn heat to low and let simmer for one hour.
Ask a question about this stepMeanwhile, melt butter in medium sized saucepan over low heat. Remove from heat and add sugars, zest and almond extract. Stir to combine. Add flour and stir with a wooden spoon until combined and crumbly. Let crust rest for 15 minutes.
Ask a question about this stepSpray two mini muffin tins with a good coat of nonstick cooking spray. After crust has rested for 15 minutes, spoon a heaping teaspoon of crumbly dough into each cup. The goal is to get the entire cup covered with the least amount of dough. Technique: Using your thumbs, press dough into the bottom of the pan. Then, use your thumbs to spread the dough up the sides until whole cup is covered evenly. Bake crusts for 8 minutes. Allow to cool and drop 3 pistachios into each cup.
Ask a question about this stepAfter lemon peels have simmered for an hour, remove from liquid and allow to cool. Cut peels into 1 inch chunks. Lemon peels will not dry out completely, but can be stored in an airtight container for up to two weeks.
Ask a question about this stepFOR THE FILLING Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
3 tablespoons all purpose flour Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
3 XL eggs, room temperature, beaten Ask a question about this ingredient
2 teaspoons grated lemon zest Ask a question about this ingredient
3 tablespoons fresh lemon juice Ask a question about this ingredient
FOR THE GLAZE Ask a question about this ingredient
1/2 cup powdered sugar, sifted Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1 tablespoon butter, melted Ask a question about this ingredient
Prepare filling while crusts are baking and lemon peels are simmering. In a medium sized bowl, stir together sugar, flour, baking powder and salt. Add eggs, zest and juice and stir to combine. Using a tablespoon, fill each crust cup with lemon filling. Fill to the top of the crust line, but do not go over. (if filling floods out over crust, it will be more difficult to remove from pan). Bake for 15 minutes. Remove from oven and cool in pan.
Ask a question about this stepMeanwhile, prepare glaze. Combine powdered sugar, lemon juice and butter in a small bowl. Using a pastry brush or small spoon, paint the top of each cooled tartlet with the glaze and place a sliver of candied lemon on top of each. Slide a small, sharp pairing knife in between the crust and pan until each tartlet pops out. When ready to serve, dust heavily with powdered sugar.
Ask a question about this stepCan be stored in an airtight container up to one week.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
