Serves 8

Ingredients

For the candied Zest

  • 1 c combined orange, lemon, and lime zest, julienne
  • 1 c granulated sugar
     

For the Cornmeal Crust

  • 1 ½ c sifted all-purpose flour
  • 1/2 c cornmeal
  • 1/2 c (1 stick) unsalted butter, at room temperature
  • 1/3 c confectioner’s sugar
  • 1 large egg
  • Zest of 1 orange

For the Lemon Curd

  • 1/2 (1 stick) unsalted butter
  • 1/4 c crème fraîche
  • 2 large eggs
  • 3 large egg yolks
  • 3/4 c fresh lemon juice
  • 3/4 c granulated sugar
  • 1 ½ t lemon zest

and . . .

  • Crème fraîche, whipped
  • Fresh mint leaves, thinly sliced
  • Citrus Segments
  • Candied Zest

Method

Place the zest in a saucepan and add water to cover by 1/2 inch. Bring to a boil and remove the pan from the heat. Drain the zest and repeat the process. Add water for a third blanching, stir in the sugar, and simmer for 30 minutes. Drain the zest.

Spread the zest on a parchment-lined baking sheet and let dry overnight at room temperature. The next day, toss the zest with more sugar to coat; shake off excess.

For the Cornmeal Crust, stir together the flour, cornmeal, and a pinch of salt. Cream the butter and sugar until light and fluffy. Add the egg and mix well. Mix in the zest, then stir in the flour. If the dough is too dry to gather into a ball, add a few tablespoons of water. Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill for 20 minutes.

Preheat the oven to 350°F. On a lightly floured surface, roll the dough out B⁄i inch thick (roughly a 12-inch round). Press the dough into a 10-inch tart pan with a removable bottom and trim it level with the edge. Place a sheet of parchment over the dough and fill it with pie weights. Bake for 20 minutes, or until golden brown.

For the Lemon Curd , melt the butter and crème fraîche together, stirring to combine over a double boiler filled with simmering water. Remove the pan from the double boiler and set aside.

In a bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from the heat and beat in the butter mixture, then the lemon juice. Strain the mixture into a clean bowl and place it over simmering water. Add the sugar and zest and whisk until warm to the touch, about 4 minutes.
Pour the lemon curd into the crust and bake at 350°F for 25 minutes, or until set. Let cool on a rack; chill. Top the tart with a tangle of candied zest; garnish with crème fraîche, mint, and citrus segments.

If you have a kitchen torch handy, sprinkle the top of the tart with sugar and use the flame to caramelize it.