Lemon Tart with Marie Biscuit Crust

Ingredients

For the crust

• 2 tablespoons unsalted butter
• ½ cup (40g) Marie biscuit crumbs

For the filling

• 4 tablespoons butter, cut in chunks (½ stick)
• ½ cup (115ml) lemon juice, from about 2-3 lemons
• 1 teaspoon gelatin powder, unflavored (½ package)
• ⅓ cup (75g) granulated sugar
• 1 egg
• 2 egg yolks
• ½ pinch of salt
• Whipped cream, optional

Preparation

1. Make the crust: Melt the butter in the Shallow Anyday dish. Add the Marie biscuit crumbs and mix into the melted butter. Form a crust by pressing the crumb mixture evenly into the bottom of the dish.
2. Make the filling: Place butter in the Deep Anyday dish, and cook uncovered for 1-2 minutes in 30 second intervals, or until fully melted.
3. Add the lemon juice, gelatin, sugar, eggs, yolks, and salt and blend with an immersion blender until well incorporated. (Using an immersion blender or regular electric blender is imperative to the success of the recipe.) 
4. Cook uncovered at Power Level 6
   ✕

   Certain foods cook best in the microwave at lower power levels. 

   Different microwaves have different settings. See your microwave manual (or look it up online) to learn how to change your microwave’s power level.

   For many microwaves: enter the cook time, press the “Power” (or “Power Level”) button, and select a number between 1-10. Other microwaves may require selecting the Power Level first, and then entering the cook time.

   Microwaves list power levels in different ways. Here’s a guide to help you adjust:

   PL 10 = 100% = High (default)

   PL 9 = 90% = High

   PL 8 = 80% = Med-High

   PL 7 = 70% = Med-High

   PL 6 = 60% = Medium

   PL 5 = 50% = Medium

   PL 4 = 40% = Med-Low

   PL 3 = 30% = Med-Low

   PL 2 = 20% = Low

   PL 1 = 10% = Low

   You will know if the power level has been successfully changed if you hear periodic changes in the microwave’s tone after it begins cooking.
   

   for 6 minutes. The curd will be ready when the mixture coats the back of a spoon. If needed, cook for 30-second intervals until done.
5. Whisk the curd until it thickens and strain into the prepared crust to remove any potential curdled whites. 
6. Allow the tart to cool completely in the refrigerator and serve with whipped cream.

Serving suggestions & tips