1Combine the eggs, yolks, sugar, juice, and zest over a bain-marie. Add butter and cook, whisking occasionally until thick. Cover with saran wrap and let wrap touch the top of the lemon curd. This will prevent it from forming a skin.
1Meanwhile, in a small saucepan, combine the vinegar and the remaining 6 tablespoons of maple syrup and bring to a simmer. Cook until thickened and reduced to 1/2 cup, 15 to 20 minutes. Let the maple gastrique cool to room temperature and refrigerate.
1Berries: Drip the gastrique on top of the berries over a cooling rack for easy clean-up.
2Tarts: Fill tart shells with meyer lemon curd, then place gastriqued berries atop.
LET’S BAKE TOGETHER!
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