Meyer Lemon Tart
From ambauer 16 years ago
- 30 minutes to make
- Serves 8
This is a tasty tart. Adapted from America's Test Kitchen. I used meyer lemons because they're easy to find here, but regular lemons, or even limes would be wonderful.
Ingredients
- Crust shopping list
- 1 egg yolk, large shopping list
- 1 tbsp heavy cream shopping list
- 1/2 tsp vanilla shopping list
- 1 1/4 cup AP flour shopping list
- 2/3 cup powdered sugar shopping list
- 1/4 tsp salt shopping list
- 8 tbsps butter, cut into pieces, chilled shopping list
- Filling shopping list
- 7 large egg yolks shopping list
- 2 large eggs shopping list
- 1 cup plus 2 tbsp sugar shopping list
- 1/4 cup meyer lemon zest shopping list
- 2/3 cup fresh squeezed lemon juice shopping list
- 4 tbsp butter, cut into pieces shopping list
- 1 tsp heavy cream shopping list
- pinch salt shopping list
How to make it
- To make tart crust: Whisk together egg yolk, cream, and vanilla.
- If you have a food processor, mix together flour, sugar, and salt, or mix by hand.
- Scatter the butter pieces over the flour mixture. If using a food processor, pulse using short pulses, about 15. If doing by hand, cut butter into flour using a pastry blender or your hands.
- Add the egg mixture to the flour/butter mixture, until the dough comes together (about 12 sec in processor).
- Turn the dough out onto a sheet of plastic wrap and press into a 6" disk. Wrap and refrigerate at least one hour.
- Garnish with whipped cream and/or berries.
- Let chilled dough warm slightly at room temp and roll out to fit 9" tart pan (or individual tart pans). Freeze the tart dough in its pan ~30 minutes.
- Adjust oven rack to middle position and preheat oven to 375oF. Press a large sheet of foil into the bottom of the tart, and fill with beans or pie weights. Bake 30 minutes. Remove foil and weights, bake until the crust is golden, about an additional 5-10 minutes.
- While crust is baking, prepare filling.
- In a stainless steel sauce pan (large), whisk together eggs, egg yolks and sugar. Whisk in lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin, sauce-like consistency, about 5 minutes.
- Strain the curd through a fine mesh strainer, immediately. Stir in heavy cream.
- Pour curd into still warm crust. Bake 10-15 minutes, the center should jiggle slightly.
- Transfer tart to cooking rack and let cool to room temperature.
- Serve, or chill. Best if eaten within several hours.
tart dough coming together
Close
individual tarts after baking
Close
making filling
Close
filling cooking
Close
strained filling
Close
baked tarts
Close
People Who Like This Dish 6
- mumtazcatering Gauteng, ZA
- margo29920 Saint Helena Island, SC
- greekgirrrl Long Island, NY
- akross Seattle, WA
- magali777 Mexico, MX
- clbacon Birmingham, AL
- ambauer Berkeley, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Thanks for sharing.....love lemon tarts ...so yummy
have a blessed day
Mumtaz
mumtazcatering
in Gauteng loved it
-
I have made this recipe twice in 2 weeks. The second crust was much better as I didn't rush through it. I used Meyer Lemons from my tree that were overripe and almost orange in colour and were delish. Second tart was made with regular lemons and m...more
margo29920
in Saint Helena Island loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was good "
" It was excellent "