Recipe

Meyer Lemon Tart Recipe

Add Step-by-Step Photos	Ambauer / All my dishes 1 year, 7 months ago 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. Prep:150m Cook:30m Servings:8	Ambauer
	tasty tangy

tart dough coming to

individual tarts aft

making filling

filling cooking

strained filling

baked tarts

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Ingredients

Crust

1 egg yolk, large

1 tbsp heavy cream

1/2 tsp vanilla

1 1/4 cup AP flour

2/3 cup Powdered sugar

1/4 tsp salt

8 tbsps butter, cut into pieces, chilled

Filling

7 large egg yolks

2 large eggs

1 cup plus 2 tbsp sugar

1/4 cup meyer lemon zest

2/3 cup fresh squeezed lemon juice

4 tbsp butter, cut into pieces

1 tsp heavy cream

pinch salt

Directions

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.

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Comments

mumtazcatering 1 year, 7 months ago said:
Thanks for sharing.....love lemon tarts ...so yummy
have a blessed day
Mumtaz

laurakaay 1 year, 7 months ago said:
This looks delectable! I'm saving it to try later. Thanks for posting it. ;)

chefmeow 1 year, 7 months ago said:
I love lemon anything so this one defintely caught my eye. I will be making this on Sunday. Thanks for the post.

magali777 1 year, 7 months ago said:
I also love lemon desserts, thanks!
Looks really good

margo29920 9 months, 3 weeks ago said:
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 my husband thought it was better. I am not a baker but enjoyed the "science" of making this wonderful dessert!

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