Meyer Lemon Tart – Sweet and floral, this custard like tart will leave everyone wanting more.
Meyer lemon season is slowly coming to an end but not before we make this Meyer lemon tart. It’s creamy, think custard, with a sweet and floral taste from the Meyer lemons, used both in the custard and as a topping.
I’ve been dreaming of making this tart for so long. At first I wanted to make it in the winter using clementines, but I’m glad I put the recipe aside till Meyer lemons were at their peak.
Image a buttery crust, filled with creamy lemony custard and topped with sugared lemon slices. When I say lemony custard I’m not kidding. The filling has both lemon zest and fresh squeezed lemon juice. A lemon lover’s dream come true!!
Save RecipeIngredients
- 2 cups (240 grams) all-purpose flour
- 10 tbsp cold diced butter
- 2 egg yolks
- 1/4 cup (30 grams) powder sugar
- pinch of salt
- few drops of iced water
- 4 eggs
- 3/4 cup superfine sugar (if you don't have any, place 3/4 cup sugar in a food processor and pulse a few times until it's fine)
- 1/2 cup heavy cream
- 2/3 cup freshly squeezed Meyer lemon juice
- 1 tbsp finely grated Meyer lemon zest
- 2-3 Meyer lemons
- 2/3 cup (140 grams) sugar
- 3/4 cup water
Instructions
- For the Crust: In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minutes until the mixture resembles fine breadcrumbs. Slowly, through the feeding tube, add a couple of drops at a time of iced cold water, until the dough comes together in a ball.
- Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
- Meanwhile heat the oven to 400F. When the crust is chilled, roll it out on a slightly floured surface. Carefully, place the rolled crust on the bottom and the sides of an 11 inch tart pan, also known as quiche pan. Trim any excess.
- Cover the crust with parchment paper, fill it with baking beans/rice/beads. Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans and bake the crust, uncovered for another 10 minutes. Remove from the oven and leave to cool for at least 30 minutes. (the crust can be made a day ahead)
- For The Filling: Reduce the oven temperature to 300F.
- In a mixing bowl add the eggs and sugar and whisk for about 5 minutes or until pale in color. Add the heavy cream, Meter lemon juice and grated Meyer lemon zest.
- Pour the filling into the cold crust and bake for 35-40 minutes or until just set. Cool completely before removing from the pan.
- For the Topping: Thinly slice Meyer lemons. Remove the seeds.
- In a small saucepan add the sugar and water and stir to combine. Place over low heat, dip the Meyer lemon slices in and let simmer for about 25-30 minutes or until the pulp looks transparent. Take the slices out and arrange them on the tart. Dust with some powder sugar (optional), slice and enjoy!
Sending love your way,
Roxana
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