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Meyer lemon tart

Perfect Meyer Lemon Tart

  • Author: Sarah
  • Total Time: 3 hours 10 minutes (including chilling time)
  • Yield: 8 servings 1x

Description

A buttery, crisp crust filled with silky Meyer lemon curd bursting with citrus flavor. This dessert strikes the perfect balance between tangy and sweet, making it a showstopper for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) cold unsalted butter, cut into cubes
  • 1 egg yolk
  • 1–2 tablespoons ice water
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed Meyer lemon juice
  • Zest of 2 Meyer lemons
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons (30ml) heavy cream

Instructions

  1. Prepare the crust: In a mixing bowl, combine 1 1/4 cups (160g) all-purpose flour, 1/4 cup (50g) sugar, and 1/2 cup (115g) cold unsalted butter (cut into cubes). Use your fingers or a pastry cutter to mix until crumbly. Add 1 egg yolk and 1-2 tablespoons of ice water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.
  2. Roll out the dough: On a floured surface, roll the chilled dough into a circle roughly 12 inches in diameter. Transfer to your tart pan, pressing down gently to fit. Trim the edges, then chill for another 15 minutes.
  3. Blind bake: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.
  4. Make the lemon curd: In a saucepan, whisk together 4 large eggs, 1 cup (200g) sugar, 1/2 cup (120ml) freshly squeezed Meyer lemon juice, and the zest of 2 lemons. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat and stir in 4 tablespoons (60g) butter and 2 tablespoons (30ml) heavy cream.
  5. Strain the curd: Pass the curd through a fine mesh sieve into a bowl to remove any lumps. Pour into the cooled crust and smooth the top.
  6. Set the tart: Chill in the refrigerator for at least 2 hours to allow the curd to set completely.

Notes

For the best results, use cold butter for the crust and cook the lemon curd low and slow to avoid scrambling the eggs. Always strain the curd for a silky texture.

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 22
  • Sodium: 50
  • Fat: 15
  • Saturated Fat: 9
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 4

Keywords: Meyer lemon tart, lemon dessert, citrus tart, buttery crust, tangy sweet dessert

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Find it online: https://flavorfullrecipes.com/perfect-meyer-lemon-tart-recipe-easy-bright-and-buttery-dessert/