Irresistible Meyer Lemon Tart
This luscious Meyer Lemon Tart is a delightful blend of sunny citrus flavors with a creamy curd that’s perfectly balanced in sweetness. Meyer lemons, known for their distinctive sweetness and floral aroma, are combined with rich butter and eggs to create a tart that's both refreshing and indulgent. Every bite of this tart offers a melt-in-your-mouth experience, with its buttery sugar cookie crust providing the perfect canvas for the vibrant lemon filling. Ideal for special occasions or a simple dessert to brighten up your day, this tart is bound to impress and satisfy anyone who takes a piece.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
sugar
1/3 cup (divided for crust and filling)
butter
1/2 cup (room temperature for crust)
all-purpose flour
1 1/4 cups (for crust)
kosher salt
1/4 teaspoon (for crust)
cream
2 tablespoons (for crust)
vanilla extract
1 teaspoon (for crust)
sugar
1 cup (for filling)
Meyer lemon juice
2/3 cup (freshly squeezed and strained for filling)
lemon zest
1 tablespoon (freshly grated for filling)
eggs
3 large (for filling)
egg yolks
2 (for filling)
unsalted butter
6 tablespoons (softened and cut into half-inch pieces for filling)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the Sugar Cookie Tartlet Crust: In a stand mixer, combine 1/3 cup of sugar and 1/2 cup of room-temperature butter. Mix on medium speed until the mixture is light and fluffy.
3
Add 1 1/4 cups of all-purpose flour, 1/4 teaspoon of kosher salt, 2 tablespoons of cream, and 1 teaspoon of vanilla extract. Mix until the dough is moist but crumbly.
4
Press the dough evenly into the bottoms and up the sides of four 4-inch tart pans or one 9-10 inch tart pan. Make sure the base is level.
5
Bake the crust in the preheated oven for 15-20 minutes, or until the edges are set and firm. Once baked, allow to cool completely before adding the filling.
6
Next, prepare the Meyer Lemon Curd Filling: In a medium saucepan, combine 1 cup of sugar and 2/3 cup of freshly squeezed and strained Meyer lemon juice. Heat over medium heat until the mixture comes to a boil, stirring occasionally.
7
In a large bowl, whisk together 1 tablespoon of lemon zest, 3 large eggs, and 2 egg yolks.
8
Once the sugar mixture is boiling, slowly pour a small amount into the egg mixture while whisking continuously to temper the eggs. Gradually add in the remaining sugar mixture, whisking after each addition.
9
Transfer the tempered egg mixture back to the saucepan, return to medium heat, and cook while whisking frequently until thickened (about 8 minutes).
10
Remove from heat and whisk in 6 tablespoons of softened butter, adding one piece at a time until fully incorporated.
11
Allow the lemon curd to cool for 15 minutes, then pour it into the cooled tart crusts.
12
Refrigerate the tart for at least 8 hours, or preferably overnight, to set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Meyer lemons?
Meyer lemons are a citrus fruit known for their distinctive sweetness and floral aroma, offering a less acidic profile than standard lemons.
What type of crust is used for this tart?
The recipe uses a buttery sugar cookie crust made from sugar, butter, all-purpose flour, kosher salt, cream, and vanilla extract.
How long does the tart need to chill?
The tart needs to be refrigerated for at least 8 hours, though letting it set overnight is preferred for the best results.
Can I use regular lemons instead of Meyer lemons?
Yes, you can substitute regular lemons, but since they are more acidic, you may want to adjust the sugar content slightly to balance the tartness.
What temperature should I bake the crust at?
The oven should be preheated to 400°F (200°C) for baking the crust.
How do I prevent the eggs from scrambling when making the curd?
You must temper the eggs by slowly pouring a small amount of the boiling sugar-lemon mixture into the egg mixture while whisking continuously.
What size tart pan should I use?
You can use either one 9-10 inch tart pan or four 4-inch tart pans for individual tartlets.
How long does it take to cook the lemon curd?
Once the tempered egg mixture is returned to the saucepan, it takes about 8 minutes of whisking over medium heat to thicken.
Should the butter for the crust be cold or at room temperature?
The butter for the crust should be at room temperature to allow for proper creaming with the sugar.
When do I add the butter to the filling?
The softened butter is whisked into the lemon curd one piece at a time immediately after removing the mixture from the heat.
How long should the crust bake?
The crust should bake for 15-20 minutes, or until the edges are set and firm.
Do I need to let the crust cool before adding the filling?
Yes, once the crust is baked, it must be allowed to cool completely before the lemon curd is added.
How much lemon juice is needed for the filling?
The recipe requires 2/3 cup of freshly squeezed and strained Meyer lemon juice.
Is lemon zest included in the recipe?
Yes, 1 tablespoon of freshly grated lemon zest is whisked into the egg mixture for added flavor.
What is the texture of the lemon curd?
The lemon curd is creamy, smooth, and indulgent, balanced by the floral sweetness of the Meyer lemons.
How many eggs are used in the filling?
The filling uses 3 large eggs and an additional 2 egg yolks for richness.
Does the sugar for the crust and filling get mixed together?
No, 1/3 cup of sugar is used for the crust and 1 cup of sugar is used separately for the filling.
How do I prepare the dough for the tart?
Mix sugar and butter until fluffy, then add flour, salt, cream, and vanilla until the dough is moist but crumbly.
Can I use a stand mixer for the crust?
Yes, the recipe recommends using a stand mixer on medium speed to combine the butter and sugar for the crust.
How long should the lemon curd cool before pouring into the tart pan?
The lemon curd should cool for approximately 15 minutes after the butter has been incorporated before being poured into the crust.
Why do I need to strain the lemon juice?
Straining the juice ensures that no seeds or excess pulp interfere with the smooth texture of the lemon curd.
What kind of salt is best for this recipe?
The recipe calls for 1/4 teaspoon of kosher salt to be added to the crust dough.
Is this recipe considered easy?
Yes, the recipe is tagged as an 'easy recipe' and is suitable for those looking for a simple yet impressive dessert.
What is the consistency of the crust dough before baking?
The dough should be moist but crumbly, which allows it to be pressed easily into the tart pans.
How should the butter for the filling be prepared?
The 6 tablespoons of unsalted butter for the filling should be softened and cut into half-inch pieces before being whisked into the curd.
Is this a refreshing or heavy dessert?
It is both; the vibrant citrus flavors make it refreshing, while the butter and eggs provide an indulgent, creamy experience.
Can I serve this for a special occasion?
Yes, the recipe description notes it is ideal for special occasions or as a simple dessert to brighten your day.
Should I boil the lemon juice and sugar together?
Yes, you should heat 1 cup of sugar and 2/3 cup of Meyer lemon juice over medium heat until the mixture comes to a boil.
How do I ensure the crust base is level?
When pressing the dough into the tart pans, take care to press it evenly into the bottoms and up the sides to maintain a level base.
What is the best way to store leftovers?
Leftovers should be kept in the refrigerator, as the lemon curd requires cold temperatures to remain set.