This Meyer Lemon Tart is sweet and tart, with a delicious buttery crust. Perfect for any occasion, from Easter to Mother’s Day.
I love Meyer Lemons. They are named for Frank Meyer, who introduced them to the U. S. in the early 20th century. They are believed to be a cross between a standard lemon and a mandarin orange. They are a little bit sweeter than a standard lemon and are a little more orange in color like a Mandarin. The texture of their skin is more like a mandarin than a standard lemon. I have a tree in my yard and I’m always looking for ways to use them.
What you need for the sweet pastry crust
Flour
Almond flour
Powdered sugar
Salt
Butter
Almond extract
Water
How to make the sweet pastry crust
Preheat the oven to 350 degrees.
Add the flour, almond flour, sugar, salt and cold cubed butter to a food processor. Pulse until the mixture becomes a coarse meal. Next add the almond extract and water and pulse until the dough comes together.
Add the dough to a 14 inch x 4 1/2 inch rectangular tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the tart pan.
Place a piece of parchment paper over the dough and add baking beans (mine are lentils). This will stop the crust from puffing up in spots while it bakes. Bake in a 350 degree oven for 15 minutes. Remove the baking beans and parchment and bake 3 minutes longer.
What you need for the lemon curd filling
Eggs
Sugar
Meyer lemons
Butter
How to make the lemon curd filling
Put the eggs, sugar, lemon zest and lemon juice into the bowl of a stand mixer. Whisk until combined. Then add the melted butter and whisk until smooth.
Place the tart pan on a baking sheet covered with a piece of parchment paper. Pull out the center rack of your oven (still at 350 degree) and place the baking sheet on the rack. Pour the lemon curd filling into the tart pan. Now slowly and carefully push the rack back into the oven. You don’t want to slosh the mixture outside the crust or the crust could stick to the pan.
Bake at 350 degrees for 25 to 30 minutes, until the center is almost set.
Let the tart cool completely. Remove the sides and bottom of the tart pan. Decorate with the fruit of your choice. I used raspberries with a few springs of rosemary. You can also dust it with powdered sugar. Serve and enjoy.
I have made this as a large round tart, decorated with sliced lemons, plums, grapes and pansies.
I have also made this as mini tarts with canned mandarin orange slices.
Meyer Lemon Tart
This Meyer Lemon Tart is sweet and tart, with a delicious buttery crust. Perfect for any occasion, from Easter to Mother's Day.
Ingredients
- For the sweet pastry crust
- 1 cup flour
- 1/4 cup almond flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1/2 teaspoon almond extract
- 1 tablespoon water
- For the lemon curd filling
- 3 whole eggs
- 3/4 cup sugar
- Zest of 2 lemons (about 2 tablespoons)
- 1/2 cup lemon juice
- 6 tablespoons butter, melted
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Add the flour, almond flour, sugar, salt and cold cubed butter to a food processor. Pulse until the mixture becomes a coarse meal. Next add the almond extract and water and pulse until the dough comes together.
- Step 3 Add the dough to a 14 inch x 4 1/2 inch rectangular tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the tart pan.
- Step 4 Place a piece of parchment paper over the dough and add baking beans. Bake in a 350 degree oven for 15 minutes. Remove the baking beans and parchment and bake 3 minutes longer.
- Step 5 Put the eggs, sugar, lemon zest and lemon juice into the bowl of a stand mixer. Whisk until combined. Then add the melted butter and whisk until smooth.
- Step 6 Place the tart pan on a baking sheet covered with a piece of parchment paper. Pull out the center rack of your oven and place the baking sheet on the rack. Pour the lemon curd filling into the tart pan. Now slowly and carefully push the rack back into the oven. You don’t want to slosh the mixture outside the crust or the crust could stick to the pan.
- Step 7 Bake at 350 degrees for 25 to 30 minutes, until the center is almost set.
- Step 8 Let the tart cool completely. Remove the sides and bottom of the tart pan. Decorate with the fruit of your choice.
