Meyer Lemon Tart
December 05, 2018
Did you know that Meyer lemons are not lemons at all, but a cross between a fragrant citron and a sweet pummelo/wild mandarin hybrid? That’s what makes them so juicy and aromatic — almost blossomy — and, of course, gives them that wonderful flavor, as orange as it is lemon and more sweet than puckery.
We love their fresh, citrus tang with the tender, shortbread crust of these little tarts, which we like to think of as refined lemon bars. They’re so very pretty, they could be the centerpiece of your family’s holiday celebrations — the sweet for a small tea party on the patio or the grand finale for a fancy holiday dinner.
Our tips: The canary yellow skin of the Meyer lemon is delicate, so your lemons will be happier stored in the fridge than on the counter. You should feel free to play around with the size of the tarts. A recipe will fill one 10-inch round tart pan, two 8-inch tart pans, or eight 4-inch tart pans. And, if you don’t have pie weights, you can use uncooked beans, like a bag of dry pintos.
Servings: 8 to 12
For the tart shell
2 ½ cups all-purpose flour
½ tsp kosher salt
1 Tbsp granulated sugar
1 cup unsalted butter, cold and cubed
6 Tbsp ice water
For the filling
6 large eggs
6 Melissa's Meyer lemons, zested and juiced
1 ½ cups granulated sugar
8 Tbsp unsalted butter, room temperature
- Preheat the oven to 350º.
- To make the tart shell, place the flour, salt, sugar, and cold butter in a food processor and pulse until you have a coarse, pebble-like texture.
- Add cold water and mix until the dough just comes together. Empty the dough out onto a lightly floured surface and form into a disk. Wrap it in plastic and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll the dough out so it is slightly larger then the tart pan and about a quarter inch thick.
- Drape the dough over the tart pan, pressing it down from the center to the edges, and then into the corners and up the sides. Trim off any extra dough.
- Put a piece of parchment paper in the tart shell and fill it with pie weights. Place it in the oven and bake for 15 minutes.
- Take the crust out of the oven, carefully remove the pie weights and parchment paper, and pierce the bottom of the shell with a fork.
- Continue baking for an additional 15 to 20 minutes, or until golden brown. Set aside to cool.
- To make the filling, whisk together the eggs in a stainless steel bowl. Add the lemon juice and sugar, and continue whisking until well combined.
- Place the bowl over a pot of simmering water (making sure the water doesn't touch the bottom of the bowl) and whisk until you get the consistency of hollandaise sauce, about 10 minutes.
- Pour the filling through a fine mesh strainer into a clean bowl. Stir in the butter and then the zest.
- Place a sheet of plastic wrap directly onto the filling to prevent it from forming a skin, and chill in the refrigerator for 2 hours.
- To finish the tart, pour the filling into the tart shell and smooth the top so it is even. Place it back in the refrigerator and chill overnight. Garnish with some whipped cream and a lemon slice.
Recipe source: Melissa's Produce.