Meyer Lemon Tart

Sweet Meyer lemons are used to make this tart tart. A salty shortbread crust and a touch of honey make it more interesting than your average lemon bar. This would be a beautiful dessert for Easter! Plus: make-ahead for the win.

Meyer Lemon Tart from The Food Charlatan

Did you know that Meyer lemon trees have vicious thorns all over their limbs? VICIOUS. I would know because I was brutally attacked this morning. I woke up to rain (in California! I know! A miracle!) and a pretty firm hankering for something tart, so I pulled my boots and jacket on over my PJs (I don’t stop for trifles like Real Clothes when on a quest for citrus.) I headed over to my neighbor Joan’s tree and helped myself, looking and reaching straight up, getting rain in my eyes and thorn-stabbed all at once. It was quite the morning pick me up, I must say.

Meyer Lemon Tart from The Food Charlatan

Have you guys seen the trailer that’s out for Far From the Madding Crowd? It’s gorgeous. I just watched it like 3 times in a row. I hated that book when I was in high school. I never finished it (I know, I know.) I just hated Bathsheba, and I don’t do well with main characters that I want to punch in the face every other page. (Scarlett O’Hara, anyone?)

Meyer Lemon and Cardamom Crepes

Meyer Lemon Tart from The Food Charlatan

Are you a loyal book-finisher? I’m terrible. Once I lose interest, I’m out. There are so many books, who has time to waste on crappy ones? I think I’m going to give Far from the Madding Crowd another shot though.

Meyer Lemon Tart from The Food Charlatan

Have you started thinking about your Easter menu yet? Don’t panic, it’s still a ways off, but might I suggest this Meyer Lemon Tart for dessert? It has a touch of sweet honey to balance the lemon, and a salty crunchy (but not too crunchy) shortbread crust. It’s just perfect. The best part is that you can make it a few days ahead, so there’s no need to worry about prepping dessert after you’ve just served everyone ham and potatoes. Just pull it out of the fridge, give it a quick dusting of powdered sugar, and BOOM everyone is lost in a citrus haze of love.

Meyer Lemon Tart

Yield: Serves 8-10

Ingredients

    Shortbread crust:
  • 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
  • 2/3 cup powdered sugar
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 and 1/4 teaspoons kosher salt
  • Filling:
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 1 tablespoon finely grated Meyer lemon zest
  • 2/3 cup fresh Meyer lemon juice (3 large)
  • 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
  2. Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
  3. Whisk together 1 and 3/4 cup flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (save the bowl) and pulse until the mixture resembles small pebbles. Don't over do it, but do make sure that the flour is incorporated.
  4. Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides. If you encounter a particularly sticky section, sprinkle it with flour and pat it in. A glass or measuring cup may be useful in pressing the crust into the corners.
  5. (At this point you can cover the crust and refrigerate for 24 hours. I mean, if you're a planner. Not me.)
  6. Bake at 325 for about 24 minutes, or until the edges are beginning to brown and the center is firm to the touch. When the crust is done, turn the oven down to 300 degrees F.
  7. While the crust is baking, make the filling: In a large bowl or stand mixer, whisk together the 3 eggs and 2 egg yolks. Whisk in sugar, honey, lemon juice, and lemon zest.
  8. In the same bowl that you combined the flour for the crust, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Add to the egg mixture. Whisk it well. If there are lumps of flour, there will be lumps of flour in your tart, so try to get them all out.
  9. Pour the filling into the hot crust. Carefully transfer it to the 300 degree oven (the filling is quite liquid-y). Bake for 30 minutes or more, until the center is not longer wiggly.
  10. Let cool on a wire rack. Cover and chill for 3+ hours. (I also think it tastes great room-temp)
  11. To serve, carefully slide a knife in between the crust and the pan, all the way around the edge, then release the springform pan.

Notes

The original recipe called for very thinly sliced lemons to be baked on top. I loved the tartness that it added, but I couldn't get over the bitter aftertaste, so the second time around I left it out and decreased the sugar a bit. Click on the link below the recipe if the original recipe sounds intriguing.

http://thefoodcharlatan.com/2015/03/12/meyer-lemon-tart/

Source: adapted from Bon Appetit

 You might like these other lemon recipes too!

Meyer Lemon and Cardamom Crepes:

Meyer Lemon and Cardamom Crepes

Strawberry Lemon Shortcake: (this would be fun to make for Easter!)

Strawberry Lemon Shortcake from The Food Charlatan

Raspberry Lemon-Glazed Muffins:

Raspberry Lemon Muffins from The Food CharlatanMore Meyer:

Candied Myer Lemon from She Wears Many Hats
Meyer Lemon Pudding Cake from The Naptime Chef
Meyer Lemon Bars with Poppyseed Crust from Foxes Love Lemons
Lemon Meringue Pie Bars from Crazy for Crust << sooo want to try this one!

 

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Comments

  1. says

    Even in high school, I thought Far from the Madding Crowd was just soap opera drama everywhere. And while I don’t exactly want to punch Scarlett in the face, I feel that way about Ashley.
    Hey, I’m an English teacher. Can you tell?
    Very jealous that you have ready access to Meyer lemons. Thorns or not, they’re the best! And this tart looks amazing.
    Mir recently posted…Cookies and Cream Mousse FlowerpotsMy Profile

  2. says

    haha, so glad you mentioned Easter. . I seemed to have completely skipped over the next upcoming holiday (on the 17th) and am all about EASTER right now . . and lemons!!! because I can’t find any meyer lemons! Can Joan send some to me and can you pick them for me? I’ll pay you back for getting thorn-stabbed and all. . :P LOVE this tart! looks like everything was worth it for a tart like this!!! :)
    Alice @ Hip Foodie Mom recently posted…Cauliflower and Chickpea SaladMy Profile

  3. says

    This looks like spring and I’m loving it!! The salty crust is definitely what puts it over the top for me. While I can muster up a bit of sympathy for your thorny adventure, I have to admit I find it difficult because I’m SO JEALOUS you get to pick fresh citrus out of your neighbor’s back yard. That’s the life!
    Courtney @ NeighborFood recently posted…Guinness Beef Pot PieMy Profile

    • says

      Thanks Liz! I think it would be a tough transition for anyone to go from citrus trees to seeing icebergs out their window like you…at least you have baby seals to make up for it!!! That was the cutest picture ever!!

  4. says

    !!! I have a meyer lemon tree in our backyard and I’ve never been attacked by its vicious thorns. Maybe you have delicate porcelain skin? Also, why didn’t I send you home with a basket of lemons so you don’t have to fight your neighbor’s tree?! I fail. You know what doesn’t fail? This GORGEOUS tart! (Dusted with all the powdered sugar:).
    Sarah @ SnixyKitchen recently posted…Gluten-free Matcha Shortbread CookiesMy Profile

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