why make this recipe
Meyer Lemon Tart is a delightful dessert that perfectly balances sweet and tangy flavors. The use of Meyer lemons gives the tart a unique, fragrant twist compared to regular lemons. This recipe is great for special occasions, as well as a simple treat for any day. Its creamy filling and buttery crust make it a favorite for lemon lovers. Plus, making a tart like this adds an impressive touch to your dessert table, even if you are a beginner in the kitchen.
how to make Meyer Lemon Tart
Ingredients:
- 3/4 cup unsalted butter (room temperature, cut into 1-inch pieces)
- 2/3 cup powdered sugar
- 1 & 3/4 cups all-purpose flour (spooned and leveled)
- 2 tablespoons cornstarch
- 1 & 1/4 teaspoons kosher salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup sugar
- 3 tablespoons honey
- 1 tablespoon Meyer lemon zest (finely grated)
- 2/3 cup Meyer lemon juice (fresh)
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
Directions:
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
- Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
- In a separate bowl, whisk together 1 and 3/4 cups flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoons kosher salt. Add this to the food processor and pulse until the mixture resembles small pebbles.
- Dump the mixture into the prepared pan. Grease your hands and press the crust into the pan, about 1 and 1/2 inches up the sides. If sticky, sprinkle some flour and pat it in.
- Optionally, you can cover the crust and refrigerate it for 24 hours.
- Bake at 325 degrees F for about 24 minutes, or until the edges begin to brown and the center is firm to the touch. When done, turn the oven down to 300 degrees F.
- While the crust is baking, make the filling: In a large bowl or mixer, whisk together the 3 eggs and 2 egg yolks. Add in sugar, honey, lemon juice, and lemon zest.
- In the same bowl you used for the crust flour mix, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Combine this with the egg mixture and whisk well. Make sure there are no lumps.
- Pour the filling into the hot crust, being careful as it is very liquid. Bake for about 30 minutes or until the center is no longer wiggly.
- Let it cool on a wire rack. Cover and chill for at least 3 hours. It also tastes great at room temperature.
- To serve, slide a knife between the crust and the pan edge, then release the springform pan.
how to serve Meyer Lemon Tart
Meyer Lemon Tart can be served chilled or at room temperature. Consider dusting it with powdered sugar for a decorative touch. It can also be accompanied by whipped cream or fresh berries to enhance its flavor and presentation.
how to store Meyer Lemon Tart
Store the tart in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you need to keep it longer, you can freeze it for up to a month. Just make sure to wrap it well in plastic wrap and then in aluminum foil before freezing.
tips to make Meyer Lemon Tart
- Ensure that the butter is at room temperature for easier mixing.
- Don’t overmix the crust when adding flour; it should resemble small pebbles.
- If you have time, letting the crust chill overnight makes it easier to work with.
- Use fresh Meyer lemons for the best flavor, as they are sweeter and less acidic than regular lemons.
variation
You can add a layer of fresh fruit on top, like sliced strawberries or blueberries, for an added touch. Additionally, making a meringue topping can add another layer of flavor and texture to the tart.
FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons, but keep in mind that they are more acidic. You may want to adjust the sweetness to balance out the tartness.
Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance and store it in the refrigerator until you’re ready to serve.
Is it necessary to chill the tart?
Chilling the tart for at least 3 hours helps set the filling and improves the flavors. However, if you’re short on time, you can serve it at room temperature.
Meyer Lemon Tart
Ingredients
Method
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
- Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
- In a separate bowl, whisk together 1 and 3/4 cups flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoons kosher salt. Add this to the food processor and pulse until the mixture resembles small pebbles.
- Dump the mixture into the prepared pan. Grease your hands and press the crust into the pan, about 1 and 1/2 inches up the sides. If sticky, sprinkle some flour and pat it in.
- Optionally, you can cover the crust and refrigerate it for 24 hours.
- Bake at 325 degrees F for about 24 minutes, or until the edges begin to brown and the center is firm to the touch.
- When done, turn the oven down to 300 degrees F.
- While the crust is baking, make the filling: In a large bowl or mixer, whisk together the 3 eggs and 2 egg yolks.
- Add in sugar, honey, lemon juice, and lemon zest.
- In the same bowl you used for the crust flour mix, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt.
- Combine this with the egg mixture and whisk well. Make sure there are no lumps.
- Pour the filling into the hot crust, being careful as it is very liquid.
- Bake for about 30 minutes or until the center is no longer wiggly.
- Let it cool on a wire rack. Cover and chill for at least 3 hours. It also tastes great at room temperature.
- To serve, slide a knife between the crust and the pan edge, then release the springform pan.