So as you’ve probably heard by now, I have this new friend named Julia.

Julia has a Meyer lemon tree.

Julia also has a plum tree.

Julia also made that lovely lemon tart for the Tuscan photo shoot we did not too long ago.

Want to know how to make it?

Well, you’ll have to ask Julia. But this is my version!

First you start off with the tart dough. It’s utterly simple. Butter, flour, salt, sugar…

…worked together with your fingers into various pebble sizes…

A beaten egg or dash of water if you prefer…

…Another mix with the fork this time…

…Until it all comes together.

…And you have a nice disc wrapped in plastic that gets popped into the freezer for 30 minutes.

These are my lemons. Don’t you love them?

The tart filling is also quite simple. You’ll see a lot of tart recipes out there using 1 lemon.

But that hurts my soul.

I used SIX.

Someone told me once (ehem, this guy in my book) that when eating a fruit dessert the aftertaste should be distinctly fruit, not sugar. Oftentimes the aftertaste of a fruit dessert is sugar though. Do you know why?

Sugar is cheaper.

But I cut back the sugar amount on my desserts so much that it would make my Puritan great-great grandmother proud.

So I used six lemons.

Five of them I chopped and put in a blender along with a bit of sugar and egg. I pulsed a few times.

Then I melted some butter.

Then I took my dough out and let it relax.

Then I hit it with a rolling pin and flattened it out.

I like rolling dough out onto cutting boards because all you have to do is flip it over onto the tart pan, rather than scrape it off of the counter.

This is particularly useful on a humid day when dough is not cooperating.

And if your dough is too soft from the humidity, it’s really alright.

Just press it into the pan and mold it yourself. No one will ever know.

Except me.

And I won’t tell.

Then you pop it in the freezer for 30 minutes more.

As a side note, if you want some extra big chunks of lemon in your tart, you can chop one of them by hand and add it to the blender at the very end.

Along with your melted butter.


And a tablespoon of flour.

It will look like this. Soupy and chunky at once.

Once it’s frozen, you’re going to prick the bottom of your tart shell with a fork and pre-bake the shell.

Then, once it’s partly cooked, you fill the shell with the liquid.

Add one last lemon on top, sliced however you please.

A sprinkle of sugar for glaze.

And pop her in the oven.

I put red nail polish on for the occasion, I was feeling fancy.

It lasted one day, and then it was back to reality.

This is what it looks like when it’s done.

Your kitchen will smell awfully good too.

Then, once it’s cool, you take it outside…

And then you sit down, and eat it for dinner.

“Meyer Lemon Tart”

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 servings


Tart Dough:

  • 1 1/2 cups all purpose flour
  • 1 stick unsalted butter
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg mixed with 1 teaspoon water and beaten

Tart Filling:

  • 6 lemons
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tablespoons flour
  • 1 stick unsalted butter


For the Dough:

  • Combine the flour, butter, sugar, and salt in a bowl and work with your fingers into a sandy consistency, with pebble sized pieces throughout. Add the egg wash and incorporate with a fork.
  • Combine it all together and flatten into a thick disc. Wrap in plastic and freeze for 30 minutes or refrigerate for 60 minutes.
  • Remove the dough from the freezer and bang on it with a rolling pin. On a well floured cutting board or surface, roll it out until about 1/8 inch thick. Flip the cutting board over onto a tart pan with a removable bottom. Press into the contours of the pan and trim for neat edges. Freeze the dough in the tart pan for 30 minutes.
  • Preheat the oven to 375 degrees F. Cook the shell for 20 minutes then remove from the oven and let cool for 5 minutes.
  • Place the tart pan onto a baking sheet. Pour the filling into the shell. Place the baking sheet in the oven and bake at 325 degrees F for 20 minutes, then raise the temperature to 350 degrees F and cook for 20 minutes more, until set, a bit bubbly, and only slightly jiggly.
  • Let cool to room temperature before serving.

For the Filling:

  • Roughly chop five of the lemons. In a blender or food processor, combine lemons with sugar, egg, egg yolk, flour and melted butter.
  • Pour the mixture into the tart shell.
  • Slice the sixth lemon thinly and garnish the top of the tart. Sprinkle the top with a teaspoon of sugar for an extra glaze before baking.