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!
These are my lemons. Don’t you love them?
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.
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.
Just press it into the pan and mold it yourself. No one will ever know.
And I won’t tell.
Then you pop it in the freezer for 30 minutes more.
Add one last lemon on top, sliced however you please.
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.
“Meyer Lemon Tart”
For the Dough:
For the Filling: