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“Meyer Lemon Tart”

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8 servings

Ingredients

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

Instructions

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.