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Rustic Meyer Lemon Tart

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The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in "Chez Panisse Desserts," by Lindsey Remolif Shere.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield

Ingredients

For the Crust

For the Lemon Curd

Directions

Cook's Notes

The tart can be refrigerated up to 3 days.

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Reviews

5
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How would you rate this recipe?
210
  • MS11193588
    19 JAN, 2015
    My five star rating is for the crust only. I'm not a fan of pie crusts, but I love a pâte brisée. I made 25% more of the dough, which was just enough for six tartlet pans. I did freeze the tartletes, after docking them, to reduce shrinking of the dough. A couple of them puffed up a little bit, but I was able to gently press them down. Once baked and cooled, I filled them with M/S's lemon curd, and piped meringue on top. This crust is a keeper!
    Reply
  • faithina
    3 MAR, 2014
    I hate to say it, but this one was a bust. I am a HUGE fan of most Martha recipes, but was left disappointed with this one. The curd was terrible. It was almost curdled in texture. It tasted lovely before being poured into the shell and baked, but once it went into the oven, it was terrible. Martha's lemon squares recipe, however, is OMG fantastic. I make it at least once a month and fight with my husband over the pan.
    Reply
  • Lori48Ford
    24 NOV, 2013
    A couple of summers ago, my feller and I wanted a glider for our back patio and bought one off Craigslist. The woman also gave us a potted Meyer Lemon tree. This year, we patiently watched our five little lemons grow and wanted to make something special and chose this tart. We could not have made a better choice. This is absolutely delicious, the world's most perfect lemon tart: buttery, citrusy, beautifully textured... quite heavenly, especially with our very special lemons. Thank you!
    Reply
  • akgary
    2 DEC, 2011
    Excellent - curd took 2 mins vs. 8 mins so watch carefully. And dough is just enough for 9" pan - don't try to use a larger pan! I very thinly sliced another lemon and put the rounds on top. looked beautiful.
    Reply

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