Rustic Meyer Lemon Tart
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.
Martha Stewart Living, November 2011
- Prep Time 25 minutes
- Total Time 2 hours 25 minutes
- Serves 8
Yield Makes one 9-inch tart
For the Crust
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon finely grated Meyer lemon zest
- 1 stick cold unsalted butter, cut into pieces
- 1/2 teaspoon pure vanilla extract
For the Lemon Curd
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1/4 teaspoon cornstarch
- 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
- 6 tablespoons unsalted butter, cut into small pieces
- Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
- Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
- Bake tart shell until golden, about 25 minutes. Let cool completely.
- Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
- Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
The tart can be refrigerated up to 3 days.
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