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Meyer Lemon Pastry

Recipe photo courtesy of Anna Williams

This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged on store-bought puff pastry.

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

Ingredients

Directions

Cook's Notes

Lemons can be refrigerated in syrup for up to 1 week.

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  • nrlevine28gmai
    3 JAN, 2017
    I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.
    Reply

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