Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rustic Meyer Lemon Tart 3.4 (209) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 25 mins Servings: 8 Yield: 1 9-inch 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. Ingredients For the Crust 1 cup all-purpose flour 2 tablespoons sugar Salt ¼ teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces ½ teaspoon pure vanilla extract For the Lemon Curd 2 large eggs plus 3 large egg yolks ¼ cup plus 2 tablespoons sugar ¼ teaspoon cornstarch 3 tablespoons finely grated Meyer lemon zest, plus ⅓ cup fresh Meyer lemon juice (from 3 lemons) 6 tablespoons unsalted butter, cut into small pieces Directions 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. Cook's Notes The tart can be refrigerated up to 3 days. Print