Meyer Lemon Tart – Sweet and floral, this custard like tart will leave everyone wanting more.
Meyer lemon season is slowly coming to an end but not before we make this Meyerlemon tart. It’s creamy, think custard, with a sweet and floral taste from the Meyerlemons, used both in the custard and as a topping.
I’ve been dreaming of making this tart for so long. At first I wanted to make it in thewinter using clementines,but I’m glad I put the recipe aside till Meyer lemons were at their peak.
Image a buttery crust, filled with creamy lemony custard and topped with sugared lemon slices. When I say lemony custard I’m not kidding. The filling has both lemon zest and fresh squeezed lemon juice. A lemon lover’s dream come true!!
Meyer Lemon Tart
Roxana
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Ingredients
- 2 cups (240 grams) all-purpose flour
- 10 tbsp cold diced butter
- 2 egg yolks
- 1/4 cup (30 grams) powder sugar
- pinch of salt
- few drops of iced water
- 4 eggs
- 3/4 cup superfine sugar (if you don't have any, place 3/4 cup sugar in a food processor and pulse a few times until it's fine)
- 1/2 cup heavy cream
- 2/3 cup freshly squeezed Meyer lemon juice
- 1 tbsp finely grated Meyer lemon zest
- 2-3 Meyer lemons
- 2/3 cup (140 grams) sugar
- 3/4 cup water
For the Crust:
For the Filling:
For the Topping:
Instructions
- For the Crust: In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minutes until the mixture resembles fine breadcrumbs. Slowly, through the feeding tube, add a couple of drops at a time of iced cold water, until the dough comes together in a ball.
- Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
- Meanwhile heat the oven to 400F. When the crust is chilled, roll it out on a slightly floured surface. Carefully, place the rolled crust on the bottom and the sides of an 11 inch tart pan, also known as quiche pan. Trim any excess.
- Cover the crust with parchment paper, fill it with baking beans/rice/beads. Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans and bake the crust, uncovered for another 10 minutes. Remove from the oven and leave to cool for at least 30 minutes. (the crust can be made a day ahead)
- For The Filling: Reduce the oven temperature to 300F.
- In a mixing bowl add the eggs and sugar and whisk for about 5 minutes or until pale in color. Add the heavy cream, Meter lemon juice and grated Meyer lemon zest.
- Pour the filling into the cold crust and bake for 35-40 minutes or until just set. Cool completely before removing from the pan.
- For the Topping: Thinly slice Meyer lemons. Remove the seeds.
- In a small saucepan add the sugar and water and stir to combine. Place over low heat, dip the Meyer lemon slices in and let simmer for about 25-30 minutes or until the pulp looks transparent. Take the slices out and arrange them on the tart. Dust with some powder sugar (optional), slice and enjoy!
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Sending love your way,
Roxana
About Roxana
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
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Comments
You know what's my favorite thing about a lemon tart? It's too easy to be so delicious.
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This tart looks heavenly, Roxanna!
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Roxana: What a beauty!!! I love Meyer lemons...Every single time that my tree produces Meyer lemons I make something delish. I'll have to try your tart next time.
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Miranda saysThis looks too beautiful to eat!
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- tanya says
Love, love, love, Meyer Lemons! This tart is the perfect way to eat them up! Gorgeous!
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- Laura (Tutti Dolci) says
Caramelized lemon slices? My mouth is watering, gorgeous!
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Sounds tart, refreshing, and delicious! Love meyer lemons!
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Gorgeous! I love the lemons on top!
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- Lora @cakeduch*ess says
Love this very springy lemon tart. The kind of dessert I truly enjoy. So nice for your guest post, Roxy!
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Drop. Dead. Gorgeous! Roxana, you have outdone yourself! I cannot believe how beautiful this citrus tart is. You nailed it, girlfriend. And, such an easy recipe to boot! Love. What a delight to have found your guest post at Sommer's blog! xo
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That tart is simply stunning.
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I love Meyer lemons but they are not always easy to find here. I was tempted to buy a tree but I don't exactly have a green thumb. I will definitely be on the lookout for some because this tart looks amazing.
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- Carolyn says
Love this, Rox. Already pinned it from Sommer's site!
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- Helene Dsouza I Masala Herb says
Super dangerous tart. It would be sold in less then 5 minutes in our pastry shop here! My stomach is grumbling by just looking at your photos Roxanna.
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- Jocelyn @BruCrew Life says
That is gorgeous looking! And I love that board you have it one...did you make it or buy it?
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- Roxana says
Hi Jocelyn, It's an old wooden crate, I got it from an antique store. I've used it before here http://roxanashomebaking.com/buttery-garlic-crescents-recipe/ and as a background here http://roxanashomebaking.com/the-best-dinner-rolls-from-scratch-recipe/ and here http://roxanashomebaking.com/gingerbread-roll-cake-recipe-25recipestoxmas/Roxana
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- Carol | a cup of mascarpone says
Roxana, I absolutely LOVE this tart - give me anything lemon!...and it's brilliant how you caramelized the lemon slices...I bet they're delicious!
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- Anita at Hungry Couple says
This looks so good. In the spring I get very into citrus so lemony desserts are what I'm craving!
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- Beverley says
this looks so delicious, lemons are the best to bake and cook with. Love the flavour and thank you for a wonderful recipe xoxo
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What a stunning tart! I hope I find me some meyer lemons this weekend.
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Roxana, this would be my ideal dessert, perfect any time of the year!
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- carrian says
Yeah, this was pretty much made for me.
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- Rachel @ Bakerita says
This looks so phenomenal! I definitely need to find some Meyer lemons to try this. It sounds so delicious.
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Anything with meyer lemon is simply perfect! Speaking of perfect, your tart is just that and those lemon slices on top make it heavenly!
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Gorgeous tart! New to your site (I love it). You have some really fabulous recipes here!!!
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- Jen @ The Fit Housewife says
Oh my...that is delicious. I love anything with lemon, so I'm going to add this to my dessert recipes :)
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This is crazy fantastic, Roxana. Wow.
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- jen laceda says
This is the bomb.com! Meyer lemon tarts...yummmmmm....so tasty! I'm drooling over here!
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Oooh! I love lemon everything and I know I would love this. Lemony custard sounds like heaven! And how pretty. :)
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Roxana, this tart is absolutely gorgeous. I want a swipe of that thick, creamy custard.
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- Jean says
I've got tons of Meyer lemons begging to be used in this tart. Love!
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- Valerie says
I love everything about this tart! ♥
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- Cheryl says
Can you eat the whole lemon slice after its caramelized ?
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- Roxana says
Hi Cheryl, Yes, you can.
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