Tart and Rich – this Meyer Lemon Tart is pure citrus LOVE!
Honest to Gd, this is one of my all-time favorite desserts! I love to use Meyer lemons when they’re in season in the winter time, because they are sweeter and more fragrant than regular lemons, and have a hint of tangerine. The lemon curd is super silky, tangy, and rich at the same time. Then there’s the shortbread crust that just melts in your mouth, and could probably stand on its own.
This is a Lemon Tart for people that LOVE lemon-y desserts. It’s also a Lemon Tart for people who think they don’t like lemon at all. A funny thing to say? Yes, but it’s true. I’ve been making this Meyer Lemon Tart with Shortbread Crust for a lot of years, and at almost every dinner party, there is someone who thinks they don’t like lemon desserts…until they try this!
First you’re going to make the shortbread crust, which is super easy, no stand-mixer required! The butter has to be at room temperature, and you’re going to mix it very well with the sugar. Once you add the flour to the bowl, stir it until just combined, and press it into the removable bottom 9-inch tart pan with your clean hands (hi! you don’t even have to roll it out! You’re welcome.). Then you blind-bake the crust by lining the dough with buttered aluminum foil and using some pie weights or dried beans to keep the crust in place. I let it cool while I move on to the lemon curd.
The lemon curd is going to require your undivided attention. Because you’re slowly heating egg yolks, you have to be whisking the lemon mixture consistently, or else the yolks will turn into scrambled eggs v quickly. It’s cool though, just don’t multi task for like 15 minutes of your life. Sometimes it’s kind of meditative to just focus on one thing, and it also happens to be delicious.
One more teensy note, but it is IMPORTANT. Let the tart cool at room temperature, and DO NOT cover it with plastic wrap (cling film if you’re in the UK), because it will cling to the lemon curd and ruin the beautiful top. Also, serve the tart at room temp if you can, the flavors are so much richer. I usually serve the tart with some stewed blackberries that I cook with a couple of tablespoons of sugar and some lemon zest until the berries get saucy. If I’m feeling fancy then I like to pipe some swiss meringue on top, then torch it so it’s like a toasted marshmallow…either way you can’t go wrong!
Here’s the recipe for the Swiss Meringue should you choose to go that route:
3/4 c egg whites
1.5 c sugar
1 tsp vanilla extract
In the bowl of an electric mixture, or a medium size bowl, combine all of the above ingredients and mix (using the whisk attachment) on medium speed for 2 minutes. In a small saucepan, bring 2 inches of water to a simmer, and place the egg white + sugar mixture on top, stirring constantly until the sugar is dissolved and the mixture is warm. Then take the bowl off the double boiler, and whisk on high until stiff peaks form. Pipe away!
Did you make the recipe?? Remember to tag your Instagram pics with #lionsbread so I can see what you’re making, and repost my favs!
Meyer Lemon Tart with Shortbread Crust
Tart and Rich - this Meyer Lemon Tart is pure citrus LOVE
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1/3 cup fresh Meyer lemon juice (about 2-3 lemons)
- 1 generous T grated lemon zest
- 1/2 cup cold unsalted butter (1 stick butter), cut into 8 slices
- 1 ½ teaspoons vanilla extract
- Shortbread Crust:
- 12 tablespoons (1 1/2 sticks) salted butter, plus more for greasing, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp kosher salt
Directions
- Step 1 For the tart shell: Mix the butter and sugar together in a medium bowl, until the mixture pale in color and somewhat fluffy. Add the vanilla and stir. Add the flour and salt to the butter-and-sugar mixture, and mix gently until the dough starts to come together, but still really shaggy looking. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Step 2 Meanwhile, preheat the oven to 350 degrees F. Butter 1 side of a square of aluminum foil to fit inside the chilled tart dough, and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 30 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10-12 minutes more. The edges should be golden brown, and the center should be lighter in color, like a blonde color. Allow to cool to room temperature.
- Step 3 Lemon Curd: (when making the lemon curd, do not leave the stove, make sure you have 15 mins of undivided attention, otherwise you’ll have lemony scrambled eggs)
- Step 4 Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 1 minute until smooth. Whisk in the lemon juice and zest until combined.
- Step 5 Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 10 minutes. Turn the heat off, and leave the bowl on top of the saucepan. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
- Step 6 Pour the warm lemon curd into the tart shell, and allow to cool at room temperature. Serve at room temperature. DO NOT cover the tart with plastic wrap. Serve with stewed berries or top with toasted vanilla swiss meringue.