It’s peak citrus season and Meyer lemons are here!
A hybrid citrus, Meyer lemons are much less acidic and have a floral quality. This spectacular lemon tart features the seasons best.
Meyer Lemon TartPrint Recipe
- 1 ¼ cup all-purpose flour
- pinch salt
- ¼ cup sugar
- 4oz. butter, slightly soft, cut into ½-inch dice
- 1 egg yolk
- 1 T. water
- 1 t. vanilla
- Lemon Curd
- 2 whole eggs
- 2 egg yolks
- ½ cup sugar
- 2 T. lemon zest
- 4 oz. Meyer lemon juice
- 4 oz. butter, cut in dice
- 4 egg whites
- ½ c sugar
- ¼ t. cream of tartar
Combine the flour, salt and sugar. Cut in the butter until it looks like coarse meal.
Combine the egg, water and vanilla. Add to flour butter mixture. Stir, then briefly knead to form a dough. Wrap in plastic and refrigerate for 1 to 24 hours.
Roll to fill an 8-inch tart pan. Blind bake 10 minutes with the pie weights, followed by 20 minutes without the weights.
Preheat oven to 350 degrees.
In a non-reactive bowl, combine and whisk all the ingredients together (the butter will be chunky). Place the bowl over a bain marie. Cook until the mixture is sour cream consistency. Stain into a fresh bowl. Pour into the pre-baked tart shell.
Continue to bake the tart for 20 minutes. Remove form oven and prepare meringue
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes. Using a large star tip, pipe the meringue on the tart in a decorative fashion.
Bake until set, about 5 minutes.