Meyer Lemon Tart
I got inspired to create this recipe after buying a bag of beautiful Meyer lemons at the market. I combined the flavors of my Zesty Key Lime Tart with my family’s traditional lemon pie to create a refreshing, satisfying desert that’s simple to make yet beautiful to serve to company.
Ingredients
- Juice from 2 Meyer lemons, about 1/2 cup
- Peels from 2 Meyer lemons (okay to have some pith)
- 1 1/2 cups granulated sugar
- 1 stick, 8tbsp butter, cut into cubes
- 4 eggs
- 2 tbsp cornstarch
- 1/2 tsp salt
- 9-inch tart crust, pre-baked
Directions
- Preheat the oven 350 degrees.
- In the bowl of a food processor, add lemon juice, lemon peels, sugar and butter. Run the processor until the lemon peels are fully pureed, about 2 minutes. Add the eggs, cornstarch and salt and pulse for about 30 seconds.
- Place the baked tart crust in its pan on a cookie sheet. Pour the tart filling into the baked tart crust until nearly full, you may have leftover liquid that you can discard.
- Bake for 35 minutes, until no longer jiggly and until lightly golden.
- Allow to cool for 15 minutes then unmold tart.
Notes: Tart can be served at room temperature or chilled – I prefer chilled. This recipe would be great with key limes also.
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