Rustic Meyer Lemon Tart



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Back when our Meyer Lemon tree was producing in December, we picked 80 pounds of its fruit! With my handy dandy Kitchenaid juicer, I juiced probably 90% of them, and froze it in small containers for later use. I did keep back two crisper drawers full in our fridge, and surprisingly, here in March, the fruit is still good.

This recipe comes from the incredible Martha Stewart. The butter crust and the curd filling makes it divine.


1 c flour
2 T sugar
1 stick and 6 T cold unsalted butter, cut into pieces
1/2 t vanilla
2 large eggs and 3 large egg yolks
1/4 c and 2 T sugar
1/4 t cornstarch
3 T finely grated Meyer lemon zest
1/3 c fresh Meyer lemon juice


Preheat your oven to 375 degrees. To make the crust, whisk together the flour, sugar, 1/2 t salt, and a pinch of the lemon zest in a large bowl. Put in one stick of butter that has been cut into chunks, and use a pastry cutter or your fingers to mix the dough. Add 1 T water and the vanilla to the dough. Once mixed, shape the dough into a disk and put in plastic wrap. Refrigerate for 15-20 minutes.

Once the dough is cool, take it out of the fridge and press evenly into a 9 inch fluted tart pan with a removable bottom (or a pie pan, which is what I used.) Martha says to freeze the crust for 30 minutes here. I’m not the perfectionist that she is, so I skipped that step. I put it right into the oven, and baked it for 25 minutes until it was golden.

While it’s baking, make the lemon curd. Whisk together the eggs, egg yolks, sugar, and cornstarch in a medium saucepan over medium heat. Whisk in the lemon zest and juice. Cook, stirring constantly, until it’s thick enough to coat the back of a wooden spoon (about 7 minutes). Remove from the heat and add the remaining 6 T of butter, one chunk at a time.

Pour the filling into the cooled tart shell. Bake until the filling is browned, or about 30 minutes. Top with home-made whipped cream and strawberries, if you’re so inclined.


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