Meyer Lemon Tart with Shortbread

why make this recipe

Meyer Lemon Tart with Shortbread Crust is a delightful dessert that brings a bright, refreshing flavor to any occasion. The unique taste of Meyer lemons, which are sweeter and less acidic than regular lemons, blends perfectly with the buttery shortbread crust. This tart is a perfect choice for spring and summer gatherings, but it can easily brighten any day. Whether you are entertaining guests or simply treating yourself, this tart will impress with its beautiful presentation and harmonious flavors.

how to make Meyer Lemon Tart with Shortbread Crust

Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 1/3 cup fresh Meyer lemon juice
• 1 generous tablespoon grated lemon zest
• 1/2 cup cold unsalted butter
• 1 ½ teaspoons vanilla extract
• 12 tablespoons salted butter (for crust)
• 1/2 cup sugar (for crust)
• 1/2 teaspoon vanilla extract (for crust)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt

Directions

For the tart shell: Start by mixing the salted butter and sugar in a bowl until they become pale and fluffy. Next, add vanilla extract, flour, and kosher salt, and mix gently until the dough begins to come together. Shape the dough into a disk and press it into a tart pan. Chill the dough until it is firm. Preheat your oven to 350°F.

Now, butter a piece of foil and place it on the chilled dough, filling it with beans to weigh it down. Bake in the oven for 30 minutes. Afterward, remove the foil and bake for another 10-12 minutes until the edges of the crust are golden. Once done, allow it to cool.

For the lemon curd: In a saucepan, simmer water over low heat. In a bowl, whisk the egg yolks and sugar together until smooth, then add the Meyer lemon juice and zest. Place this bowl over the simmering water and stir until the mixture thickens, which will take about 10 minutes. Remove it from heat and whisk in the cold unsalted butter until it is melted. Finally, pour the lemon curd into the cooled tart shell and let it cool to room temperature before serving.

how to serve Meyer Lemon Tart with Shortbread Crust

To serve the Meyer Lemon Tart, slice it into wedges and arrange on dessert plates. You can add a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch. Fresh berries on the side also make a lovely addition to complement the tart’s brightness.

how to store Meyer Lemon Tart with Shortbread Crust

To store the tart, cover it with plastic wrap and place it in the refrigerator. It will keep well for about 3-4 days. If you desire longer storage, consider freezing the unfilled tart shell. Just bake it as directed, cool completely, and then wrap it properly before freezing.

tips to make Meyer Lemon Tart with Shortbread Crust

1. Use fresh Meyer lemons for the best flavor. If you can’t find them, regular lemons will work, but you may want to adjust the sugar to balance the tartness.
2. Make sure your butter is cold when you start the crust to achieve a flaky texture.
3. For a smoother lemon curd, strain it before pouring it into the tart shell to remove any egg bits or zest.

variation

You can try adding different flavors to the lemon curd, such as a hint of lavender or rosemary, for a unique twist. Additionally, swapping out some of the all-purpose flour with almond flour can give the crust a nuttier taste.

FAQs

Q1: Can I make the tart crust ahead of time?
A1: Yes! The tart crust can be prepared a day in advance and stored in the refrigerator.

Q2: Can I use regular lemons instead of Meyer lemons?
A2: Yes, you can use regular lemons. Just keep in mind that they are more tart, so you may need to add a little more sugar.

Q3: How can I prevent the lemon curd from curdling?
A3: Make sure to whisk continuously while cooking the lemon curd over simmering water, and avoid cooking it over direct heat. This will help achieve a smooth consistency.

Meyer Lemon Tart with Shortbread Crust

A refreshing dessert featuring the sweet and fragrant flavor of Meyer lemons paired with a buttery shortbread crust, perfect for spring and summer gatherings.

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Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Lemon Curd

• 6 pieces egg yolks
• 3/4 cup sugar
• 1/3 cup fresh Meyer lemon juice
• 1 tablespoon grated lemon zest generous
• 1/2 cup cold unsalted butter should be cold
• 1 1/2 teaspoons vanilla extract

For the Crust

• 12 tablespoons salted butter
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt

Method

 

Prepare the Crust

1. Mix the salted butter and sugar in a bowl until pale and fluffy.
2. Add vanilla extract, flour, and kosher salt, and mix gently until the dough begins to come together.
3. Shape the dough into a disk and press it into a tart pan.
4. Chill the dough until firm.
5. Preheat the oven to 350°F.
6. Butter a piece of foil and place it on the chilled dough, filling it with beans to weigh it down.
7. Bake in the oven for 30 minutes.
8. Remove the foil and bake for another 10-12 minutes until the edges of the crust are golden.
9. Allow it to cool.

Make the Lemon Curd

1. In a saucepan, simmer water over low heat.
2. In a bowl, whisk the egg yolks and sugar together until smooth.
3. Add the Meyer lemon juice and zest to the egg mixture.
4. Place this bowl over the simmering water and stir until the mixture thickens, about 10 minutes.
5. Remove from heat and whisk in the cold unsalted butter until melted.
6. Pour the lemon curd into the cooled tart shell and let it cool to room temperature before serving.

Serve the Tart

1. Slice the tart into wedges and arrange on dessert plates.
2. Add a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch.
3. Serve with fresh berries on the side.

Notes

Use fresh Meyer lemons for the best flavor. If unavailable, regular lemons work but adjust sugar to balance tartness. Ensure butter is cold for a flaky crust and strain the lemon curd for a smoother texture.