Meyer Lemon Brûlée Shortbread Tart

why make this recipe

This Meyer Lemon Brûlée Tart with Shortbread Crust is a delightful dessert perfect for any occasion. The tangy flavor of Meyer lemons paired with the creamy brulee topping creates a beautiful balance of sweetness and acidity. The shortbread crust adds a buttery and crumbly texture that complements the filling perfectly. This recipe is not only impressive but also simple to make, making it ideal for both novice and experienced bakers.

how to make Meyer Lemon Brûlée Tart with Shortbread Crust

Ingredients :

• 1 ½ cups all-purpose flour
• 1 cup powdered sugar
• ½ teaspoon salt
• ¾ cup cold butter (cut in pieces)
• ½ cup heavy cream
• 2/3 cup plus 1 tablespoon sugar (divided use)
• 1 teaspoon finely grated Meyer lemon zest
• ½ cup fresh Meyer lemon juice
• ½ teaspoon lemon extract (optional)
• 4 large egg yolks
• 1 whole large egg

Directions :

1. Spray a 9-inch springform pan or tart pan with a removable bottom with cooking spray.
2. Line a cookie sheet with a silpat, parchment paper, or foil.
3. Place all crust ingredients in a food processor and pulse until the dough starts to form clumps, about 30 seconds to a minute.
4. Gather the dough and place it in the springform pan, pressing it evenly to the bottom and about 1 inch up the sides of the pan.
5. Lightly prick the bottom of the pie shell with a fork, cover with plastic wrap, and let it rest in the refrigerator for 1 hour.
6. Preheat the oven to 425˚ F.
7. Place the pie shell on the prepared cookie sheet and bake for 10-12 minutes or until light golden brown.
8. Remove from the oven and reduce the temperature to 300° F.
9. Continuously prepare the filling while the pie shell bakes.

how to serve Meyer Lemon Brûlée Tart with Shortbread Crust

Once your tart is baked and cooled, you can serve it with a dusting of powdered sugar on top for extra sweetness. For a fancy touch, you can also caramelize sugar on the top with a kitchen torch to create a crispy brûlée layer. Serve each slice with fresh berries or a dollop of whipped cream for added flavor.

how to store Meyer Lemon Brûlée Tart with Shortbread Crust

To store your tart, keep it in the fridge. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days. If you have used a brûlée topping, it’s best to add that just before serving to maintain its crunchy texture.

tips to make Meyer Lemon Brûlée Tart with Shortbread Crust

• Make sure your butter is cold when making the crust. This helps create a flaky texture.
• Don’t skip the resting time for the dough. Chilling helps prevent shrinkage during baking.
• Use fresh Meyer lemons for the best flavor. If you can’t find Meyer lemons, regular lemons work too, but the tart may taste a bit more acidic.

variation

You can add a layer of fresh fruit, such as raspberries or strawberries, underneath the brûlée topping for a refreshing twist. Another variation is to mix in some herbs like thyme or basil into the filling for a unique flavor profile.

FAQs

1. Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons, but the flavor will be more tart. You may want to adjust the sugar to balance the acidity.

2. How do I make the brûlée topping?
After the tart cools, sprinkle a thin layer of sugar on top and use a kitchen torch to caramelize the sugar until it is golden and crispy.

3. Can I freeze the tart?
It’s best to freeze the unbaked crust. The baked tart does not freeze well due to the cream filling; however, you can freeze individual slices if needed.

Meyer Lemon Brûlée Tart with Shortbread Crust

A delightful dessert featuring a creamy Meyer lemon filling atop a buttery shortbread crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 22 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups all-purpose flour
• 1 cup powdered sugar
• 0.5 teaspoon salt
• 0.75 cups cold butter (cut in pieces) Ensure the butter is cold for a flaky texture.

For the filling

• 0.5 cups heavy cream
• 2.5 cups sugar (divided use) Includes 1 tablespoon for the brulee topping.
• 1 teaspoon finely grated Meyer lemon zest
• 0.5 cups fresh Meyer lemon juice Freshly squeezed for best flavor.
• 0.5 teaspoon lemon extract (optional)
• 4 large egg yolks
• 1 whole large egg

Method

 

Preparation

1. Spray a 9-inch springform pan or tart pan with cooking spray.
2. Line a cookie sheet with a silpat, parchment paper, or foil.
3. Combine all crust ingredients in a food processor and pulse until the dough forms clumps.
4. Gather the dough and press it evenly into the bottom and up the sides of the pan.
5. Lightly prick the bottom of the pie shell with a fork, cover with plastic wrap, and let rest in the refrigerator for 1 hour.

Baking

1. Preheat the oven to 425° F.
2. Place the pie shell on the prepared cookie sheet and bake for 10-12 minutes or until light golden brown.
3. Remove from the oven and reduce the temperature to 300° F.

Making the Filling

1. While the pie shell bakes, prepare the filling.

Serving

1. Once the tart is baked and cooled, dust with powdered sugar or caramelize sugar on top for a crispy layer.
2. Serve each slice with fresh berries or a dollop of whipped cream.

Notes

Store the tart in the fridge covered with plastic wrap or in an airtight container for up to 3-4 days. Add the brulée topping just before serving to maintain its texture.