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Classic Meyer Lemon Tart

If you are a Meyer lemon fan, this recipe is for you! It is all about the lemons, their sweet, slightly floral essence in the spotlight, with nothing more than a flaky buttery crust to serve as a stage. Meyer lemons come into season in late Fall and early winter. They are a hybrid citrus, a cross between a citron and a mandarin, and are characteristically brighter, sweeter, and less acidic than other varieties of lemon.
This tart is delicious on its own, and truly needs nothing more than a light dusting of powdered sugar, but if you want to dress it up, you could top it with freshly whipped meringue, meringue cookies, seasonal berries or even a drizzle of honey.
Yields one 9"-10" tart.
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Course Dessert

Ingredients
  

For the tart shell

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 cup butter, cubed and chilled
  • 2 egg yolks
  • 2-4 Tbspns heavy cream

For the Lemon Curd

  • 1 cup sugar
  • 1/2 cup meyer lemon juice, freshly squeezed about 4-5 lemons
  • 2 Tbspns lemon zest
  • 7 large egg yolks
  • 1/2 cup butter, cubed

Instructions
 

For the tart shell

  • To begin, butter the tart pan.
  • Then, add flour and sugar to the bowl of a food processor and blitz until the ingredients are well combined.
  • Then, add the butter and pulse until the mixture reaches the consistency of cornmeal.
  • Add the egg yolks and pulse until the eggs are incorporated.
  • Then, with the processor running, add the cream, one tablespoon at a time until the mixture forms a dough.
  • Turn the dough out onto a work surface, shape it into a disk and lay it in the center of your tart pan. Then, press the dough into the pan, forming an even layer, that covers the bottom and extends up the sides. Flatten the finished edges with your hands or a sharp knife. Chill until firm.
  • Preheat the oven to 350°F and prick the bottom of the tart shell with a fork.
  • Then, butter a piece of tin foil and place it, butter side down, on top of the tart shell. Fill the shell with beans or rice and blind bake for about 20 minutes or until the edges begin to turn golden.
  • Then, transfer it to a wire rack and allow to cool to room temperature.

For the Lemon Curd

  • To make the lemon curd, whisk the sugar, lemon juice, lemon zest, and egg yolks in a heat safe bowl until well combined.
  • Make a bagna-marie by placing the bowl over a pot of simmering water and whisk the mixture until it thickens. You will know you’ve reached the right consistency when you stick a wooden spoon into the mixture, run your finger through the lemon curd and it leaves a trail that doesn't collapse in on itself. If you prefer to use a thermometer, it should read about 170°F.
  • Remove the lemon curd from the heat and allow it to cool slightly, and then whisk in the butter, mixing until it has completely dissolved. If you prefer a smoother curd, use a fine mesh strainer to remove the zest and any lumps that may have formed.
  • Transfer the curd to a clean container, place plastic wrap on the surface of the mixture so it doesn’t form a skin, and refrigerate until ready to use.
  • Once the lemon curd has chilled, spoon the curd into the shell, spread evenly and refrigerate until ready to serve.
  • To serve, top with seasonal berries, a layer of fresh meringue, meringue cookies, or simply a light dusting of powdered sugar.