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Meyer Lemon Tart

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For the tart shell:
11 oz. unsalted butter, softened
2/3 cup powdered sugar
1 egg yolk
Pinch salt
2 cups all-purpose flour
1 tsp. iced water
1 Tbs. powdered sugar
2 cups raspberry coulis (find recipe at

For the filling:
5 Meyer lemons, zested and juiced (about 3/4 cup juice)
8 oz. unsalted butter
4 eggs
4 egg yolks
1 cup sugar


Place butter, sugar, egg yolk, and salt in the bowl of a stand mixer with a paddle attachment. Beat ingredients on low for one minute. Add flour and mix until incorporated. Add iced water. Once the dough pulls away from mixer, it’s ready. Wrap dough in plastic wrap and refrigerate for at least three hours to relax the gluten. Place chilled dough on the countertop and allow to come to room temperature. Roll out dough on a floured surface to one-fourth-inch thickness and place into a greased 10-inch tart pan. Refrigerate one hour or until butter has hardened again. Bake at 350°F for 35 to 45 minutes, or until golden.

Heat the lemon juice and butter in a double boiler over, but not touching, simmering water until the butter is melted, about five minutes. Lightly whisk together eggs, egg yolks, and sugar. Whisk them into the lemon butter mixture. Whisk this constantly in the double boiler until the mixture has thickened, about five minutes. Pour mixture into baked tart shell and place it in the 350°F oven. Bake it for four to five minutes, or until the edge has set but the center jiggles a little. Place tart on a wire rack to cool. Chill before serving. Garnish with powdered sugar and coulis.


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