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The thing with meyer lemons is that they're much less bitter than regular lemons. They're cross-bred with mandarin oranges, so you get all the citrus in a much milder form. I'm not usually a fan of lemon anything but these are just irresistibly luscious.
Sugar Cookie Tartlet Crust
- 1⁄3 cup sugar
- 1⁄2 cup butter, room temperature
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon kosher salt
- 2 tablespoons cream
- 1 teaspoon vanilla extract
Meyer Lemon Curd Tart Filling
- 1 cup sugar
- 2⁄3 cup meyer lemon juice, freshly squeezed and strained
- 1 tablespoon lemon zest
- 3 large eggs
- 2 egg yolks
- 6 tablespoons unsalted butter, softened and cut into half inch pieces
- Sugar Cookie Tartlet Crust:.
- Preheat oven to 400°F.
- In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
- Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
- Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
- Meyer Lemon Curd Tart Filling:.
- In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
- In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
- Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
- Remove custard from stove and whisk in butter, adding in one piece at a time.
- When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
- Refrigerate overnight or at least 8 hours before serving.