Meyer Lemon Tart

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READY IN: 1hr
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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