Meyer Lemon Tart
User Reviews
5
Meyer Lemon Tart
Description
The Meyer Lemon Tart highlights a shortbread crust prepared with butter, powdered sugar, flour, and cornstarch, pressed up the sides of a springform pan and baked until lightly browned and firm. The filling incorporates whole eggs and egg yolks, sugar, honey, Meyer lemon zest and juice, flour, cornstarch, and salt, whisked together and baked until set. The result is a smooth, glossy lemon custard with a firm yet silky texture. The tart's flavor is fresh and tangy with a subtle sweetness from honey and sugar, balanced by the brightness of Meyer lemons.
The tart is ideal for dessert or a special tea-time treat, offering a pleasing contrast between its crumbly shortbread base and luscious lemon topping. It can be served chilled or at room temperature for best flavor and texture. The recipe notes indicate an optional addition of thin baked lemon slices was omitted to avoid bitterness, modifying the overall tartness and sugar content for balance.
For convenience, the crust can be prepared and refrigerated up to 24 hours before baking. The tart requires careful pressing of the dough into the pan and monitoring the crust for an even light brown color before adding the filling. This approach ensures textural contrast between the buttery crust and the creamy lemon custard filling.
Ingredients
Shortbread crust:
- 3/4 cup butter room temperature, cut into 1-inch pieces, unsalted
- 2/3 cup powdered sugar
- 1 & 3/4 cups all-purpose flour spooned and leveled
- 2 tablespoons cornstarch
- 1 & 1/4 teaspoons kosher salt
Filling:
- 3 large egg
- 2 large egg yolk
- 3/4 cup sugar
- 3 tablespoons honey
- 1 tablespoon Meyer lemon finely grated, zest
- 2/3 cup Meyer lemon fresh, juice
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
- Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
- Whisk together 1 and 3/4 cup flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (save the bowl) and pulse until the mixture resembles small pebbles. Don't over do it, but do make sure that the flour is incorporated.
- Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides. If you encounter a particularly sticky section, sprinkle it with flour and pat it in. A glass or measuring cup may be useful in pressing the crust into the corners.
- (At this point you can cover the crust and refrigerate for 24 hours. I mean, if you're a planner. Not me.)
- Bake at 325 for about 24 minutes, or until the edges are beginning to brown and the center is firm to the touch. When the crust is done, turn the oven down to 300 degrees F.
- While the crust is baking, make the filling: In a large bowl or stand mixer, whisk together the 3 eggs and 2 egg yolks. Whisk in sugar, honey, lemon juice, and lemon zest.
- In the same bowl that you combined the flour for the crust, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Add to the egg mixture. Whisk it well. If there are lumps of flour, there will be lumps of flour in your tart, so try to get them all out.
- Pour the filling into the hot crust. Carefully transfer it to the 300 degree oven (the filling is quite liquid-y). Bake for 30 minutes or more, until the center is not longer wiggly.
- Let cool on a wire rack. Cover and chill for 3+ hours. (I also think it tastes great room-temp)
- To serve, carefully slide a knife in between the crust and the pan, all the way around the edge, then release the springform pan.
Notes
- The crust dough can be refrigerated for up to 24 hours before baking, which helps with planning ahead.
- Omitting the thinly sliced baked lemons on top avoids a bitter aftertaste and reduces sweetness slightly.
- Press the crust evenly into the pan and use flour to manage stickiness when shaping the sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 457kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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