Description
A buttery, golden tart crust filled with bright, tangy Meyer lemon curd. A perfect balance of sweet and citrus for an elegant dessert.
Ingredients
1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 egg yolk
1–2 tablespoons ice water
¾ cup granulated sugar
2 teaspoons lemon zest (about 2 Meyer lemons)
½ cup Meyer lemon juice (freshly squeezed)
3 large eggs
1 egg yolk
6 tablespoons unsalted butter, cubed
Powdered sugar, whipped cream, or lemon slices for garnish
Instructions
1. Combine flour and powdered sugar, then cut in butter until crumbly.
2. Add egg yolk and ice water until dough forms. Shape into a disk and refrigerate 30 minutes.
3. Preheat oven to 350°F (175°C). Roll dough and press into a 9-inch tart pan. Prick the base.
4. Blind bake with parchment and pie weights for 15 minutes, then bake uncovered 10 minutes.
5. Whisk sugar, zest, juice, eggs, and yolk in a saucepan over medium heat until thickened (7–8 minutes).
6. Remove from heat and whisk in butter until smooth.
7. Pour filling into crust and bake 10 minutes until set.
8. Cool completely, chill 1 hour, dust with powdered sugar, and serve.
Notes
Chill before serving for best texture. Substitute regular lemons if Meyer lemons are unavailable. Add berries or whipped cream for a fresh finish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg