Meyer Lemon Tart

By • March 4, 2011 • 48 Comments



Author Notes: I have been making lemon bars for many years now from a recipe by John Taylor also known as Hoppin John and a while back I thought it would make a great tart, and it does. If you like Low Country cooking you should search out his cookbook Charleston, Beaufort & Savannah Dining at Home in the Lowcountry. This weeks contest seems like the perfect opportunity to share this recipe.thirschfeld

Serves 6 to 8

For the crust:

  • 1/4 cup sugar
  • 1 cup all purpose flour
  • 1/4 cup semolina flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature

For the custard:

  • 2 to 3 Meyer Lemons, zested first then squeezed for 1/3 cup juice
  • 5 large egg yolks
  • 3/4 cups sugar
  • 1/2 cup unsalted butter, room temperature and cubed
  • zest from two Meyer lemons
  • powdered sugar, for dusting the tart
  1. Preheat the oven to 325 degrees. In a large mixing bowl and mixing with a wooden spoon cream the butter with the sugar and salt. Add the flours and mix well. The shortbread crust will look crumbly and like cous cous or cornmeal. Turn the crumbles out into an 8 inch tart pan and press it evenly into the pan starting with the sides and working toward the center. Place your index finger over the top of the flutes and push the crust upward using your index finger as a back stop.
  2. Slide the the shell into the oven and bake it for 20 minutes.
  3. While the tart is in the oven combine the eggs, sugar, zest, 1/3 cup Meyer lemon juice in a heat proof mixing bowl and whisk to combine the ingredients.
  4. Place the mixing bowl over low heat, if you are nervous about this you can most certainly use a double boiler, and whisk the custard, gently and continually, until it starts to thicken. It takes about 13 minutes on low so it will take longer in a double boiler. Once it is very thick, like warm pudding and leaving ribbons as you whisk, remove it from the heat and whisk in the butter.
  5. When the tart crust is done remove it from the oven and add the lemon curd. Bake the tart another 10 minutes or until set.
  6. Remove the tart from the oven and let it cool completely. Once cool sprinkle it with powdered sugar just before serving, slice and serve.

Tags: Lemony, sour, travels well, winter

Comments (48) Questions (2)

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Stringio

over 1 year ago adele93

would substituting semolina for almond meal work?

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over 1 year ago thirschfeld

I don't see why not.

Jlg_8.14.12_-_stickermania

over 1 year ago Gluttonforacause

Truly delicious...probably one of the best things I have ever baked. Thank you.

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over 1 year ago thirschfeld

Oh! That makes me happy to hear.

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over 2 years ago mariaraynal

This sounds sublime. Or should I say sublemon.

P1020611

over 2 years ago mariaraynal

Ok, that wasn't clever enough to repeat four times, lol.

P1020611

over 2 years ago mariaraynal

This sounds sublime. Or should I say sublemon.

P1020611

over 2 years ago mariaraynal

This sounds sublime. Or should I say sublemon.

P1020611

over 2 years ago mariaraynal

This sounds sublime. Or should I say sublemon.

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over 2 years ago cmsmommy

We don't have Meyer Lemons available here. Can i use regular lemon?

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over 2 years ago Tania Staneva

can you substitute the semolina flower with regular flour? or maybe fine cornmeal?

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over 2 years ago thirschfeld

you can use all purpose flour and be just fine

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over 2 years ago Tania Staneva

thank you for the quick reply. i'm actually making it right now

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over 2 years ago MarthaP

Thanks so much for this amazing and easy tart! I made it 2 nights in a row because it was delicious, and because the 13 year old volunteered to do the zesting/juicing! Now I know what to do with Meyer lemons, I will be searching them out. Brilliant!

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over 2 years ago Tania Staneva

yes it was amazing. i brought it to work and people were giving me hugs for making it

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over 3 years ago PaulieG

This is absolutely beautiful! I'm heading out the the farmers market and might just get me some Meyer Lemons!!

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over 3 years ago DeArmasA

does this replace the recipe for "Best Lemon Squares EVER"? :-)

Hilary_sp1

over 3 years ago Hilarybee

Meyer Lemon with semolina. =)

Ozoz_profile

over 3 years ago Kitchen Butterfly

Stunning. Absolutely.

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over 3 years ago thirschfeld

thank you Kitchen Butterfly

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over 3 years ago Midge

Just beautiful thirschfeld.

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over 3 years ago thirschfeld

thank you midge

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over 3 years ago gt9

Wow, I can't wait to make this. If mine comes out half that gorgeous I will be happy.
Thanks for sharing.

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over 3 years ago thirschfeld

thank you and you are welcome gt9

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over 3 years ago gingerroot

I was waiting for your gorgeous photo and boy, is it gorgeous! I can only imagine how good it tastes...

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over 3 years ago thirschfeld

thank you gingerroot, loving your curried carrot gratin

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over 3 years ago gingerroot

Thrilled to hear that, thirshfeld! Thank you so much.

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over 3 years ago Ordinary Blogger (Rivki Locker)

What a beautiful recipe. I am always eying the meyer lemons at Costco but never buy them because I don't quite know what to do with them. This just might be the reason to try! Thanks!

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over 3 years ago thirschfeld

thank you Ordinary Blogger. I hope you buy some and give it a go

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over 3 years ago dymnyno

Absolutely perfect...obviously you are not "Lazy"!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. Almost too pretty to eat.

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over 3 years ago thirschfeld

key word I am thinking is "almost"?

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I could definitely eat that! Probably 2 slices.

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over 3 years ago adamnsvetcooking

I second that!

Stringio

over 3 years ago testkitchenette

Simply stunning!

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over 3 years ago thirschfeld

thank you testkitchenette

Christine-28_small(1)

over 3 years ago cheese1227

Uhm, I need a lovely thirshfeld visual.....

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

me too! the meyer lemon curd sounds perfect. i love lemon curd so much i sometimes eat it with a spoon.

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over 3 years ago thirschfeld

patience, thank you

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over 3 years ago thirschfeld

photo has been added, lol.

Christine-28_small(1)

over 3 years ago cheese1227

Lovely, as usual. Yes, I am a spoiled brat on this point.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I once had a recipe for a lemon tart in which you sliced the lemons very thinly and layered them into the crust and then poured the custard over it and baked. I have no idea where it is or where it came from. Yours sounds very close...sublime.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

The old Shaker recipes for lemon pie were a little like that. Thin-sliced lemons mixed with sugar, then put into a pie shell with beaten eggs poured over them. They had a top crust.

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over 3 years ago thirschfeld

thanks drbabs and Greenstuff I love Shaker lemon pie

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over 3 years ago wssmom

Me, too .... sounds yummy-ola!

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over 3 years ago thirschfeld

thanks wssmom

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over 3 years ago Lizthechef

You beat me to it, Tom! Sounds delicious...

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over 3 years ago thirschfeld

thank you and you know you can never have enough lemon tart recipes so I hope to see one from you because they are always so good