Meyer Lemon Tart

March  4, 2011
0 Ratings
  • Serves 6 to 8
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

What You'll Need
  • 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 cup 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.

See what other Food52ers are saying.

  • lana
  • Miss_Karen
  • Hiromi Motojima
    Hiromi Motojima
  • adele93
  • Gluttonforacause

52 Reviews

lana December 21, 2020
Crust came out great! Lemon curd was good but slightly too eggy for me and it did not fill the crust cavity. I will try again but use little more lemon juice, sugar, and butter but stick to 5 yolks. Or should I increase everything and use yolks from medium size eggs?
Miss_Karen January 19, 2018
I don't care for Semolina, could I use toasted hazelnut flour instead? Otherwise, it looks a lot like a dessert that was served at one of the restaurants I worked at in California. (Five Crown's) Thanks for the recipe!
Hiromi M. January 9, 2016
Wow! This was amazing! I just used all purpose flour without semolina flour. I can't wait to make it again while I have tons of Meyer lemons on our tree.
I used zest from 3 lemons.
bethinboulder December 21, 2014
Please share your favorite lemon bar recipe? from John Taylor
adele93 February 10, 2013
would substituting semolina for almond meal work?
thirschfeld February 10, 2013
I don't see why not.
Gluttonforacause January 1, 2013
Truly delicious...probably one of the best things I have ever baked. Thank you.
thirschfeld February 10, 2013
Oh! That makes me happy to hear.
mariaraynal April 4, 2012
This sounds sublime. Or should I say sublemon.
mariaraynal April 4, 2012
Ok, that wasn't clever enough to repeat four times, lol.
mariaraynal April 4, 2012
This sounds sublime. Or should I say sublemon.
mariaraynal April 4, 2012
This sounds sublime. Or should I say sublemon.
mariaraynal April 4, 2012
This sounds sublime. Or should I say sublemon.
cmsmommy March 13, 2012
We don't have Meyer Lemons available here. Can i use regular lemon?
Tania S. February 15, 2012
can you substitute the semolina flower with regular flour? or maybe fine cornmeal?
thirschfeld February 15, 2012
you can use all purpose flour and be just fine
Tania S. February 15, 2012
thank you for the quick reply. i'm actually making it right now

MarthaP February 16, 2012
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!
Tania S. February 16, 2012
yes it was amazing. i brought it to work and people were giving me hugs for making it

PaulieG March 9, 2011
This is absolutely beautiful! I'm heading out the the farmers market and might just get me some Meyer Lemons!!
DeArmasA March 9, 2011
does this replace the recipe for "Best Lemon Squares EVER"? :-)
Hilarybee March 8, 2011
Meyer Lemon with semolina. =)
Kitchen B. March 7, 2011
Stunning. Absolutely.
thirschfeld March 7, 2011
thank you Kitchen Butterfly
Midge March 6, 2011
Just beautiful thirschfeld.
thirschfeld March 7, 2011
thank you midge
gt9 March 6, 2011
Wow, I can't wait to make this. If mine comes out half that gorgeous I will be happy.
Thanks for sharing.
thirschfeld March 7, 2011
thank you and you are welcome gt9
gingerroot March 6, 2011
I was waiting for your gorgeous photo and boy, is it gorgeous! I can only imagine how good it tastes...
thirschfeld March 7, 2011
thank you gingerroot, loving your curried carrot gratin
gingerroot March 8, 2011
Thrilled to hear that, thirshfeld! Thank you so much.
Ordinary B. March 5, 2011
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!
thirschfeld March 7, 2011
thank you Ordinary Blogger. I hope you buy some and give it a go