The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in Chez Panisse Desserts, by Lindsey Remolif Shere.
Ingredients
For the Crust
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1 cup all-purpose flour
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2 tablespoons sugar
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Salt
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¼ teaspoon finely grated Meyer lemon zest
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1 stick cold unsalted butter, cut into pieces
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½ teaspoon pure vanilla extract
For the Lemon Curd
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2 large eggs plus 3 large egg yolks
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¼ cup plus 2 tablespoons sugar
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¼ teaspoon cornstarch
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3 tablespoons finely grated Meyer lemon zest, plus ⅓ cup fresh Meyer lemon juice (from 3 lemons)
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6 tablespoons unsalted butter, cut into small pieces
Directions
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Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
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Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
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Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
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Bake tart shell until golden, about 25 minutes. Let cool completely.
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Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
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Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
Cook's Notes
The tart can be refrigerated up to 3 days.