Description
This Meyer Lemon Tart features a buttery, tender crust paired with a silky, tangy lemon filling made from fresh Meyer lemons, eggs, and honey. Baked to perfection with a crisp edge and luscious center, this dessert offers a bright and refreshing citrus flavor perfect for any occasion.
Ingredients
Scale
For the Crust
- 3/4 cup unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
For the Filling
- 3 large eggs
- 2 large egg yolks
- 3/4 cup sugar
- 3 tablespoons honey
- 1 tablespoon Meyer lemon zest, finely grated
- 2/3 cup Meyer lemon juice, fresh
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Grease a 9-inch springform pan with nonstick spray or butter to prevent sticking.
- Blend butter and sugar: Add the unsalted butter and powdered sugar to a food processor. Pulse until the mixture is smooth and creamy, forming the base of the crust.
- Incorporate dry ingredients for crust: Whisk together 1 3/4 cups flour, 2 tablespoons cornstarch, and 1 1/4 teaspoons kosher salt. Add this mixture to the food processor and pulse until it resembles small pebbles, being careful not to over-process.
- Press the crust: Transfer the mixture into the greased pan. Well-grease your hands and press the crust about 1 1/2 inches up the sides. For any sticky parts, sprinkle a little flour and gently press down. Use a glass or measuring cup to press the crust evenly into corners.
- Optional chilling: At this point, you can cover the crust and refrigerate for up to 24 hours if desired.
- Bake the crust: Bake the crust at 325°F for approximately 24 minutes until edges brown and the center is firm. Then, lower the oven temperature to 300°F for the filling.
- Make the filling base: In a large bowl or stand mixer, whisk together the 3 whole eggs and 2 egg yolks until well combined. Then add sugar, honey, fresh Meyer lemon juice, and lemon zest, whisking thoroughly.
- Combine dry ingredients for filling: In the reserved bowl used for mixing flour earlier, combine 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon kosher salt. Add this to the egg and lemon mixture and whisk completely until smooth and free of lumps.
- Fill the crust and bake: Pour the lemon filling into the hot baked crust carefully, as the filling is liquidy. Return the tart to the oven at 300°F and bake for about 30 minutes or until the center is set and no longer wiggly when gently shaken.
- Cool and chill: Remove the tart from the oven and cool on a wire rack. Once cooled, cover and refrigerate for at least 3 hours to allow the filling to fully set and develop flavor.
- Serve: To serve, run a knife around the edges between the crust and the springform pan, then release the sides of the pan for easy removal and presentation.
Notes
- Chilling the crust before baking helps achieve a flakier texture but is optional.
- Make sure the filling mixture is well whisked to avoid lumps, which can affect texture.
- Fresh Meyer lemons are preferred for their sweeter and more floral flavor compared to regular lemons.
- If you don’t have a springform pan, a regular tart pan with a removable bottom may be used.
- The tart tastes great both chilled and at room temperature.
