Meyer Lemon Tart

Season: Winter | Active Time: 30 minutes (not including making the Lemon Curd and the Sweet Tart Dough) | Total Time: 1 hour 45 minutes, plus time to cool and 1 hour to chill | Difficulty: 3 (Moderate)

Citrus fruits are my natural antidote to seasonal affective disorder in the winter, and I get especially excited for the arrival of Meyer lemons. They have a floral, even slightly spicy flavor that makes a spectacular lemon curd and a very special tart. I spike the curd with a little yogurt to mellow out some of the lemon flavor and give the filling some body. It’s still quite tart, though, which is how I prefer all my lemon desserts.

Serves 8 to 10

Special Equipment: 9-inch removable-bottom tart pan or 9-inch springform pan, instant-read thermometer, food processor (for the Sweet Tart Dough)

Lemon Curd, Meyer Lemon Variation (this page) ①

½ cup plain whole-milk Greek yogurt (4.2 oz / 120g)

Sweet Tart Dough (this page), parbaked in a 9-inch removable-bottom tart or springform pan and cooled

⅓ cup raspberry or blackberry jam (3.5 oz / 100g)

Mix the filling: In a medium bowl, whisk the curd and yogurt until smooth. Cover the bowl and set aside to allow the filling come to room temperature.

Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 350°F.

Bake the jam layer: Place the parbaked tart crust on a foil-lined baking sheet. Spread the jam evenly across the bottom of the tart, working it all the way to the sides. Bake just until the jam is set, 5 to 7 minutes (this layer creates a seal between the curd and the crust so the latter stays crisp). Remove the tart from the oven. (Leave the oven on.)

Fill and bake the tart: Scrape the filling into the hot crust to the very top, then use an offset spatula to smooth the surface. (Depending on the height of your crust, you may have a tiny bit of curd left over; save it for another use. ②) Carefully transfer the tart to the oven and bake until the filling is set and puffed around the edges and the center wobbles gently (it will wobble as a cohesive mass, not ripple), 28 to 33 minutes.

Cool and chill the tart: Let the tart cool completely on a wire rack before removing the ring. Place the tart on a serving plate and chill until cold, at least 1 hour. Slice and serve.

The tart, covered and refrigerated, will keep up to 3 days but is best served the day it’s made (the crust will soften over time).

① For a more classic lemon tart, substitute standard lemon curd here.

② Use any leftover curd to top scones, fill sandwich cookies, or dollop over a slice of cake.

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