Rustic Meyer Lemon Tart

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When Dave asked what we could bring to Easter dinner (more on that tomorrow), Louie suggested that we “just pick up some cookies, don’t fuss, everyone will be full” or something to that effect. This is second hand news from a dude, so some instructions could be lost in translation. I translated Louie’s request to be “we’ll be so full from so much delicious food, just bring something light and not too filling.” Always up for a challenge, I decided to make a lemon tart with the meyer lemons I bought because they were there. This recipe is tangy, buttery and sweet. It also doesn’t call for rolled out pastry, something I try to avoid. I served it with a vanilla cream, made from Steph’s vanilla sugar, and raspberries. A light springtime dessert I think Steph would like. – bvox

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Rustic Meyer Lemon Tart
Source: Martha Stewart

Crust
1 cup all-purpose flour
2 tablespoons sugar
Salt
1/4 teaspoon finely grated Meyer lemon zest
1 stick cold unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Lemon Curd
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon cornstarch
3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
6 tablespoons unsalted butter, cut into small pieces

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. 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. Bake tart shell until golden, about 20 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. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.

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4 thoughts on “Rustic Meyer Lemon Tart

  1. Barb McDonald Newman April 9, 2012 at 8:27 am Reply

    Sounds so yummy! I’m sure it was a hit! I laughed at your dude twice related story. One more dude in that mix and it would have been, “Bring a bag of Oreo’s”!

    I made a lemon curd yesterday too, but I’ll use this recipe next time. Mine was too runny and resulted serving (and eating!) the pie with a spoon!

  2. Shiny Tomato April 9, 2012 at 11:20 am Reply

    Barb, I would double the recipe for a pie. Your lemon pie looked great, saw the pic on twitter. Love the lemon! And yes, a bag of Oreos!

  3. Steph McVox April 9, 2012 at 3:45 pm Reply

    Barb, runny or not, I bet nobody was complaining about homemade lemon curd!

  4. Fudging Ahead May 1, 2012 at 11:32 pm Reply

    Another way to use lemon curd. Yum!

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