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    HOME » Recipes » Lemon Sweets

    Published: May 12, 2015 · Modified: Jan 3, 2020· This website generates income via ads ·

    Meyer Lemon Tart

    Jump to Recipe Print Recipe Pin Recipe

    The siren song of the Meyer lemons pulled me in again. This time I adapted Ina Garten's lemon bar recipe into a Meyer Lemon Tart.

    Meyer Lemon Tart at theeggfarm.com

    I can't even describe how good this is, but I'll try.

    Let's start with the crust. It is a buttery shortbread cookie crust. In the word's of Ina, "How bad could that be?" I have nothing bad to say about it. I could have eaten the crust by itself.

    Then we'll move on to the filling. It is sweet, but not too sweet. It is tart, but not too tart. The texture of the filling is smooth and silky, but that's not the best part. The top of the filling gets just a little bit crispy as it bakes. That is the best part.

    lemontart600-5

    When topped with a little confectioner's sugar and whipped cream, this tart is everything that a Meyer lemon dessert should be.  My mouth is watering just thinking about it. In fact, I am going to get straight to the recipe so I can enjoy another slice.

    lemontart6001

    Meyer Lemon Tart

    Yummy lemon tart where the filling forms its own tasty top layer.
    4 from 2 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 45 mins
    Chilling time 10 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 419 kcal

    Equipment

    • 8" tart pan
    • Non-stick baking spray
    • Electric mixer
    • Large bowl

    Ingredients
      

    For the crust:

    • ½ stick butter room temperature
    • ¼ cup granulated sugar
    • 1 cup flour
    • ⅛ teaspoon kosher salt

    For the filling:

    • 4 large eggs slightly beaten
    • 1 ¾ cups granulated sugar
    • 1 tablespoon grated lemon zest
    • ½ cup freshly squeezed Meyer lemon juice
    • ½ cup all purpose flour
    • Confectioners' sugar for dusting
    • Whipped cream for garnish

    Instructions
     

    For the crust:

    • Preheat the oven to 350 degrees F.
    • Prepare an 8 inch tart pan by spraying with baking spray. Set aside.
    • Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Combine the flour and salt. With the mixer on low, add the dry ingredients to the butter until just mixed.
    • Gather the dough into a ball and press it into the sprayed tart pan. Chill for 10 minutes.
    • Bake the crust for 15 minutes, until very lightly browned. Let cool on a wire rack. Do not prepare the filling until the crust has chilled. The lemon juice will begin to "cook" the eggs and the filling will be rubbery after baking.

    For the filling:

    • Whisk together the beaten eggs, sugar, lemon zest, lemon juice, and flour. Pour over the chilled crust. Place the tart pan on a cookie sheet to catch any drips. Bake at 350 degrees for 30 minutes, until the filling is just set.
    • Let cool to room temperature then chill before slicing. If you have a 2-piece tart pan, remove the outer ring after cooling. You might have to work a knife around the edge before removing the ring.
    • Slice with a very sharp knife and dust with confectioners' sugar and garnish with whipped cream just before serving.

    Nutrition

    Nutrition Facts
    Meyer Lemon Tart
    Amount per Serving
    Calories
    419
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    5
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    109
    mg
    36
    %
    Sodium
     
    92
    mg
    4
    %
    Potassium
     
    98
    mg
    3
    %
    Carbohydrates
     
    92
    g
    31
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    67
    g
    74
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    160
    IU
    3
    %
    Vitamin C
     
    9
    mg
    11
    %
    Calcium
     
    24
    mg
    2
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword meyer lemon, Tart
    Tried this recipe?Let us know how it was!

    Bye now.

    lemontart600bite

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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