Meyer Lemon Tart

Overhead shot of a completed Meyer lemon tart generously dusted with powdered sugar, showing thin slices of lemon arranged decoratively around the edge and in the center, on a dark surface.

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This Meyer lemon tart is a delicious twist on a classic lemon tart. It has a silky lemon curd made with Meyer lemons and a touch of cardamom inside of a buttery tart shell that's impossible to resist.

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: 8 servings

Calories: 464kcal

Author: Nicole Gaffney

Ingredients

For the Crust

1 ½ cups all purpose flour
½ cup powdered sugar
½ teaspoon salt
9 tablespoons unsalted butter (1 stick plus 1 tablespoon), cold
1 large egg cold

For the Filling

4 large eggs
¾ cup granulated sugar
½ cup heavy cream
⅔ cup Meyer lemon juice freshly squeezed
2 tablespoons Meyer lemon zest
1 teaspoon ground cardamom
⅛ teaspoon Kosher salt

For the Candied Meyer Lemons (optional)

3 Meyer lemons thinly sliced, all seeds removed
⅔ cup sugar
¾ cup water
5 green cardamom pods crushed, optional
pinch salt

Instructions

Make the Crust

Whisk together the flour, powdered sugar and salt in a large bowl.
Cut the butter into the flour mixture using a pastry cutter, fork or your fingers, until the biggest pieces are the size of peas. Place mixture in the freezer for 5 minutes.
Make a well in the center, then add the egg and stir with a for until it just starts to come together.
Continue stirring until the dough starts to form clumps, then pour it out on to a lightly floured surface and knead ever so gently until all the dry ingredients are incorporated.
Form into a disc, being careful not to overwork, wrap and refrigerate for at least an hour or overnight.
Roll out the chilled dough on a lightly floured surface until it reaches 10-11 inches in diameter.
Transfer the dough to a 9-inch tart pan with a removable bottom.
Seal any cracks that occurred in the transfer, then fold the overhang in to form double-thick sides, then run the rolling pin over the top to trim off any excess and make them an even height all around.
Prick the bottom with a fork, then transfer to the freezer for at least 30 minutes prior to baking.
Preheat the oven to 375°F degrees and butter the dull (not shiny) side of a piece of tin foil and press it firmly against the crust.
Bake for about 15 minutes, remove the foil, and bake for another 5-10 minutes until its just starting to turn golden blonde. Remove from the oven and allow to rest for at least 30 minutes.

To make the filling

Whisk together the eggs and sugar until it turns lighter in color.
Add the cream, lemon juice, zest, cardamom and salt and whisk until totally combined and the sugar is mostly dissolved.
Pour into the cooled tart shell, reduce the oven temperature to 300°F degrees, and bake for about 35-40 minutes until set (not wiggly in the middle).
Allow to cool completely, then chill for at least 4 hours or overnight.

Make the Candied Meyer Lemons

Heat the sugar, water, cardamom pods and salt in a medium saucepan until the sugar is dissolved.
Carefully submerge the lemon slices, then simmer on low heat for about 30-40 minutes or until the pulp starts to look transparent.
Remove the slices and allow to cool on a wire rack. Be sure to place something underneath to catch the drips.

Assemble and Serve

Arrange the lemon slices around the chilled tart, then dust with powdered sugar right before serving (otherwise it will absorb into the tart and disappear). Best served chilled.

Notes

The leftover syrup from candying the lemon slices is full of flavor. Strain out any solids and store in the refrigerator - perfect for making cocktails!
Don't skip chilling the crust – cold butter creates flaky texture.
Strain the filling through a fine mesh sieve for perfect smoothness.
Test doneness by gently shaking – the center should barely jiggle while edges remain still.
Substitute my Pasta Frolla recipe (Italian sweet shortcrust pastry dough) for a more delicate, slightly sweeter tart crust with a beautiful melt-in-your-mouth texture.

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