Description
A vibrant tart with a silky Meyer lemon curd filling in a crisp, buttery shortbread crust.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, cold and cubed
- 3 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) fresh Meyer lemon juice (about 4–5 lemons)
- 1 tablespoon finely grated Meyer lemon zest
- ⅛ teaspoon salt
- 6 tablespoons (85g) unsalted butter, cut into pieces
Instructions
- Make the crust. Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Freeze for 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the chilled crust for 18-22 minutes, until golden. Let it cool completely.
- Make the curd. Whisk eggs, sugar, lemon juice, zest, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove the curd from heat. Stir in the butter pieces until melted and smooth. Strain the curd through a fine-mesh sieve into a bowl.
- Pour the warm curd into the cooled crust. Refrigerate for at least 4 hours, or until fully set, before serving.
Notes
- Use cold butter for the crust to ensure it stays flaky.
- Strain the curd for an ultra-smooth texture.
- Garnish with whipped cream, berries, or candied lemon slices.
- The tart keeps in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 380
- Sugar: 32g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg