Rustic Meyer Lemon Tart

Rustic Meyer Lemon Tart
Rustic Meyer Lemon Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE 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

  • FOR THE 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

Directions

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. 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 25 minutes. Let cool completely. 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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