Spring is not complete without a slice of this slightly sweet and deliciously tangy Meyer Lemon Tart with a buttery shortbread crust.
I don’t think I have ever posted more Meyer Lemon recipes than I have this year. With its short California growing season, I can’t seem to think about anything else than to take full advantage. The difference in Meyer lemons and regular lemons is that Meyer lemons are moderately acidic and not as tangy as regular lemons. In fact, their juice is more on the sweeter side. This is because the Meyer Lemon is actually a hybrid of lemon and Mandarin oranges. Unlike regular lemons which are grown year around, Meyer Lemons are typically only available from May until December.
Now this recipe is equally delicious using regular lemons, but if you have Meyer’s available, use them! The filling is sweet and slightly tangy and paired with salty buttery shortbread crust, its a match made in tart heaven.
This Meyer Lemon Tart would be perfect on your dessert table or for your Mother’s Day Brunch. But why wait that long? After all, you need to taste test a recipe before serving it to a crowd right? Or, perhaps it’s just me that uses that excuse…