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Meyer Lemon Tart
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Meyer Lemon Tart
Spring is not complete without a slice of this slightly sweet and deliciously tangy Meyer Lemon Tart with a buttery shortbread crust.
Author: Jackie
Ingredients
  • Shortbread Crust
  • 1 cup cold butter , cubed
  • ½ cup powdered sugar
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoons cream , half and half or whipping cream
  • Meyer Lemon Filling-
  • 1 ½ cups white sugar
  • 3 large eggs
  • 1 tablespoon Meyer Lemon zest , or regular lemon zest
  • ½ cup freshly squeezed Meyer Lemon juice , or regular lemon juice
  • ½ cup all-purpose flour
  • 1 teaspoon powdered sugar , for garnish
Instructions
  1. Shortbread Crust-
  2. In a food processor, pulse flour, powdered sugar and baking flour until combined.
  3. Add butter, one cube at a time, until combined.
  4. Mix in cream.
  5. Press dough into pan then refrigerate for 20 minutes.
  6. Par bake the crust at 325 minutes for 10 minutes.
  7. Allow to cool for 10 minutes before adding filling.
  8. Filling-
  9. Increase oven temperature to 350 degrees.
  10. Whisk sugar, eggs, lemon zest, lemon juice, and ½ cup flour in a bowl until smooth.
  11. Pour lemon filling into crust.
  12. Cover edges of crust with strips of aluminum foil to prevent burning.
  13. Bake tart until filling is set, about 20 minutes.
  14. Cool completely. Serve cold or at room temperature with a dusting of powdered sugar.
  15. Serves 8