Reviews (2) Add Rating & Review 116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3 Martha Stewart Member Rating: 1.0 stars 12/20/2019 Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time! I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly. The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture. Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level, Will try again but with changes to slice thickness and cooking time. Martha Stewart Member Rating: Unrated 01/03/2017 I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.
Back to Meyer Lemon Pastry All Reviews for Meyer Lemon Pastry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Meyer Lemon Pastry Credit: Anna Williams Recipe Summary prep: 15 mins total: 2 hrs 35 mins Servings: 9 Yield: Makes one 11-by-14-inch tart
Ingredients Ingredient Checklist 2 cups water 1 cup granulated sugar 6 Meyer lemons, thinly sliced 1 package frozen puff pastry (14 ounces), thawed All-purpose flour, for surface 1 large egg, lightly beaten, for egg wash Fine sanding sugar, for sprinkling 1 cup cold heavy cream 1/2 vanilla bean, split and scraped, pod reserved for another use
Cook’s Notes Lemons can be refrigerated in syrup for up to 1 week.
Gallery Meyer Lemon Pastry Credit: Anna Williams
Recipe Summary prep: 15 mins total: 2 hrs 35 mins Servings: 9 Yield: Makes one 11-by-14-inch tart
Gallery
Meyer Lemon Pastry Credit: Anna Williams
Meyer Lemon Pastry
Credit: Anna Williams
Meyer Lemon Pastry
Recipe Summary prep: 15 mins total: 2 hrs 35 mins Servings: 9 Yield: Makes one 11-by-14-inch tart
Recipe Summary
prep: 15 mins total: 2 hrs 35 mins
Servings: 9 Yield: Makes one 11-by-14-inch tart
prep: 15 mins
total: 2 hrs 35 mins
prep:
15 mins
total:
2 hrs 35 mins
Servings: 9
Yield: Makes one 11-by-14-inch tart
9
Makes one 11-by-14-inch tart
Ingredients
Ingredients
- 2 cups water 1 cup granulated sugar 6 Meyer lemons, thinly sliced 1 package frozen puff pastry (14 ounces), thawed All-purpose flour, for surface 1 large egg, lightly beaten, for egg wash Fine sanding sugar, for sprinkling 1 cup cold heavy cream 1/2 vanilla bean, split and scraped, pod reserved for another use
Directions
Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
Bake pastry until golden, 22 to 24 minutes. Let cool completely.
Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
Top pastry with lemon slices. Serve with vanilla cream.
Cook’s Notes Lemons can be refrigerated in syrup for up to 1 week.
Cook’s Notes
Lemons can be refrigerated in syrup for up to 1 week.
Reviews (2)
Add Rating & Review 116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
Martha Stewart Member Rating: 1.0 stars 12/20/2019 Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time! I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly. The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture. Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level, Will try again but with changes to slice thickness and cooking time. Martha Stewart Member Rating: Unrated 01/03/2017 I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.
Reviews (2)
Add Rating & Review 116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
Add Rating & Review
116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
116 Ratings 5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
5 star values: 34 4 star values: 39 3 star values: 24 2 star values: 16 1 star values: 3
Martha Stewart Member Rating: 1.0 stars 12/20/2019 Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time! I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly. The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture. Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level, Will try again but with changes to slice thickness and cooking time. Martha Stewart Member Rating: Unrated 01/03/2017 I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.Martha Stewart Member
Rating: 1.0 stars 12/20/2019
Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time! I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly. The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture. Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level, Will try again but with changes to slice thickness and cooking time.
Rating: 1.0 stars
Rating: Unrated 01/03/2017
I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I’ll remove the seeds.
Rating: Unrated
All Reviews for Meyer Lemon Pastry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Meyer Lemon Pastry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
