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Gallery Rustic Meyer Lemon Tart Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 9-inch tart
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
Cook’s Notes The tart can be refrigerated up to 3 days.
Gallery Rustic Meyer Lemon Tart
Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 9-inch tart
Gallery
Rustic Meyer Lemon Tart
Rustic Meyer Lemon Tart
Rustic Meyer Lemon Tart
Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 9-inch tart
Recipe Summary
prep: 25 mins total: 2 hrs 25 mins
Servings: 8 Yield: Makes one 9-inch tart
prep: 25 mins
total: 2 hrs 25 mins
prep:
25 mins
total:
2 hrs 25 mins
Servings: 8
Yield: Makes one 9-inch tart
8
Makes one 9-inch tart
Ingredients
Ingredients
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
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.
Cook’s Notes The tart can be refrigerated up to 3 days.
Cook’s Notes
The tart can be refrigerated up to 3 days.
Reviews (5)
Add Rating & Review 210 Ratings 5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
Reviews (5)
Add Rating & Review 210 Ratings 5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
Add Rating & Review
210 Ratings 5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
210 Ratings 5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
210 Ratings 5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
5 star values: 46 4 star values: 53 3 star values: 70 2 star values: 31 1 star values: 10
Martha Stewart Member Rating: 4 stars 02/19/2018 Has anyone actually made this recipe? The amount of dough for the crust was barely enough and was so thin that the tart cracked when transferring to a serving platter. The amount of curd didn’t cover the bottom of the tart pan, so had to whip up another batch. The flavors were awesome. I did strain out the zest...didn’t want to have to chew through it. Will definitely make it again, but 1.5x the dough and 2x the curd. Martha Stewart Member Rating: 5 stars 01/19/2015 My five star rating is for the crust only. I'm not a fan of pie crusts, but I love a pâte brisée. I made 25% more of the dough, which was just enough for six tartlet pans. I did freeze the tartletes, after docking them, to reduce shrinking of the dough. A couple of them puffed up a little bit, but I was able to gently press them down. Once baked and cooled, I filled them with M/S's lemon curd, and piped meringue on top. This crust is a keeper! Martha Stewart Member Rating: 2 stars 03/03/2014 I hate to say it, but this one was a bust. I am a HUGE fan of most Martha recipes, but was left disappointed with this one. The curd was terrible. It was almost curdled in texture. It tasted lovely before being poured into the shell and baked, but once it went into the oven, it was terrible. Martha's lemon squares recipe, however, is OMG fantastic. I make it at least once a month and fight with my husband over the pan. Martha Stewart Member Rating: 5 stars 11/24/2013 A couple of summers ago, my feller and I wanted a glider for our back patio and bought one off Craigslist. The woman also gave us a potted Meyer Lemon tree. This year, we patiently watched our five little lemons grow and wanted to make something special and chose this tart. We could not have made a better choice. This is absolutely delicious, the world's most perfect lemon tart: buttery, citrusy, beautifully textured... quite heavenly, especially with our very special lemons. Thank you! Martha Stewart Member Rating: 5 stars 12/02/2011 Excellent - curd took 2 mins vs. 8 mins so watch carefully. And dough is just enough for 9" pan - don't try to use a larger pan! I very thinly sliced another lemon and put the rounds on top. looked beautiful.Martha Stewart Member
Rating: 4 stars 02/19/2018
Has anyone actually made this recipe? The amount of dough for the crust was barely enough and was so thin that the tart cracked when transferring to a serving platter. The amount of curd didn’t cover the bottom of the tart pan, so had to whip up another batch. The flavors were awesome. I did strain out the zest…didn’t want to have to chew through it. Will definitely make it again, but 1.5x the dough and 2x the curd.
Rating: 4 stars
Rating: 5 stars 01/19/2015
My five star rating is for the crust only. I’m not a fan of pie crusts, but I love a pâte brisée. I made 25% more of the dough, which was just enough for six tartlet pans. I did freeze the tartletes, after docking them, to reduce shrinking of the dough. A couple of them puffed up a little bit, but I was able to gently press them down. Once baked and cooled, I filled them with M/S’s lemon curd, and piped meringue on top. This crust is a keeper!
Rating: 5 stars
Rating: 2 stars 03/03/2014
I hate to say it, but this one was a bust. I am a HUGE fan of most Martha recipes, but was left disappointed with this one. The curd was terrible. It was almost curdled in texture. It tasted lovely before being poured into the shell and baked, but once it went into the oven, it was terrible. Martha’s lemon squares recipe, however, is OMG fantastic. I make it at least once a month and fight with my husband over the pan.
Rating: 2 stars
Rating: 5 stars 11/24/2013
A couple of summers ago, my feller and I wanted a glider for our back patio and bought one off Craigslist. The woman also gave us a potted Meyer Lemon tree. This year, we patiently watched our five little lemons grow and wanted to make something special and chose this tart. We could not have made a better choice. This is absolutely delicious, the world’s most perfect lemon tart: buttery, citrusy, beautifully textured… quite heavenly, especially with our very special lemons. Thank you!
Rating: 5 stars 12/02/2011
Excellent - curd took 2 mins vs. 8 mins so watch carefully. And dough is just enough for 9" pan - don’t try to use a larger pan! I very thinly sliced another lemon and put the rounds on top. looked beautiful.
All Reviews for Rustic Meyer Lemon Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rustic Meyer Lemon Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
