Description
A bright, silky, sweet-tart Meyer lemon tart with a buttery crisp crust — fresh, vibrant, and irresistibly smooth.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
- 1 cup sugar
- 3 large eggs
- 1/2 cup fresh Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, and salt in a bowl.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Add egg yolk and ice water until dough comes together.
- Press dough into a tart pan and chill for 20 minutes.
- Bake crust for 20 minutes until lightly golden.
- Whisk eggs, sugar, lemon juice, zest, and cream in a bowl.
- Pour filling into warm crust.
- Bake 15–20 minutes until filling is set but slightly jiggly.
- Cool completely before slicing.
- Dust with powdered sugar or garnish with thin lemon slices.
Notes
For the best flavor, use freshly squeezed Meyer lemon juice. Chill the tart fully for clean slices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Meyer lemon tart, lemon dessert, citrus tart, tart recipe