Best 9 Rustic Meyer Lemon Tart Recipes

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The rustic Meyer lemon tart is a delectable treat that combines the vibrant flavors of Meyer lemons with a buttery, flaky crust. This delightful dessert is perfect for any occasion, from casual gatherings to special celebrations. With its bright citrus filling and rustic charm, the rustic Meyer lemon tart is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

MEYER LEMON TART



Meyer Lemon Tart image

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield One 10-inch tart

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt

Steps:

  • Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
  • Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
  • While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
  • In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
  • Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

RUSTIC MEYER LEMON TART



Rustic Meyer Lemon Tart image

The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 11

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

Steps:

  • 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.

MEYER LEMON CURD TART



Meyer Lemon Curd Tart image

Provided by Anne Burrell

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16

1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water
3/4 cup freshly squeezed Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
Pinch salt
1 1/2 sticks butter, cut into pats
1 pint blueberries
2 tablespoons sugar
2 tablespoons Meyer lemon juice
Special equipment: 1 pound dried beans, 10-inch tart pan

Steps:

  • Preheat the oven to 425 degrees F.
  • For the dough:
  • Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
  • On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
  • Preheat the oven to 300 degrees F.
  • In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
  • Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
  • To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS



Meyer Lemon Curd Tart with Candied Lemon Peels image

A press-in crust is ideal for any level baker because no rolling is required. Using Meyer lemons adds sweetness to the tangy curd in this sunny dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 10h35m

Yield 8 servings

Number Of Ingredients 10

5 Meyer lemons (about 1 1/2 pounds)
1 cup plus 1 tablespoon granulated sugar
3 large eggs plus 2 large egg yolks
1 tablespoon whole milk
1 stick (8 tablespoons) cold unsalted butter, diced
Nonstick cooking spray, for the tart pan
2 cups all-purpose flour (see Cook's note)
1 stick (8 tablespoons) unsalted butter, diced and cold
1/2 cup confectioners' sugar
1 large egg

Steps:

  • For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.
  • Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.
  • For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
  • Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.
  • For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
  • Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

RUSTIC LEMON TART



Rustic Lemon Tart image

from "like mother like daughters" - http://likemotherlikedaughters.com/2010/08/rustic-lemon-tart/

Provided by ellie3763

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1 cup almond flour
1 tablespoon almond flour
1/3 cup corn flour, finely ground
4 large eggs, yolks and eggs divided
2 tablespoons grated lemon zest
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt
fresh berries, for garnish
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
  • Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
  • Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
  • In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
  • Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
  • Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.

Nutrition Facts : Calories 214.1, Fat 9.3, SaturatedFat 1.7, Cholesterol 105.8, Sodium 108, Carbohydrate 29.8, Fiber 0.3, Sugar 25.4, Protein 3.7

LEMON TART



Lemon Tart image

This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch tart

Number Of Ingredients 7

6 large eggs
9 egg yolks
Zest and juice of 7 lemons
1 3/4 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
Sweet Pastry Shell
Creme fraiche, for serving (optional)

Steps:

  • In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick. (If mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (Speed up the cooling process by transferring the filling to a bowl resting in an ice bath.)
  • Heat broiler, if using. Spoon lemon filling into tart shell. Prevent crust from burning by placing a tart ring upside down over top edges of tart. Place under broiler for 5 to 10 minutes, or until top is speckled with brown, caramelized spots; rotate tart, if necessary. Alternatively, you may also use a small kitchen torch. Serve with a dollop of creme fraiche.

RUSTIC LEMON TART



Rustic Lemon Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

4 eggs
3/4 cup sugar
1/3 cup fresh lemon juice
5 tablespoons sweet butter, melted and cooled
1 whole lemon
Pastry for a 9-inch tart
2 tablespoons orange or lemon marmalade
3/4 cup heavy cream, whipped

Steps:

  • Preheat oven to 425 degrees.
  • Beat the eggs with the sugar and lemon juice. Stir in the melted butter. Peel all the skin and pith from the lemon, exposing the flesh. Cut six thin slices from the widest portion and remove the seeds.
  • Roll the pastry into a 12-inch circle and fit it into an 8-inch round tart pan, allowing the excess to hang over the sides. Spread with the marmalade. Pour the lemon mixture in and float the lemon slices on top. Fold the excess pastry gently over the edge of the filling, pleating it randomly as you go, to form a rough border about two inches wide.
  • Place in the oven and bake for about 40 minutes, until the pastry has browned and the filling is fairly firm. Serve with whipped cream.

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY



Classic Meyer Lemon Meringue Tart Recipe by Tasty image

Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell

Provided by Tasty

Categories     Desserts

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

½ cup fresh meyer lemon juice, (from 4-5 lemons)
⅔ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
4 large egg yolks
1 stick unsalted butter, chilled and cubed
1 ⅓ cups granulated sugar
⅓ cup water
4 large egg whites
1 French pastry tart shell, baked

Steps:

  • Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  • Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  • Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
  • Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams

Tips:

  • Use a food processor to make the dough. This will save you time and effort, and it will also help to ensure that the dough is evenly mixed.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your work surface and it will also make it easier to roll out.
  • Use a sharp knife to trim the edges of the dough. This will help to create a clean, professional-looking tart.
  • Bake the tart until the crust is golden brown and the filling is set. This will usually take about 30 minutes.
  • Let the tart cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

The rustic Meyer lemon tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart has a creamy, lemony filling that is encased in a flaky, buttery crust. The tart is also topped with a sprinkling of powdered sugar, which adds a touch of sweetness and elegance. If you are looking for a delicious and impressive dessert to serve your friends and family, the rustic Meyer lemon tart is the perfect choice.

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