Dessert: United States – California Cuisine – Meyer Lemon Tart

Serving Size: 8

Approximate Time

Prep 50 min

Cook 55 min

Additional 3 hrs

Total 4 hrs 45 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 1/3 cup (40 g) powdered (confectioners') sugar
- 1/8 tsp (0.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch pieces
- 1 large egg, approx. 50 g (for dough)
- 1 tbsp (15 ml) ice water, optional (only if dough is dry)

- 3/4 cup (150 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 3 large eggs, approx. 150 g (for curd)
- 2 large egg yolks, approx. 36 g (for curd)
- 3/4 cup (180 ml) fresh Meyer lemon juice (about 6–8 Meyer lemons)
- Zest of 3 Meyer lemons (about 3 tbsp / 9 g)
- 1/4 cup (60 ml) heavy cream
- 8 tbsp (113 g) unsalted butter, cold, cut into small cubes (for curd)
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (0.75 g) fine salt (for curd)
- 1–2 tbsp (8–16 g) powdered sugar for dusting, optional
- Thin lemon slices or whipped cream for garnish, optional

Instructions

Short Description:
A bright, silky lemon tart made with sweeter, floral Meyer lemons baked in a buttery sweet pastry shell and chilled until perfectly set.

Regional Notes:
This California version highlights Meyer lemons—an American-grown lemon-mandarin cross common in California orchards—so the curd uses slightly less sugar and a touch of cream for a silkier, less-acid finish than a traditional tart made with standard lemons. The result is a more floral, gently sweet citrus dessert typical of California cuisine.

1. Make the crust: In a food processor, pulse the flour, powdered sugar, and 1/8 tsp salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces.
2. Add 1 large egg (approx. 50 g) and pulse until the dough just comes together; add 1 tbsp ice water only if the dough is too dry. Turn the dough out onto plastic wrap, form into a flat disc, wrap, and chill at least 1 hour.
3. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) tart pan with a removable bottom.
4. On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness and fit into the prepared tart pan. Trim excess and crimp the edge. Chill the lined tart shell in the pan for 20–30 minutes.
5. Blind-bake the shell: Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15–18 minutes, then remove parchment and weights and bake another 5–7 minutes until the crust is set and just turning golden. Remove from oven and reduce oven temperature to 325°F (160°C).
6. Prepare the filling: In a medium bowl, whisk together 3/4 cup (150 g) granulated sugar and 1 tbsp (8 g) cornstarch. Whisk in 3 large eggs (approx. 150 g) and 2 large egg yolks (approx. 36 g) until smooth and slightly pale.
7. Whisk in 3/4 cup (180 ml) fresh Meyer lemon juice, the zest of 3 Meyer lemons (about 3 tbsp / 9 g), 1/4 cup (60 ml) heavy cream, 1 tsp (5 ml) vanilla extract, and 1/8 tsp (0.75 g) salt until fully combined. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids and ensure a silky curd.
8. Pour the strained curd into the pre-baked tart shell, smoothing the top. Bake at 325°F (160°C) for 20–25 minutes, or until the filling is set at the edges and still very slightly jiggly in the center.
9. Remove the tart from the oven and immediately dot the surface with the 8 tbsp (113 g) cold butter cubes; let the butter melt into the hot curd and gently spread with a spatula until incorporated and smooth. (Alternatively, melt the butter and whisk it in off-heat for a glossy finish.)
10. Cool the tart on a wire rack to room temperature, then chill uncovered in the refrigerator at least 2 hours (preferably 3–4 hours) to fully set and develop flavor.
11. Just before serving, remove the tart from the pan, dust lightly with 1–2 tbsp (8–16 g) powdered sugar if desired, and garnish with thin Meyer lemon slices or a dollop of whipped cream. Slice and serve chilled or at cool room temperature.
12. Store any leftovers covered in the refrigerator for up to 3 days.