Description

This Meyer Lemon Tart (Tart Au Citron) features a buttery, tender crust paired with a smooth and tangy Meyer lemon custard filling. The tart balances sweetness with bright lemony notes, making it a refreshing dessert perfect for spring and summer gatherings. The recipe involves preparing a shortbread-style crust, a luscious lemon curd filling, and a meringue topping that is gently browned to add a delicate texture contrast.

Ingredients

Scale

Crust

12 tablespoons (169 grams) unsalted butter, room temperature
1/2 teaspoon kosher salt
1 cup (120 grams) powdered sugar, sifted
1/4 cup (28 grams) almond flour, sifted to remove lumps
1-1/2 teaspoons pure vanilla extract
1 large egg (50 grams)
1 large egg yolk (20 grams)
2-1/2 cups (314 grams) unbleached all-purpose flour, sifted

Lemon Filling

3/4 cup (150 grams) granulated sugar
3 teaspoons Meyer lemon zest (about 2-3 lemons)
3/4 cup (180 ml) fresh squeezed Meyer lemon juice (4-6 lemons depending on size)
4 large egg yolks (80 grams)
2 large eggs (100 grams)
8 tablespoons (113 grams) unsalted butter, room temperature

Meringue Topping

3 large egg whites (90 grams)
1/2 cup (100 grams) granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Tart Crust: In a mixing bowl, cream together the room temperature unsalted butter and powdered sugar until light and fluffy. Add the kosher salt, almond flour, and vanilla extract, mixing gently to combine. Incorporate the whole egg and egg yolk, mixing until smooth. Gradually add the sifted all-purpose flour and combine just until dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Pre-Bake the Crust: Roll the chilled dough out to fit a 9-inch tart pan. Press evenly into the pan, trimming any excess dough. Chill again for 15 minutes. Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until edges are lightly golden. Remove weights and parchment, then bake another 10 minutes until fully baked and golden brown. Let cool.
Make the Lemon Filling: In a saucepan, combine granulated sugar, lemon zest, and Meyer lemon juice. In a separate bowl, whisk together the egg yolks and whole eggs until blended. Slowly whisk the eggs into the lemon mixture. Cook over low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and strain through a sieve to remove zest and any cooked egg bits. Stir in the unsalted butter until melted and smooth. Allow to cool slightly.
Prepare the Meringue: Whisk egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar and continue whisking until stiff and glossy peaks form and the sugar is dissolved.
Assemble and Bake the Tart: Pour the lemon filling into the pre-baked tart shell and smooth the top. Spread the meringue evenly over the filling, sealing it to the edges of the crust to prevent shrinkage. Bake in a preheated 350°F (175°C) oven for about 15-20 minutes or until the meringue is lightly golden and firm to the touch.
Cool and Serve: Remove the tart from oven and allow it to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to allow the filling to set properly. Slice and enjoy the bright, creamy tart with a delicate meringue finish.

Notes

This lemon tart features a creamy and tart filling with a crisp buttery crust.
Lemon curd is a versatile and easy to make filling that can be enjoyed in various desserts.
Be sure to use fresh Meyer lemons for the best flavor and natural sweetness.
Chilling the dough and tart before and after baking helps maintain a crisp texture and prevents shrinking.
The meringue topping adds a lovely texture contrast but can be omitted if preferred.
Store leftovers refrigerated and consume within 2-3 days for best quality.

Nutrition

Serving Size: 1 slice (1/10th of tart)
Calories: 433 kcal
Sugar: 28 g
Sodium: 127 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 156 mg