Is there anything about lemons that doesn’t scream spring? I think NOT!
This dessert is so fresh and light, plus it’s a big hit with kids, too! The crust recipe is just a basic tart crust, and the Meyer lemon curd can be used anytime you need lemon curd.
Speaking of the curd, the recipe says to use “Meyer” lemons; don’t worry if you can’t find any, any kind of lemon will work!
Meyer Lemon Curd Tart (Anne Burrell)
- 1 stick cold butter, cut into pea size pieces
- 1/4 c sugar
- 1 1/4 c all-purpose flour, plus extra for rolling
- 1 egg yolk
- pinch of salt
- 2-4 tbsp. cold water
Meyer Lemon Curd:
- 5 Meyer lemons, juiced
- 3 Meyer lemons, zested
- 1 1/3 c sugar
- 5 eggs
- pinch of salt
- 1 1/2 sticks of butter, cut into pats
- 1 pint of blueberries
- 2 tbsp. sugar
- 2 tbsp. Meyer lemon juice
Combine the butter, flour, sugar, egg yolk, and salt in a food processor. You can do this by hand, but it’s much easier to use a food processor. You just want to pulse it until it develops into the “Parmesan Cheese” stage. (Until it looks like parmesan cheese:))
Then slowly pulse the water in until it sticks together. The amount of water you need may vary.
Dump the dough onto a clean, lightly floured work surface and shmear it forward with the heel of your hand. Pull it back with your fingertips and roll it into a ball. Try not to over-work or handle the dough too much, otherwise the butter will start to melt.
Flatten the dough into a disk and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
When you take the dough out of the fridge, roll it to about 1/8-1/4 in thickness on a lightly floured surface. Just move the dough around every once in a while so that it doesn’t stick to your work surface.
Then, roll the dough up onto your rolling-pin, and un-roll it into a greased 10 in. tart pan. It’s alright if there’s a few rips or tears, you can just patch those up.
Push the dough into all the corners of the pan so that you have a nice, smooth tart. Then run your rolling-pin around the edges of the tart shell to remove all the excess dough.
Now this is where things get a little weird. Take a piece of aluminum foil and push it into the corners of the tart shell. This will help to keep the edges upright during the baking process. Fill the foil with 1 lb. of either dry baking beans or rice and bake at 425 degrees for 10-12 minutes. Then remove the foil and beans/rice and continue baking the dough for 2-3 more minutes.
The dough should come out golden brown around the edges when it’s done.
Meanwhile, mix together the sugar, eggs, lemon juice, lemon zest, and salt in a saucepan. Whisk until it becomes a homogeneous mixture.
Then put it over medium to medium-high heat and whisk continuously until it thickens, 12-15 minutes.
I know it doesn’t look like much of a difference, but you’ll be able to feel the texture while you’re whisking it. Take the curd off the heat and slowly whisk in the butter one pat at a time until it is all incorporated, then fill the cooled tart shell with the curd.
Bake until the curd is set, about 15 minutes. Sprinkle with powdered sugar and serve. I served mine chilled, but you could also serve it at room temperature. Enjoy!