Description
This Meyer Lemon Tart (Tart Au Citron) features a crisp, buttery crust with a rich, creamy, and tangy lemon filling made from fresh Meyer lemon juice and zest. Its vibrant citrus flavor and smooth texture make it a delightful dessert perfect for any occasion.
Ingredients
Scale
For the 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
For the Filling:
- 3/4 cup (150 grams) granulated sugar
- 3 teaspoons lemon zest (about 2-3 Meyer 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
- 3 large egg whites (90 grams)
- 1/2 cup (100 grams) granulated sugar
Instructions
- Prepare the crust dough: 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 to combine. Incorporate the large egg and egg yolk, mixing until smooth. Gradually add the sifted all-purpose flour and mix gently just until the dough comes together. Avoid overworking to keep the crust tender.
- Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to 1 hour to firm up, which helps in rolling and prevents shrinkage during baking.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for blind baking the crust.
- Roll out and bake the crust: On a lightly floured surface, roll the chilled dough out evenly and line a tart pan with removable bottom. Trim the edges and prick the base with a fork. Place a sheet of parchment paper and pie weights or dried beans on top to weigh the crust down, then bake for about 15 minutes. Remove the weights and parchment and bake an additional 10-12 minutes or until golden brown. Let the crust cool completely.
- Prepare the lemon filling: In a heatproof bowl, whisk together granulated sugar, lemon zest, Meyer lemon juice, egg yolks, and whole eggs. Place the bowl over a pot of simmering water (double boiler) and cook, whisking continuously, until the mixture thickens and reaches about 170°F (77°C), similar to a custard consistency. Remove from heat and whisk in room temperature unsalted butter until fully incorporated and smooth.
- Whip egg whites: In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the 1/2 cup granulated sugar and continue beating until stiff and glossy peaks form. Gently fold the meringue into the lemon curd mixture to lighten the filling.
- Fill and bake the tart: Pour the lemon filling into the cooled tart shell, smoothing the top. Bake the assembled tart at 325°F (163°C) for approximately 25-30 minutes until the filling is just set but still slightly jiggly in the center.
- Cool and serve: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set before slicing. Serve chilled or at room temperature for the best texture and flavor.
Notes
- This tart features a creamy and tart lemon curd filling with a buttery crust, providing a balanced and refreshing dessert.
- Meyer lemons have a sweeter, less acidic flavor than regular lemons, enhancing the tart’s complexity.
- Using fresh lemon juice and zest is key to authentic flavor.
- Blind baking the crust ensures a crisp base that doesn’t become soggy once filled.
- Folding whipped egg whites into the lemon filling creates a lighter, mousse-like texture.
- Allow ample chilling time to allow the tart to set perfectly.
Nutrition
- Serving Size: 1 slice
- Calories: 433 kcal
- Sugar: 28 g
- Sodium: 127 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 156 mg
