It’s Meyer Lemons Season!
Early spring is the season for making the most of Meyer Lemons. Not because they are harvested specifically at this time of year. But because it’s the perfect time to start making light perky fruit desserts! These sweet lemons should not be confused with the regular lemons. Meyer lemons are a cross between lemons and mandarin oranges. They are milder and sweeter than regular lemons, with thin skins, and a lovely lemon-floral-orange essence making them perfect for fruit desserts. …Such as homemade lemon curd tarts.
A Lemon Tart Recipe For Spring
I love spring baking. Gone are the heavy holiday cookies, cakes, and blocks of fudge. It’s now time to bring out the light and airy desserts kissed with citrus, topped with berries, and possibly a dollop of fresh whipped cream. Today’s lemon tart recipe was given to me by a friend who is a fabulous baker. She insists you should only use Meyer lemons in this recipe, because they offer the perfect tangy-sweet flavor, without the acrid note of classic lemons. After making this gorgeous homemade lemon tart, I totally agree. The perky floral taste of the Meyer lemon curd filling is the ideal complement to the flaky buttery tart shell. This lemon tart also has a well-balanced curst-to-filling ratio. Not too much, not too little. It has a light refreshing flavor that takes like pure sunshine!
Meyer Lemon Substitutes
If you do not have Meyer lemons in your area, you can use a combination of mandarin oranges and standard lemons, to replicate the unique flavor of Meyer lemons. However, I would not recommend using just lemons to make this fabulous lemon tart recipe. The flavor will be too acidic. Freshly squeeze the oranges and lemons, using half of each.
Meyer Lemon Tart Ingredients
All-Purpose Flour Butter – unsalted butter Eggs – Eggs provide stability in both the crust and the filling. Powdered Sugar – To sweeten the crust. Salt Granulated Sugar – To sweeten the lemon curd filling. Heavy Cream – This creates a luxurious texture in the lemon curd. Meyer Lemons – You will need about 7 lemons for both the filling and the topping. Water
How To Make A Lemon Tart
This vibrant Lemon Tart Recipe is fairly easy to make.
Can A Lemon Tart Be Made In Advance?
Yes! You can make the pastry dough up to a week in advance. Wrap the dough in plastic and refrigerate until ready to use. Or make the entire lemon tart up to 3 days before serving. For best appearance, place the candied lemons on top the day you plan to serve it.
Can You Make Lemon Tartlets With This Recipe?
Yes! Depending on the size of your tartlet pans, you can make anywhere from 6 to 12 lemon tartlets. Tartlet pans usually range from 3 to 5 inches. The baking time will be reduced to 15-25 minutes. Make sure to check the tartlets at the 15-minute mark to prevent overbaking.
Can You Freeze Meyer Lemon Tart?
Yes. Wrap the tart well in plastic wrap and freeze it for up to 3 months. Thaw it at room temperature.
Gluten-Free Lemon Tarts?
Yes, you can use a gluten-free 1-to-1 baking flour mix in place of the wheat flour. Then crust will be slightly more like shortbread, but will still taste fantastic!
More Spring Dessert Recipes
Meyer Lemon Italian Ice Lemon Crinkle Cookies Perfect Sour Cream Pound Cake Homemade Strawberry Cake Lemon Buttermilk Layer Cake The BEST Lemon Bars Ever Layered Banana Pudding Cake Strawberry Shortcake S’mores Cherry Pie (Best Filling Recipe) Duke’s Hula Pie (Ice Cream Pie) Easy Apple Crisp Recipe
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