Lazy Girl’s Meyer Lemon Tart

by Koko on February 13, 2012 · 2 comments

in Baking, Tart

I love a good cupcake. I also love a good cake (or brownie or blondie or cookie… I could go on and on), but sometimes I really crave a not-too-sweet tart. Lemon tarts have always been one of my favorites, something about the tartness of the lemon and the sweetness of the crust just does it for me. I found this recipe in my new favorite cookbook, Food52 and had to give it a try.

The result was a light, easy, lemon tart. The ingredient list is small and the directions are simple (4 steps), which makes this a good recipe to whip out in a hurry. When serving, I would also add some fresh whipped cream or strawberries to compliment the dish and  jazz it up a little.

This recipe doesn’t specify what tart shell to use. We used a Pate Brisee (recipe from The Joy of Baking), which is a sweeter tart and it paired perfectly with the tartness of the Meyer lemon. I would definitely recommend giving it a try, but I also included links to few different types of tart shells below if you wanted to experiment.


How to Blind Bake A Tart Shell:

  1. Pre-heat oven to 375 degrees.
  2. Line a 9-inch fluted tart pan with pastry dough (some recipes below or you can buy store bought).
  3. Prick the crust with a fork. Line it with parchment (be generous) and fill with pie weights (we use dried black beans).
  4. Bake for 15 minutes, remove the weights and parchment and bake for another 10 minutes.
  5. If following the recipe above, let the shell cool, add the lemon filling and bake according to instructions above.

Some good tart shell recipes:

Pate Brisee (This is the one we used) from Joy of Cooking

The Great Unshrinkable Pie Crust from Smitten Kitchen

Buttery Pie Crust from Local Food

Sweet Tart from All Recipes

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