One of the things I look forward to every winter is getting a few meyer lemons and baking something delicious with them.
I actively seek them out every winter, and in the past I’ve used them in recipes like; Meyer Lemon Poppy Seed Bread, Meyer lemon marmalade, pudding cake, pound cake, lemon bars, lemon buttermilk pie, lemon ginger marmalade and so many other tasty recipes.
So last month when we picked some up at the local Co-Op, I decided to make the lemon tart recipe from Mary Berry’s AGA Cookbook. {Mary uses regular lemons, I used Meyer lemons which are similar in taste to a regular lemon, but just a tad bit sweeter.}
And let me tell you, the recipe did not disappoint.
The Meyer lemon tart was so good in fact, that my husband and I ended up polishing off the entire tart in about 5 days.
Yep. The tart was a total winner.
So if you get your hands on some beautiful lemons, make this dessert! You’ll be so glad you did.
It’s a keeper.
~Mavis
Meyer Lemon Tart
Ingredients
Pastry Dough
8 ounces {225g} all-purpose flour
4 ounces {100g} unsalted butter, cut into slices
2 ounces {50g} granulated sugar
1 egg
Lemon Filling
9 large eggs
10 ounces {300ml} heavy cream
6 lemons, juiced and zested
13 ounces {375g} granulated sugar
Topping
1 teaspoon powdered sugar for dusting
Instructions
In a large mixing bowl, mix together the flour, butter and sugar until you have a nice mixture that resembles breadcrumbs.
Add the egg and mix until the pastry dough holds together.
Let the pastry dough rest in the refrigerator for 30 minutes.
Lightly butter a 10-inch tart pan with a removable bottom
Press the dough very firmly on the bottom and up sides of the tart pan.
With the tines of a fork, prick the bottom of the bottom of the tart pan. Place the tart pan in the freezer for 30 minutes until the pastry is hard.
Preheat oven to 400 F {R6 on the bottom shelf of an AGA eR7}
To make the filling; in a large bowl, beat the eggs then add the cream, lemon juice, lemon zest, and sugar. Mix until smooth. Pour the lemon filling into the pastry pan.
Bake the tart for 30 minutes.
Remove from the oven and place the tart pan on a wire rack to cool.
Once cool, using a sieve, dust a little powdered sugar over the top.
Linda says
Mavis, in other posts you written about a product you use to stop unwanted weed seeds from growing in a new flower bed. Would you share the name of that product? Thank you
Mavis Butterfield says
Caseron or Noxell {depending on what part of the country you are in}. https://www.homedepot.com/p/IMAGE-10-lb-Noxall-Granules-Vegetation-Killer-100502581/100120827
Linda says
Thank you.
Sue S. says
Does anyone know if this product can be dissolved for use in a sprayer. Or can I put it in my spreader. I need it for my gravel driveway and I’ve been using Ground Clear – totally masked and gloved.
Cheryl says
How many regular lemons would you use?
Mary K says
Cheryl check the recipe it says 6 lemons.
Sue S. says
A+ for putting regular oven Temps in the Meyer lemon recipe. Think I’ll give it a try. Thank you Mavis!!
Christine says
Gorgeous. Tarts are just the perfect proportion of filling and crust to me. I made a (Eureka) lemon tart with a pistachio cream cheese crust that was really good but Meyer lemons have a special place in my heart because I associate them so much with my dear late sister. They are so mellow and fragrant too!