Meyer Lemon Curd Tart is a perfect dessert for Easter. Somehow, my Easter desserts always seem to feature lemons.
Meyer Lemon Season
Although you can find regular lemons (also called Lisbon, or Eureka lemons) year-round in the produce store, Meyer lemons are seasonal, and often hard to find. They show up in produce sections during winter and early spring. For many cooks, it’s an exciting find to get a bag of Meyer lemons.
What’s the Difference Between Meyer lemons and regular lemons?
There are differences between the two lemon varieties. First, regular lemons are bright yellow, football-shaped, with thick, textured skin. Meyer lemons are smaller, rounder, deeper yellow to orange, and have a thinner and smooth skin. Second, Regular lemons are more acidic than Meyer lemons, which means Meyer lemons are sweeter. Learn more about Meyer lemons here: The Meyer Lemon; More Than Just a Pretty Face.
How to use Meyer Lemons
Although regular lemons are ideal for adding brightness to both sweet and savoury dishes, Meyer lemons are ideal for desserts due to their sweetness. And because they are not as tart as regular lemons, they can be added in small amounts to cocktails, salads, and salsa.
About this Tart Crust
I made the crust for this Meyer lemon curd tart with almond flour, olive oil, and honey, so this lemon tart is gluten-free. It’s also very simple to make and awesomely delicious. Almond flour is simply finely ground almonds and you can find it at most grocery stores.
About the Meyer Lemon Curd Filling
This lemon curd is very easy to make. However, it does take a little time at the stove, stirring until the curd thickens. That time is worth it, though, because this curd is so creamy and delicious. It packs a ton of lemony flavour. Using the zest of the Meyer lemon is a must for this recipe.
Want more lemon inspiration? Try Spiced Lemon Roasted Chickpeas, Lavender Lemonade, or Lemon Pappardelle Asparagus Pasta
Meyer Lemon Curd Tart
Ingredients
Tart Shell
- 2 cups almond flour firmly packed
- 6 tbsp olive oil extra virgin
- 3 tbsp honey
- 1/4 tsp salt
Meyer Lemon Curd Filling
- 1 cup Meyer lemon juice freshly squeezed (4-6 lemons)
- 1 tbsp Meyer lemon zest from one lemon
- 6 eggs large
- 1 cup sugar granulated
- 1 cup butter cold, and cut into 1" cubes
- 1/4 tsp salt
Instructions
Tart Shell
- Preheat oven to 350° Lightly oil a 9-inch tart shell with removable bottom.
- In a bowl, combine all of the crust ingredients well to form a crumbly dough.
- Press the dough evenly over the bottom and sides of the prepared pan.
- Bake the shell in the center of the oven 10 to 15 minutes until brown. (Crust will be fairly dark brown.
- Remove from oven and allow to cool completely
Meyer Lemon Curd Filling
- In a medium saucepan, whisk together the eggs, lemon juice, salt, and sugar
- Over medium heat, cook, whisking, about 15 minutes, or until temperature reaches 180° and mixture is thickened.
- Pour the hot mixture into the bowl of a food processor or a blender with a lid.
- Process or blend while adding the butter cubes piece by piece, making sure each piece is incorporated before adding the next.
- When all of the butter is incorporated, add the lemon zest.
- Pour the lemon curd into the cooled tart shell, using a spatula to smooth it.
- Refrigerate the tart overnight, or at least 8 hours.
Notes
Nutrition
How much salt is needed for the filling, it’s missing from the ingredient list.
Hi Susan, thanks so much for letting me know about this error, which I have corrected! 1/4 tsp of salt for the filling. Cheers!
I am so thrilled I found this recipe today. I’ve got 2 bags of Meyer lemons I needed to use. This tasted so delicious! I candied a few lemons and laid a few on top for decoration. Thanks so much for this brilliant recipe I love it .
Bea, I’m just as thrilled that you loved this recipe! The candied lemons sound like a perfect decoration, too. Thanks for sharing!
I really need to try Meyer lemons! I don’t recall ever seeing them in the grocery store, though. Maybe I need to check a farmers market this spring/summer. This tart looks awesome!
Hi Terri! I hope you can find some, but if not, regular lemons work for this tart, too.
You had me at lemon….I love lemon anything and Meyer lemons are such a fun twist on a regular lemon recipe. I love their soft aromatics.
Hi Kristen, I agree! I love anything lemon also, but Meyer lemons are special.
The lemon curd filling in this tart looks so smooth and creamy. I love meyer lemons in baking, but the window for getting them around here is so small, I usually luck into one bag and that’s it for the season. I’d love to be able to find some so I could make this dessert for Easter!
Hi Leanne, I hope you can find some Meyer Lemons, but if not, regular lemons will work too. Enjoy, and Happy Easter!
I have gluten free guests for Easter dinner this weekend so I think I need to add this to the menu! It’s so beautiful and I can only imagine how lovely it tastes! Thank you for sharing. 🙂
Hi Jo. All of your guests will love this tart, gluten fee or not. Enjoy and Happy Easter!
I too love lemon desserts and this would grace any Easter holiday table quite beautifully!
Marisa, I think it will disappear from your holiday table quickly! Happy Easter!
Is there anything more tasty than a lemon tart? Such a classic and the Meyer lemon version is even more delicious! Looks super luscious and perfect for spring!
Hey Mayssam, I so agree, there is nothing more tasty than a lemon tart, and Meyer lemons are the best.
Well this looks just perfect! I love lemony desserts and this one looks just right for spring!
Hi Rosa! This lemony tart is a perfect spring dessert and I know you’ll love it!
meyer lemons are one of my favorite things ever! i’m lucky that my boyfriends parents have a tree, so I get tons of them every year. I freezer the juice and the zest to use for months 🙂 perfect for this tart – a lemon tart is one of those just delicious things in the world.
Danielle, how lucky are you to have access to a lemon tree? And so great to be able to freeze the juice and zest! Enjoy.
This is a beautiful lemon curd tart! I also think lemon is a great flavour for Easter desserts! I don’t think we have Meyer lemons here in Italy, but we have wonderful sweet lemons from Amalfi and Sorrento! I could make this tart with those!
Jacqueline, yes! Any lemons would work for you to make this tart.
This looks fantastic! I can’t get enough of lemon curd! Really need try out this recipe!
Nathan, I feel the same way about lemon curd. You really do need to make this!
I love lemon tart and this one looks amazing. Great tips too for making the perfect lemon tart, I don’t think even I could fail making this, thanks for this 🙂
Hi Michelle, You are welcome. It’s pretty fail proof, you can do it!
Ok, so this is the best thing I’ve seen all day! Love lemon anything and this tart looks nothing less than AMAZING!! Wish I could grab a slice (actually the whole thing) right from my screen!!
Dawn, thanks so much. This really is an amazing tart. I brought it to a gathering, it was a hit, and now I need one to eat by myself, haha.