This Meyer Lemon Curd Tart is so incredibly delicious, that it gets raves from everyone, whether they eat gluten or not. It's a perfect spring dessert!
Meyer Lemons vs Regular Lemons
You can follow this recipe exactly, using regular lemons if you can't find Meyer lemons, which usually make their appearance in early spring. But if you can, try to use Meyer lemons for this lemon tart.
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 thinner and smoother skin. Second, Regular lemons are more acidic than Meyer lemons, which means Meyer lemons are sweeter. And finally, Meyer lemons have a lovely floral and orange scent and flavour.
Why This Recipe Works
This recipe uses a tender and delicious press-in crust made with almond flour and olive oil. This may sound like an odd combo, but it works beautifully with the lemon filling, and it means that this is a gluten-free lemon tart.
The Meyer lemon curd filling for this tart is silky smooth and creamy and has very little acid, just a lot of sunny, lemony flavour.
Here's What You'll Need:
- Almond Flour Almond Flour is simply ground almonds. It's slightly different from almond meal, because it's made from peeled almonds and is a finer grind, while almond meal is ground almonds with their skins and is not as finely ground.
- Olive Oil Extra virgin olive oil gives this tart shell its signature Mediterranean essence.
- Honey Liquid honey adds just the right touch of sweetness to this press-in pie crust.
- Myer Lemons You will need about 6 Myer Lemons to get one cup of juice as well as the zest from one of them.
- Eggs Make sure you have a lot of eggs, because you're going to need six!
- Butter Use real butter, and make sure that it's cold. Melting the cold butter into the hot curd is what gives it that classic, creamy richness.
How to Make It: Step By Step
For the Tart Shell
- Combine all of the crust ingredients in a bowl.
- Mix well to form a crumbly dough.
- Press the dough evenly on to the sides and bottom of a 9 inch tart pan.
- Bake the crust until brown.
For the Filling
- Combine all Filling Ingredients except the butter in a medium saucepan.
- Cook over medium heat, whisking, until the mixture thickens.
- Pour the hot lemon curd into a food processor or blender and add the butter one cube at a time, processing between additions.
- Pour the lemon curd into the cooled tart shell, smoothing with a spatula.
Expert Tips for a Perfect Lemon Tart
Keep your eye on the tart shell while it's baking. If it bubbles, very gently poke the bubble with a fork to release the steam.
Be careful not to boil the curd, simply heat it until it thickens, which should happen well before the boiling point.
If you use a blender to incorporate the butter into the filling, make sure that it has a vented lid in order to prevent steam build up and the filling erupting.
Don't skip the chilling time. It's important to allow the filling to set so that it slices perfectly. Refrigerate the tart overnight for best results.
Your curd can separate if you cook it at too high a temperature or let it boil. The cooking process requires patience, cooking slowly on medium heat while stirring.
If you do get some lumps, you can try putting the lemon mixture in the blender and it may come together.
At 180°, the curd will be cooked and will continue to thicken when you add the butter and while it cools. Another way to tell is to coat the back of a spoon, then run your finger through it. It should leave a clear trail.
You can freeze the baked tart shell and the cooked filling separately. Make sure both are cooled completely first) After thawing you can assemble the tart.
Because the filling contains eggs, It's best to use this tart within 3-4 days.
Loving Lemons? Try These:
- Lavender Lemonade - Lemonade Recipe
- Lemon Garlic Grilled Shrimp
- Spiced Lemon Roasted Chickpeas
- Lemon Herb Grilled Chicken Thighs
Meyer Lemon Curd Tart
- 2 cups almond flour firmly packed
- 6 tablespoon olive oil extra virgin
- 3 tablespoon honey
- ¼ teaspoon salt
Meyer Lemon Curd Filling
- 1 cup Meyer lemon juice freshly squeezed (4-6 lemons)
- 1 tablespoon Meyer lemon zest from one lemon
- 6 eggs large
- 1 cup sugar granulated
- 1 cup butter cold, and cut into 1" cubes
- ¼ teaspoon salt
- 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. (The 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 10 minutes, or until temperature reaches 180° and mixture is thickened.
- 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.