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 a 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
The crust for this dessert is made 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.
How to Make Meyer Lemon Curd Tart
A delicious gluten free almond tart shell is filled with luscious, creamy Meyer Lemon Curd for a simple, but impressive dessert.
- 2 cups almond flour firmly packed
- 6 tbsp olive oil extra virgin
- 3 tbsp honey
- 1/4 tsp salt
- 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
Preheat oven to 350° Lightly grease 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 oven 10 to 15 minutes until brown. (Crust will be fairly dark brown.
Remove from oven and allow to cool completely
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.
Watch your tart shell carefully once it's been in the oven for 10 minutes. Oven temperatures vary, and the tart shell can easily burn or become too dark.
Use a candy thermometer to measure the temperature of your lemon curd while it cooks.