Meyer Lemon Curd Tart

Meyer Lemon Curd Tart

Meyer Lemon Curd Tart is a perfect dessert for Easter. Somehow, my Easter desserts always seem to feature lemons.

Meyer Lemon Curd Tart

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.

Meyer Lemon Curd Tart

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.

Meyer Lemon Curd Tart

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.

Meyer Lemon Curd Tart

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.

Meyer Lemon Curd Tart

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 ChickpeasLavender Lemonade, or Lemon Pappardelle Asparagus Pasta

How to Make Meyer Lemon Curd Tart

Meyer Lemon Curd Tart
Print Recipe
4.87 from 15 votes

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.
Prep Time10 mins
Cook Time30 mins
chilling time8 hrs
Total Time8 hrs 40 mins
Course: Dessert
Cuisine: American, Canadian, Easter, Gluten Free
Keyword: citrus, meyer lemons
Servings: 10
Calories: 503kcal
Author: Colleen

Ingredients

Tart Shell

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

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

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.

Nutrition

Calories: 503kcal | Carbohydrates: 31g | Protein: 8g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 147mg | Sodium: 258mg | Potassium: 67mg | Fiber: 2g | Sugar: 26g | Vitamin A: 710IU | Vitamin C: 9.4mg | Calcium: 69mg | Iron: 1.4mg

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26 thoughts on “Meyer Lemon Curd Tart

  1. 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 .

    1. Bea, I’m just as thrilled that you loved this recipe! The candied lemons sound like a perfect decoration, too. Thanks for sharing!

  2. 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!

  3. 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.

  4. 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!

  5. 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. 🙂

  6. 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!

  7. 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.

  8. 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!

  9. 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 🙂

  10. 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!!

    1. 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.

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