by thirschfeld
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thirschfeld's Notes:
Expand1/4 cup sugar Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1/4 cup semolina flour Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1/2 cup unsalted butter, room temperature Ask a question about this ingredient
2 to 3 Meyer Lemons, zested first then squeezed for 1/3 cup juice Ask a question about this ingredient
5 large egg yolks Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1/2 cup unsalted butter, room temperature and cubed Ask a question about this ingredient
zest from two Meyer lemons Ask a question about this ingredient
powdered sugar, for dusting the tart Ask a question about this ingredient
Preheat the oven to 325 degrees. In a large mixing bowl and mixing with a wooden spoon cream the butter with the sugar and salt. Add the flours and mix well. The shortbread crust will look crumbly and like cous cous or cornmeal. Turn the crumbles out into an 8 inch tart pan and press it evenly into the pan starting with the sides and working toward the center. Place your index finger over the top of the flutes and push the crust upward using your index finger as a back stop.
Ask a question about this stepSlide the the shell into the oven and bake it for 20 minutes.
Ask a question about this stepWhile the tart is in the oven combine the eggs, sugar, zest, 1/3 cup Meyer lemon juice in a heat proof mixing bowl and whisk to combine the ingredients.
Ask a question about this stepPlace the mixing bowl over low heat, if you are nervous about this you can most certainly use a double boiler, and whisk the custard, gently and continually, until it starts to thicken. It takes about 13 minutes on low so it will take longer in a double boiler. Once it is very thick, like warm pudding and leaving ribbons as you whisk, remove it from the heat and whisk in the butter.
Ask a question about this stepWhen the tart crust is done remove it from the oven and add the lemon curd. Bake the tart another 10 minutes or until set.
Ask a question about this stepRemove the tart from the oven and let it cool completely. Once cool sprinkle it with powdered sugar just before serving, slice and serve.
Ask a question about this stepOk, that wasn't clever enough to repeat four times, lol.
This sounds sublime. Or should I say sublemon.
This sounds sublime. Or should I say sublemon.
This sounds sublime. Or should I say sublemon.
We don't have Meyer Lemons available here. Can i use regular lemon?
can you substitute the semolina flower with regular flour? or maybe fine cornmeal?
you can use all purpose flour and be just fine
thank you for the quick reply. i'm actually making it right now
Thanks so much for this amazing and easy tart! I made it 2 nights in a row because it was delicious, and because the 13 year old volunteered to do the zesting/juicing! Now I know what to do with Meyer lemons, I will be searching them out. Brilliant!
yes it was amazing. i brought it to work and people were giving me hugs for making it
This is absolutely beautiful! I'm heading out the the farmers market and might just get me some Meyer Lemons!!
does this replace the recipe for "Best Lemon Squares EVER"? :-)
Stunning. Absolutely.
thank you Kitchen Butterfly
thank you midge
Wow, I can't wait to make this. If mine comes out half that gorgeous I will be happy.
Thanks for sharing.
thank you and you are welcome gt9
I was waiting for your gorgeous photo and boy, is it gorgeous! I can only imagine how good it tastes...
thank you gingerroot, loving your curried carrot gratin
Thrilled to hear that, thirshfeld! Thank you so much.
What a beautiful recipe. I am always eying the meyer lemons at Costco but never buy them because I don't quite know what to do with them. This just might be the reason to try! Thanks!
thank you Ordinary Blogger. I hope you buy some and give it a go
key word I am thinking is "almost"?
I could definitely eat that! Probably 2 slices.
I second that!
Simply stunning!
thank you testkitchenette
Uhm, I need a lovely thirshfeld visual.....
me too! the meyer lemon curd sounds perfect. i love lemon curd so much i sometimes eat it with a spoon.
patience, thank you
photo has been added, lol.
Lovely, as usual. Yes, I am a spoiled brat on this point.
I once had a recipe for a lemon tart in which you sliced the lemons very thinly and layered them into the crust and then poured the custard over it and baked. I have no idea where it is or where it came from. Yours sounds very close...sublime.
The old Shaker recipes for lemon pie were a little like that. Thin-sliced lemons mixed with sugar, then put into a pie shell with beaten eggs poured over them. They had a top crust.
thanks drbabs and Greenstuff I love Shaker lemon pie
thanks wssmom
You beat me to it, Tom! Sounds delicious...
thank you and you know you can never have enough lemon tart recipes so I hope to see one from you because they are always so good
Amanda is a co-founder of Food52.
This sounds sublime. Or should I say sublemon.