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Sunny Meyer Lemon Tart

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My husband doesn't have much of a sweet tooth, but he never turns down a slice (or two!) of this lip-puckering Meyer lemon tart in a rich, buttery crust. We have a Meyer lemon tree in our backyard, which comes in handy whenever I want to make this crowd-pleasing dessert.

Sunny Meyer Lemon Tart

  • Servings: 1 slice
  • Yield: 8-10 servings
  • Prep Time: 30 min
  • Cooking Time: 35 min


  • Crust Dough
  • 1-½ cups all-purpose flour
  • ¾ cup confectioners' sugar
  • ½ teaspoon salt
  • 10 tbsp cold unsalted butter, cubed
  • 1 large egg
  • 1-½ tbsp whipping cream
  • Meyer Lemon Filling
  • 3 large eggs
  • 8 large egg yolks
  • 1-¼ cups granulated sugar
  • ⅛ tsp salt
  • ¾ cup freshly squeezed Meyer lemon juice
  • Zest from 2 large Meyer lemons
  • 5 tbsp unsalted butter, cubed
  • ¼ cup whipping cream
  • Lightly sweetened whipped cream for garnish


  1. Prepare crust: Place the flour, confectioners’ sugar, and salt in a food processor and process briefly to combine.
  2. Scatter the butter pieces over the flour mixture; pulse 10-12 times until the mixture resembles coarse meal.
  3. Whisk egg and cream together in a small bowl. With the machine running, slowly pour the egg mixture down the feed tube and process until the dough begins to come together.
  4. Turn the dough onto a sheet of plastic wrap and press into a flat disk. Wrap and refrigerate at least 1 hour, until firm.
  5. On a lightly floured work surface, roll out dough to a 13-inch round. Carefully transfer the dough to a 10 inch tart pan, easing it into the corners and removing excess dough from the edges with a knife. Freeze the tart pan 30 minutes.
  6. Preheat oven to 375F. Set the chilled tart pan on a baking sheet and press a square of buttered foil or parchment paper into the frozen tart shell and over the edges, and fill with pie weights or dried beans.
  7. Bake for 30 minutes. Remove from the oven and carefully remove the foil and weights. Continue to bake until the bottom and sides are golden brown, 7 to 9 minutes longer.
  8. Prepare filling (keep oven at 375): In a medium saucepan, whisk eggs, egg yolks, sugar and salt until blended. Add lemon juice and zest, whisking until smooth.
  9. Place saucepan over medium-low heat. Add cubed butter and cook, whisking constantly, until the butter has melted and the mixture thickens (about 170 degrees on a thermometer), 6 to 8 minutes. Whisk in cream and transfer filling to warm tart shell.
  10. Bake until the filling is set on the outer edges and the center jiggles slightly when shaken, 12-15 minutes. Cool completely on a wire rack and then chill until cold, 4 hours or overnight. Garnish with lightly sweetened whipped cream and serve.

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