Meyer lemons are smaller, sweeter and more orange-colored than standard lemons. They’re tart, and they have a subtle orange flavor- almost a cross between a lemon and a mandarin orange. And sweet Meyer lemons are used to make this tart tart. A refreshing and sweet Meyer lemon curd nestled in a salty, buttery shortbread crust makes it more interesting than your average lemon bar. This would be a beautiful dessert for any lemon lover!
For the shortbread crust:
1 cup all-purpose flour
½ cup unsalted butter
½ tsp vanilla extract
¼ tsp salt
¼ cup confectioners’ sugar
For the lemon curd:
5 ½ oz unsalted butter
7 egg yolks
1 cup granulated sugar
⅛ tsp salt
6-7 meyer lemons, zested and juiced
whipped cream, optional for garnish
Grease a 9″ tart pan with nonstick spray or butter. Set aside.
Preheat the oven to 325 degrees F.
In a large bowl, mix together flour, confectioners’ sugar, and salt until combined.
In a small microwave-safe bowl, melt butter and vanilla extract in 30 seconds increments until melted.
Pour butter into the flour mixture and use a spoon to mix well until incorporated.
Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides then work your way to the middle. Use the bottom of a gla̾s̾s to flatten the crust.
Bake for 20 minutes, until the crust is baked through and golden brown. Cool completely on a rack.
Make the curd:
In a medium nonreactive saucepan, combine 1 cup lemon juice and all of the lemon zest. Add sugar, butter, and salt, cook over medium heat until the sugar has dissolved and the butter has melted.
Whisk eggs and egg yolks in a bowl of a mixer with paddle attachment until well blended.
Slowly pour the lemon mixture into the eggs until they are completely combined. Return the mixture to the saucepan and heat on low.
Continually whisk the mixture until it turns into a pudding consistency. Strain lemon curd into a bowl and cover with plastic wrap.
Allow 30 minutes for cooling.
When the tart crust has cooled, pour lemon curd into it.
Bake at 375 degrees F for 25-30 minutes until the filling has puffed around the edges.
Remove the tart from the oven and let it cool completely.
Once cool, slice and serve with whipped cream.