Meyer Lemon Tart
I made this lemon tart using Meyer Lemons which are not as tart as standard lemons. Their skin is also deeper in shade which helps to make the tart a very bright yellow. I love this tart, its texture, its flavor, and its crust. I made it to bring to my sisters home for a visit. Her four year old son was at school while I was there, but as I was driving home, I got the sweetest little phone call from him…
P.J.: ”Auntie Natie, how did you make the cake.”
Me: ”I made it with lemons.”
P.J.: ”But what else is in it?”
Me: ”Well I made it with lemons, and sugar, and eggs, and flour, and butter… why, did you like it?”
P.J.: “Yes, but did you cook it in the oven?”
Me: ”Yep”
P.J.: “How long? But its cold, did you put it in the refrigerator?”
Me: “Yes, I cooked it for a half hour or so and then once it cooled off, I put it in the fridge.”
P.J.: “Auntie Natie, can you bring all of those ingredients over the next time and show my mommy how to make this cake?”
And this is when I literally melted. My nephew, P.J., is fascinated by bridges and structures and science. We always say that he might grow up to be an engineer. But I think I am beginning to question that. Perhaps we have a young budding chef on our hands - or perhaps the next big molecular gastronomist. Well whatever it is he’ll choose to become, I’ll still love that little cutie pie (especially when he eats two slices of his Auntie’s tart).
Meyer Lemon Tart
Serves 6-8
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1 Pate Sablee (recipe below) Pinch flour Butter, for greasing ring 4 Meyer Lemons 5 Eggs 200 g finely Granulated Sugar 150 mL Heavy Cream Confectioners sugar, for dusting cooked tart ` Procedure: Tart Shell Preheat oven to 350°F. Roll out pastry to 1/8 - 1/4in thick. Butter a flan ring 8in wide and 1 1/2in deep and dust with flour lightly. Carefully fill ring with pastry. Cover pastry with parchment paper and fill with dried beans to weigh down the pastry. Place in oven and cook for 10 minutes. Take out the tart and remove the parchment and beans carefully. Then place the uncovered tart back in the oven for another 5-10 minutes until shell is practically cooked and dry. Take out of oven and let cool to room temperature. Lower the oven temperature to 325°F. ` Procedure: Finishing the Tart Wash and dry the lemons. Zest the lemon skins with a fine zest and squeeze all the juice out, put aside. In a new bowl, mix the eggs and sugar together until smooth and blended. Pour the cream into the egg/sugar mixture and whisk. Then stir in the lemon juice and zest. Skim off any foam that might have formed on the top. Pour the filling into the shell to as high up as you can without spilling. Place immediately in the oven and lower oven to 300°F. Bake for anywhere from 25-45 minutes depending on your oven. How to know that it is done: Shake it gently if mostly all of it is set and just a little of the middle is a little bit jiggly, it is done. Take it out and let it cool to room temperature. Then refrigerate. To serve: sprinkle with powdered sugar. `
awwww….such a nice story.
can’t wait to be an aunt
I like it when kids are adventurous and would at least try before saying they don’t like it.
your nephew seems like such as sweet sweet boy
Nicole´s last blog ..Streusel Cake for the New Year
Yes, I am lucky… I have two nephews and two nieces with another on the way. And it just so happens that P.J. is a good eater so I love to bring him food.
I love your photograph of the slice of lemon pie, which I saw on Food Gawker. The recipe looks excellent too: just a few ingredients, but all of them good. Thank you for this recipe. Juno (South Africa)
i absolutely adore lemon tarts and yours look most delicious:)
Thank you Amy and Juno and thanks for visiting.
I have made lemon tart with meyer lemon and absolutely love it! Yours look very good and great pictures!
Ellie´s last blog ..Paella
Oh, man! That was so sweet. What did your sister say? It is a good looking tart!
~ingrid
Thanks Ingrid - how have things been for you. Happy New Year. As for my sister, she laughed and thought it was really funny - she doesn’t cook very much so she wasn’t offended in the least bit.
what a succulent and moist looking lemony treat - well done!
Aww, that is just SO darling!!
And that tart, I can NOT wait to try it!! I’ve never heard of Meyer lemons… They must not be standard supermarket fare… I’ll have to look harder.