Meyer Lemon Curd Tart With Shortbread Crust Recipe

There’s nothing quite as satisfying as the tangy sweetness of a Meyer lemon tart, and I’ve got the perfect recipe to brighten your day and impress your taste buds! 🌞 Let’s get baking!

A buttery shortbread crust with a heavenly Meyer lemon curd filling: that’s what I call magical. The magic happens when the juice, in all its tartness, along with the zest (lemons really are magical that way), meets the creamy Meyer lemon filling.

That filling is made buttery by using unsalted butter in the right proportions and by actually using smooth, smooth eggs. (Beating egg ingredients together until frothy, for instance, makes a huge difference in how yolk and white come together once the filling bakes and settles.) The smooth flavor of the filling becomes saltier (in a good way) and brighter when a pinch of salt is added.

Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Powdered sugar: Adds sweetness and a soft texture.
• Unsalted butter: Rich in flavor and fat, creates a tender crust.
• Meyer lemon zest: Offers fragrant, citrusy aroma and tangy flavor.
• Meyer lemon juice: Delivers a fresh, tart taste and Vitamin C.
• Granulated sugar: Sweetens and balances tartness of lemon.
• Eggs and egg yolks: Provides rich texture, protein, and emulsification.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons Meyer lemon zest
• 3/4 cup Meyer lemon juice
• 1/2 cup unsalted butter, cubed
• 3 large eggs
• 3 large egg yolks
• Pinch of salt

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up.

2. In a mixing bowl, mix the all-purpose flour and powdered sugar together. Add the softened butter and mix until the dough forms.

3. Evenly press the dough into the base and up the sides of a 9-inch tart pan. Prick the base and several places with a fork to prevent puffing.

4. Preheat the oven to 350°F. To bake the crust, place the crust in the preheated oven for 15-20 minutes, or until it is slightly golden. Remove from the oven and let cool completely.

5. In a medium saucepan, mix the granulated sugar, Meyer lemon zest, Meyer lemon juice, and a pinch of salt. Place over low heat and stir until the sugar dissolves.

6. In another bowl, combine the eggs and egg yolks and whisk until combined.

7. Slowly incorporate the egg mixture into the saucepan, while whisking constantly, and heat over medium-low until the curd becomes thick, around 10 minutes.

8. Take the saucepan off the heat and mix in the cubed butter, completely melted, until the curd is smooth.

9. Transfer the cooled Meyer lemon curd into the tart shell and smooth the top with a spatula.

10. Allow the tart to set for at least 2 hours in the refrigerator before serving. Relish!

Equipment Needed

1. Oven
2. Mixing bowl
3. 9-inch tart pan
4. Fork
5. Medium saucepan
6. Whisk
7. Spatula
8. Refrigerator

FAQ

• Can I use regular lemons instead of Meyer lemons?Yes, but standard lemons are more acidic and less sweet than Meyer lemons, which might change the flavor of the tart slightly.
• What is Meyer lemon zest?The zest of the Meyer lemon is the outer part, bright yellow in color, of the Meyer lemon. It is full of essential oils that pack a wonderfully fragrant citrus flavor, which is why it is used in many dishes.
• Is it necessary to soften the butter for the crust?Indeed, it is softened butter that guarantees the shortbread crust’s formation and ensures that it becomes tender and crumbly after baking.
• Can I make the tart crust in advance?Certainly, it is possible to make the shortbread crust and bake it several days in advance, up to two days, in fact. Simply store it in an airtight container at room temperature.
• How do I prevent the curd from curdling?To prevent curdling, cook the curds very gently and stir almost continuously until they thicken enough to hold a soft shape.
• What should I do if my curd is too thin?Cook it over low heat until it thickens, or, if necessary, whisk in a bit more egg yolk. Don’t give up on it if it takes a while. And if you panic and think it’s never going to happen and you’re going to have to serve it up as a soup, just remember those poor Victorian pastry cooks.

Meyer Lemon Curd Tart With Shortbread Crust Recipe Substitutions and Variations

The Meyer lemon juice can be exchanged for standard lemon juice, although this may yield a flavor that is somewhat more tart than what you’d get from using Meyer lemon juice.
In the absence of Meyer lemon zest, using regular lemon zest is a perfectly acceptable substitute.
To have an option that is gluten-free, substitute the all-purpose flour for a gluten-free baking flour blend.
If you lack powdered sugar, you can create your own by mixing granulated sugar with a touch of cornstarch and blending until the texture is that of a fine powder. It takes about 1 minute in a blender for the sugar and cornstarch mixture to reach the desired consisitency.
To make a version without dairy, substitute the unsalted butter for a plant-based butter or margarine.

Pro Tips

1. Chill the Dough: Before pressing the dough into the tart pan, chill it in the refrigerator for about 15-20 minutes. This makes it easier to handle and helps prevent shrinking during baking.