Meyer Lemon Tart

I got inspired to create this recipe after buying a bag of beautiful Meyer lemons at the market.  I combined the flavors of my Zesty Key Lime Tart with my family’s traditional lemon pie to create a refreshing, satisfying desert that’s simple to make yet beautiful to serve to company.

Ingredients

• Juice from 2 Meyer lemons, about 1/2 cup
• Peels from 2 Meyer lemons (okay to have some pith)
• 1 1/2 cups granulated sugar
• 1 stick, 8tbsp butter, cut into cubes
• 4 eggs
• 2 tbsp cornstarch
• 1/2 tsp salt
• 9-inch tart crust, pre-baked

Directions

1. Preheat the oven 350 degrees.
2. In the bowl of a food processor, add lemon juice, lemon peels, sugar and butter. Run the processor until the lemon peels are fully pureed, about 2 minutes. Add the eggs, cornstarch and salt and pulse for about 30 seconds.
3. Place the baked tart crust in its pan on a cookie sheet.  Pour the tart filling into the baked tart crust until nearly full, you may have leftover liquid that you can discard.
4. Bake for 35 minutes, until no longer jiggly and until lightly golden.
5. Allow to cool for 15 minutes then unmold tart.

Notes: Tart can be served at room temperature or chilled – I prefer chilled.  This recipe would be great with key limes also.