Meyer Lemon Tart from Roxana’s Home Baking
Just look at this gorgeous Meyer Lemon Tart from my sweet friend Roxana Yawgel.
I’ve got one more guest blogger to introduce to you while my kitchen makeover is wrapping up.
Roxana, of Roxana’s Home Baking, is a phenomenal baker and self-proclaimed Pinterest Addict. She is also a proud Romanian immigrant and pours a lot of wonderful heritage into her dishes. On her site you will find all sort of tantalizing treats, including many that are gluten free and vegan.
Thanks so much for being here today Roxana!
Hello lovely readers of “A Spicy Perspective”! I’m Roxana, a self-taught baker, wanna-be photographer and the writer behind Roxana’s Home Baking. I’m honored to be here on Sommer’s beautiful blog sharing not a spicy treat but a creamy, custard-like, citrus tart.
For those of you not familiar with my blog, its main focus is baking everything from scratch. Baking not only brings me joy but completes me as well. Baking from scratch has a reputation of being too complicated and/or time-consuming, but it doesn’t have to be. Home baking may be as simple as a muffin recipe or something more laborious like a yeast bread or a layer cake. Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience.
Early in the Spring, it’s the season for Meyer Lemons. These sweet lemons should not be confused with the regular lemons. Meyer lemons are a cross between lemons and mandarins. They are sweeter, have a thin skin and a floral orange touch making them perfect for fruit desserts, such as this tart.
If you do not have Meyer lemons you can use mandarin or other oranges, but I would not recommend using just lemons to make it. Maybe a combo between orange and lemons.
To make the tart it’s fairly easy.
For the crust all you need to do is pulse the ingredients in the food processor until a they come together forming a dough ball and for the custard filling the eggs are whisked until pale in color. Add the cream and Meyer lemon juice, pour into the crust and bake until set.
Does that sound hard? Most of the time I bake with my 3-year-old baby girl by my side, complicated recipes are not exactly what I’m looking for.
Thank you Sommer for allowing me to share this tart with your lovely readers. I hope I see you soon on Roxana’s Home Baking.
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Meyer Lemon Tart
For the Crust:
- 2 cups (240 grams) all-purpose flour
- 10 tbsp cold diced butter
- 2 egg yolks
- 1/4 cup (30 grams) powder sugar
- pinch of salt
- few drops of iced water
For the Filling:
- 4 eggs
- 3/4 cup superfine sugar (if you don't have any, place 3/4 cup sugar in a food processor and pulse a few times until it's fine)
- 1/2 cup heavy cream
- 2/3 cup freshly squeezed Meyer lemon juice
- 1 tbsp finely grated Meyer lemon zest
For the Topping:
- 2-3 Meyer lemons
- 2/3 cup (140 grams) sugar
- 3/4 cup water
- For the Crust: In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minutes until the mixture resembles fine breadcrumbs. Slowly, through the feeding tube, add a couple of drops at a time of iced cold water, until the dough comes together in a ball.
- Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
- Meanwhile heat the oven to 400F. When the crust is chilled, roll it out on a slightly floured surface. Carefully, place the rolled crust on the bottom and the sides of an 11 inch tart pan, also known as quiche pan. Trim any excess.
- Cover the crust with parchment paper, fill it with baking beans/rice/beads. Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans and bake the crust, uncovered for another 10 minutes. Remove from the oven and leave to cool for at least 30 minutes. (the crust can be made a day ahead)
- For The Filling: Reduce the oven temperature to 300F.
- In a mixing bowl add the eggs and sugar and whisk for about 5 minutes or until pale in color. Add the heavy cream, Meter lemon juice and grated Meyer lemon zest.
- Pour the filling into the cold crust and bake for 35-40 minutes or until just set. Cool completely before removing from the pan.
- For the Topping: Thinly slice Meyer lemons. Remove the seeds.
- In a small saucepan add the sugar and water and stir to combine. Place over low heat, dip the Meyer lemon slices in and let simmer for about 25-30 minutes or until the pulp looks transparent. Take the slices out and arrange them on the tart. Dust with some powder sugar (optional), slice and enjoy!
*adapted from The Essential Baking Cookbook
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