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Meyer Lemon Tart

Saint Street Inn opened in Lafayette, Louisiana, in August, serving farm-to-table food to the city’s Saints Streets neighborhood. This time of year, owners Mary Tutwiler and Nathan Stubbs are taking advantage of in-season fruits like satsumas and Meyer lemons. The restaurant’s baker, Gaylen Delcambre, is currently serving a Meyer Lemon Tart on the dessert menu. The recipe is an 1985 Martha Stewart one and the dish a Thanksgiving favorite for its refreshing tartness after a heavy meal of turkey and stuffing. Delcambre suggests taking sugar and bruleeing the top or just serving the tart with a dollop of whipped cream.

2 cups sugar
1 cup lemon juice
Zest of 3 Meyer lemons
2 sticks cold butter, cut into cubes
12 egg yolks
1 pie crust (recipe below)

Whisk all ingredients except butter well, then cook on medium heat stirring constantly until bubbly and thickened. Remove from heat and pour into a large bowl through a sieve to remove zest. Gradually beat in butter and then pour into prepared crust. Put in fridge uncovered for two hours then remove and keep at room temperature. Decorate the top by piping a beaten egg white or whipped cream around the edges.

Pie Crust

1 1/4 cups flour
1/8 cup sugar
Pinch of salt
1 stick cold butter, cut into small cubes
1 large egg yolk, lightly beaten
1-2 T cold heavy cream

Pulse flour, salt and sugar in a food processor to combine. Add butter and pulse till mixture resembles coarse meal or crumbs. Add egg yolk and 1 tablespoon cream and pulse until dough comes together. If dough is too dry, drizzle in the other tablespoon of cream and pulse a few more seconds. Carefully remove, form into a disk and wrap in plastic. Refrigerate for an hour before rolling out and baking for about 30 minutes.

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1 COMMENT
  • Melissa Wolford / November 17, 2012

    I might just have to make this for dessert. Looks tasty!

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