From time to time when living farther south, I’ve had a Meyer lemon tree. Often it was a small one that produced just a few lemons a year. My sister has quite a few trees and gets lots of lemons each year.
My friend, Sheryl, had a ton of Meyer lemons and sent me a box full of them. She also shared her recipe for Meyer Lemon Tart, which is:
Meyer Lemon Tart
1 partially baked tart shell (I use a pie crust but I add about half a cup of powdered sugar to the dough)
1 whole Meyer lemon, slice and with seeds removed
1-1/2 cups superfine sugar (put regular sugar in the blender and blend til it’s fine)
4 large eggs
1 stick butter
1-1/2 T. cornstarch
1/4 tsp. salt
Preheat oven to 350º.
Place sugar and lemon slices in blender and blend til lemons are all ground up. Add eggs one at a time and blend after each addition. Add butter, cornstarch and salt.
Pour into partially baked tart shell. Bake for 35 to 40 minutes or until set.
The hardest part of this whole recipe is waiting for it to cool before cutting it. The evening I made this, it was late. I went to bed and kept thinking about the tart and decided it had cooled enough so I got out of bed, and cut myself a little sliver. Really, it’s just that I wanted to be sure it was good before Vince ate any of it. It was good and we both loved it and the whole tart was gone . . way too soon.
If you have a lot of lemons and want to freeze some of them, here’s what you can do.
Put the 1-1/2 cups sugar in the blender and add the one lemon, sliced and with seeds removed. Blend completely. Pour this into a ziplock freezer bag. When you are ready for a Meyer Lemon Tart, thaw one bag, dump in a bowl, add the remaining ingredients. Bake . . done . . a Meyer Lemon Tart . . in June or September!
I put up 20 bags so we should have plenty of Meyer Lemon Tarts through the year.