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Meyer Lemon Tart
  • Meyer Lemons were brought from China to the U.S. in 1908 by Frank Meyer; cross between lemon and a mandarin or orange
  • Availability: from late fall to spring
  • Appearance: looks like a rounder lemon with a smoother skin
  • Flavor: less sour than a regular lemon with a sweet orange smell
  • Trivia: highly prized in California and Florida where they are often grown in backyards

For the 9 inch tart shell:
1 1/2 cup of ground graham crackers
1 tablespoon of sugar
4 tablespoons of melted butter

For the filling:
3/4 cup of Meyer lemon juice (from about 3 lemons)
2 teaspoons of Meyer lemon rind (from about 2 of the lemons)
1/3 cup of sugar
1/4 cup of crème fraîche
3 eggs, yolks and whites
2 egg yolks
Pinch of salt
Powdered sugar, for sifting over the chilled tart


Preheat the oven to 350ºF.

Make the crust by mixing the ground graham crackers, 1 tablespoon of sugar and 3 tablespoons of melted butter. Put in a 9 inch tart pan and tamp down gently with a spoon. Put the tart pan on a cookie sheet to make maneuvering easier.

Whisk the lemon juice, lemon rind and sugar until the sugar is dissolved. Then, whisk in the crème fraîche. While mixing, add the eggs and yolks, one by one until they are blended. Pour the mixture into the tart pan.

Bake 30 minutes or until filling is set. Cool on a wire rack for 1 hour to bring to room temperature. Then, chill in the refrigerator for at least 2 hours or overnight.

Sift powdered sugar over chilled tart before serving.

Serves 8.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.