📝 About This Recipe
This quintessential West Coast dessert celebrates the Meyer lemon, a cross between a citron and a mandarin that thrives in California's coastal climate. Unlike standard lemons, the Meyer variety offers a floral, sophisticated sweetness and a thin, fragrant zest that creates a silky, custard-like filling. Encased in a buttery shortbread crust enriched with toasted pine nuts, this tart perfectly balances bright acidity with a mellow, nutty finish.
🥗 Ingredients
Pine Nut Shortbread Crust
- 1 1/2 cups All-purpose flour (sifted)
- 1/3 cup Pine nuts (lightly toasted and finely ground)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1/3 cup Powdered sugar
- 1/4 teaspoon Kosher salt
- 1 Egg yolk (large, room temperature)
Meyer Lemon Curd Filling
- 3/4 cup Meyer lemon juice (freshly squeezed (about 5-6 lemons))
- 1 tablespoon Meyer lemon zest (finely grated)
- 3/4 cup Granulated sugar
- 4 Eggs (large, at room temperature)
- 1/2 cup Heavy cream (chilled)
- 1/2 teaspoon Vanilla bean paste (or pure vanilla extract)
Garnish
- 1/2 cup Fresh raspberries (for decoration)
- 4-5 pieces Mint leaves (small sprigs)
- 1 teaspoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a food processor, pulse the flour, ground pine nuts, powdered sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Add the egg yolk and pulse just until the dough begins to clump together. Do not over-process; the dough should still look a bit crumbly but hold together when pressed.
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3
Turn the dough into a 9-inch tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides. Freeze the crust for 20 minutes to prevent shrinking.
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4
Preheat your oven to 375°F (190°C). Prick the bottom of the chilled crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
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5
Blind bake the crust for 12-15 minutes. Remove the weights and parchment, then bake for another 5-8 minutes until the edges are golden brown. Let cool completely on a wire rack.
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6
Reduce the oven temperature to 325°F (165°C) for the filling.
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7
In a medium bowl, whisk together the eggs and granulated sugar until smooth and pale, but try not to incorporate too much air or bubbles.
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8
Whisk in the Meyer lemon juice, zest, and vanilla bean paste until well combined.
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9
Gently stir in the heavy cream. For a perfectly smooth texture, pour the mixture through a fine-mesh sieve into a clean pitcher or bowl to remove any stray egg bits or large zest pieces.
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10
Place the pre-baked tart shell on a baking sheet. Carefully pour the lemon filling into the crust, filling it as close to the top as possible.
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11
Bake for 20-25 minutes. The tart is done when the edges are set but the center still has a slight, jelly-like jiggle when gently shaken.
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12
Remove from the oven and let cool to room temperature on a wire rack. Once cool, refrigerate for at least 2 hours (or overnight) to allow the custard to fully set.
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13
Just before serving, remove the tart from the pan rim. Garnish with fresh raspberries and mint, and finish with a light dusting of powdered sugar.
💡 Chef's Tips
Always use fresh-squeezed Meyer lemons; bottled juice lacks the characteristic floral aroma and complex sweetness. Avoid over-whisking the filling once the cream is added to prevent an unsightly layer of foam or bubbles on the surface of the baked tart. If your crust shrinks, it’s usually because the butter got too warm; ensure the dough is frozen solid before it hits the hot oven. To get a clean slice, dip a sharp knife in hot water and wipe it dry between every single cut. If Meyer lemons aren't in season, you can substitute with a mix of 2 parts regular lemon juice and 1 part tangerine juice.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened Crème Fraîche to cut through the sweetness. Pair with a glass of late-harvest Riesling or a chilled Moscato d'Asti. A crisp glass of California Chardonnay with citrus notes complements the floral notes of the Meyer lemon. Serve alongside a bowl of macerated strawberries for a vibrant color contrast. Enjoy as a light finale to a West Coast seafood dinner featuring grilled sea bass or Dungeness crab.