Meyer Lemon Tart Recipe (2024)

My husband and I followed this recipe exactly as it is, the result is outstanding. I've eaten this pie in different restaurants, but the 1 we made tonight is w/out exaggeration incomparable: It's just the best ever! The crust came out perfect. The fragrance is just irresistible. I cooled it in the freezer for 20 minutes prior to serving.
(For those sharing their opinion here w/out making the recipes: No one cares about what you think, you're just annoying, so stop it!)

Three parts of this recipe didn't quite work for me. 1) I needed 2lbs of meyer lemons to get 1 cup of juice. 2) The curd took a 45 min to thicken to anywhere near pudding consistency--especially confusing given the whole recipe is supposed to take 1 hour. 3) Against my better judgement, I followed the instructions to put the pastry shell in the oven without pie weights. The base rose to the height of the sides; the sides puffed over the edge of the pan, like pancake batter.

Personally, I do not trust a lemon curd recipe with such a high proportion of whole eggs to yolks. Classically, curd is yolks only. The more whites, the longer it takes for the mixture to reach the right consistency...if it ever does. Alton Brown has a good curd recipe. Have to be careful not to overcook, but his proportions work, tho I usually go short on the sugar.

Absolutely lovey. I've never had better. Made exactly according to the flawless instructions. 1-1/4 pounds of lemons made exactly one cup of juice. Curd cooked quickly and had the correct consistency, tartness, sweetness and fragrance. The crust was like a perfect butter cookie — no soggy bottom on this tart! Honestly, I can hardly believe this came out of my oven. Thank you Amanda!

I'm so happy to hear someone else trying to stop ridiculous time wasting comments like how good this recipe looks, can't wait to make this, etc. Not sure what compels them to such inane comments. I don't see this when reading reviews of movies!!

Meyer lemons weren't in season, so I used 1 orange, (which made up about 25% of juice / zest content) and regular lemons. It came out brilliantly! Everyone loved it, will definitely make again!

In what world does 1.5 hours of chilling, 25 minutes baking, and 3o minutes curd chilling add up to 1 hour preparation time?

To all the tired arms out there whisking the liquid curd, do yourselves a favor, raise the heat to MEDIUM-low. Saves a lot of time and energy.

This pie was a big hit for dessert this Christmas. I would recommend baking it longer than 30 minutes. I didn't and when I cut into the pie it wasn't set at all. The presentation was messy but everyone still loved the flavor! I've been supplied with a stash of fresh meyer lemons this weekend so I'm going to give it another go and cook it for 45 minutes or longer and see what happens. I'll let you know.

This was very good, but takes WAY longer than an hour! Make the dough the day before and put in fridge. Time saver for the day. I also needed way more lemons to make 1 cup juice. Was short a little, but maybe that helped to thicken, which also took way longer than anticipated. Crust baked nicely, filling as well, but still 2 hrs. minimum.

A huge hit. Took 7 Meyer lemons to get a cup of juice. Crust is very forgiving. Was worried I was working it too much when pushing into the tart pan, but it was perfectly crumbly. The crust stuck to the bottom of the pan, even though I thoroughly greased it with butter beforehand. I was worried the sides of the crust would stick to, but after bending the mold a bit they released. The lemon mixture wasn’t thickening in the saucepan so I googled that it must be 160 degrees. Thickened then

Do you zest all the lemons?

I have made this tart twice now, very easy recipe to follow,and perfect each time! I used the frozen crust from the first tart for the second tart. The crust was perfect. I believe the key to unsure the crust doesn't puff up is piercing the crust in multiple places prior to cooking. I have also learned that microwaving the whole lemons for 30 seconds helps retrieve more juice when squeezing them. Hope this helps

Well, I grow standard (Eureka) lemons, and Meyer lemons. The Eureka are tarter, and definitely have a thicker peel, the Meyer sweeter with a softer, thinner peel. These are trees from the same "terroir" - if being about ten feet apart counts. Oh, and the Meyers are not larger than the Eureka, although they do provide more juice.

I ordered a beautiful box of fruit from Carpinteria, CA this winter which included a few Meyer lemons. I used them to make this recipe just as it is written. It came out absolutely divine, the perfect balance of sweet and tart with that unmistakable flavor edge that only comes from Meyer lemons. Gorgeous color, flavor and texture. I will definitely make it again!

Lovely recipe. I've tried it with Meyer Lemons and it came out perfectly. My tangerine tree is absolutely bursting, so I've made it this time with tangerine instead of lemons and it was just as delightful. My tangerines are a bit on the tart side, so I didn't adjust the sugar, but it certainly could have been cut a bit without harming the curd.

Bake the shell 1/2 the time recommended. It browned too much even with foil.

Made recipe exactly as is and the curd is fantastic. Light and creamy. Crust perfect. Used pie weights after freezing 2 hours and it came out perfect after 25 min. I preemptively covered the edges with foil before baking the curd. For the curd, I do 10 min whisking lightly on low before switching to medium low and faster whisking for last 3-5 minutes. I take it off soon as it gets custard like and whisk off heat for few minutes to thicken more before immediately straining. Never had any issues.

Made just as written, excellent.

This was excellent. The dough was very crumbly, even with an extra splash of milk. I am going to try pressing it into the tart pan without chilling next time. Straining the curd was tedious and I second-guessed that step until I saw the clumps of zest, pulp, and eggy clumps left over—worthwhile! I managed to speed that along by pressing the curd down into the sieve with a spatula.

I've made this sublime tart probably 20 times over the past few years, and it is always a showstopper. Here are my tips for those new to the recipe: 1) make the dough the night before. 2) Cook the curd over medium low (not low) heat. You will have curd in about 5 - 7 minutes. 3) The moment the curd turns "pudding-y," cook for another couple of seconds and then pull it off the heat. This will help prevent overcooking and cracking of the tart after baking.

I did the prep work of Step 3 during the initial dough rest and measured out the rest of the ingredients so that I had everything set to make the curd when the shell went into the freezer. I agree, that medium heat is the way to go. This turned out great! I needed a few more Meyer lemons but expected that as they were on the smaller size. Def. a make again!

Mayer lemons have a higher sugar content than regular! Original recipe calls for way too much sugar - reduce by half so that tartness of the lemons isn’t overwhelmed.

De-lish! Tart & Crunchy!

Excellent recipe with clear instructions and great balance between acidity and sweetness. I normally reduce sugar amount but in this case followed the recipe precisely, just used normal lemons (zest from 7 small lemons and juice from 6 to have exactly 1 cup of juice). One of the best thing I baked!

Made this for work — birthday request— everyone loved it. Said it was the best on they ever had. I did use a different sable crust. I’ll try this recipe next time. Followed directions exactly— easy as

A delicious recipe. Very simple to make and comes out wonderfully, even for beginners. Pay careful attention to the use of nonreactive pots and bowls when preparing this recipe… I neglected this and ended up with the slightest metallic aftertaste. Not quite pleasant but luckily it didn’t completely overpower the tart. Will make again!

So amazing exactly as is! Making my second one this week, thank you!

Would I say this recipe is perfect FOR ME? No. Why? Because I am stupid. I had a hard time understanding some parts of this recipe and ended up just making my own pie crust for this. I do love the lemon custard for this recipe and I do recommend it anyone asks me where I go inspiration. I’ve been using this recipe for a few years now, and I’ve adjusted it for my friends/families taste. Here’s a note: if you like lemony things, just get the 5lbs bag from Kroger. I use about 7 1/2 lemons.