Meyer Lemon Tart
Makes 2 9” tarts
2 ½ cups all purpose flour
3 tablespoon sugar
2 sticks unsalted butter
¼ cup ice water
In a food processor (or by hand) combine flour and sugar. Add butter and mix until butter is the size of lentils. In a small bowl mix water and eggs. Slowly stream mixture into food processor and pulse until dough holds together.
Divide into two disks and chill for at least 30 minutes.
6 meyer lemons
10 egg yolks1 ½ cup sugar
1 cup unsalted butter
Powdered sugar, to finish
Preheat oven to 325 degrees and roll dough out to desired shape. Place in shell and dock (aka poke the bottom on the dough with a fork) and prebake until lightly brown and completely dry, about 12-15 minutes. Remove and allow to cool completely.
Meanwhile combine eggs, sugar, zest, and lemon juice in bowl over a double boiler and whisk continuously until the mixture begins to thicken, this will take about 10 minutes. It will be very thick, like warm pudding. Remove from heat and add butter. Not all the butter is necessary, you do not want to thin out the mixture too much.
Add to the crust and chill for at least 30 minutes. When ready to serve sprinkle powdered sugar on top.