Imagine a dessert that combines the perfect balance of tangy and sweet, with a buttery crust that melts in your mouth and a luscious lemon filling that promises to transport you to culinary heaven. Our Meyer Lemon Bar Tart is not just a dessert—it's an experience that will elevate your baking skills and impress even the most discerning food lovers. Get ready to discover a recipe that turns ordinary ingredients into an extraordinary treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh Meyer lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your tart crust bakes evenly and achieves a golden color.
- In a medium mixing bowl, combine 1 1/2 cups of all-purpose flour and 1/2 cup of powdered sugar. Whisk them together until well combined.
- Add 1/2 cup of softened unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan, making sure to create an even layer. Use a fork to poke holes in the bottom of the crust to prevent it from puffing up during baking.
- Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden. Keep an eye on it to avoid over-baking.
- While the crust is baking, prepare the lemon filling. In a large mixing bowl, whisk together 3 large eggs and 1 cup of granulated sugar until well combined and slightly frothy.
- Add 1/2 cup of fresh Meyer lemon juice, 1 tablespoon of lemon zest, and 1/4 teaspoon of salt to the egg mixture. Whisk until smooth and fully incorporated.
- Once the crust is done baking, remove it from the oven and pour the lemon filling directly into the hot crust.
- Return the tart to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly jiggles in the center.
- Remove the tart from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to set the filling further.
- Before serving, dust the top of the tart with powdered sugar for a beautiful presentation. Slice into 8 servings and enjoy your delicious Meyer Lemon Bar Tart!
Tips
- Choose Fresh Meyer Lemons: Regular lemons work, but Meyer lemons offer a unique, sweeter flavor profile that makes this tart truly special.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better texture.
- Crust Technique: When pressing the crust into the tart pan, use the back of a spoon or your fingertips to create an even, compact layer.
- Zesting Tip: Use a microplane or fine grater to get delicate, fragrant lemon zest without the bitter white pith.
- Prevent Overbaking: The filling should have a slight jiggle when you remove it from the oven—it will set completely while cooling.
- Cooling is Crucial: Allow the tart to cool completely at room temperature, then refrigerate to achieve the perfect slice-able consistency.
- Powdered Sugar Trick: Use a fine-mesh sieve for an even, professional-looking dusting of powdered sugar.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 95mg
