Looking for a somewhat light dessert to complement my French dinner party, I opted for the very well reviewed New York Times Lemon Tart recipe. Little did I read far enough that the star of this show should be Meyer lemons which I did not locate in Indiana in spring. Regular ole’ lemons it would be and wow did this produce the most citrus-y lemon tart of all times. Almost too much for this citrus loving lady. I’d like to try again with the right varietal and no doubt this shortbread crusted dream improves even more.

NYT Lemon Tart

Crust:

• 2 sticks of unsalted butter, softened
• 1/2 c. sugar
• 1 egg yolk
• 1/2 T. milk
• 2.5 c. flour
• 1/4 tsp. salt

Lemon Curd:

• 6 Meyer lemons (MEYER! Not normal, please)
• 1 c. sugar
• 1 stick + 3 T. unsalted butter, softened
• 7 egg yolks
• 5 eggs
• 1/8 tsp. salt

1. To make the crust combine butter and sugar with a mixer. Stir egg yolk and milk until just combined. Add in flour and salt. Roll dough into two balls. Freeze one for later and chill the other for one hour.
2. One hour later…Butter a 10 inch tart pan and press the chilled dough into the pan. Prick the bottom all over with a fork and freeze the pan for 30 minutes.
3. To prepare the lemon card, zest the lemons and squeeze the zested lemons until you have one cup of juice.
4. In a saucepan, combine juice, zest, sugar, butter, and salt. Over medium heat stir until sugar is dissolved and butter is melted.
5. In a mixer bowl, combine eggs and egg yolks.
6. Slowly add in the hot lemon mixture until combined.
7. Return mixture to saucepan over low heat. Whisk constantly until mixture thickens to a pudding consistency.
8. Remove from heat and continue to stir so cooking stops.
9. Place mixture through a strainer to remove lumps.
10. Cover with plastic wrap touching the surface and allow to cool on the counter.
11. Heat oven to 375F.
12. Remove tart shell from the freezer and bake ~20 minutes until lightly browned.
13. Allow tart to cool slightly and then fill with lemon curd.
14. Bake until filling puffs at the edges, around 30 minutes.
15. Cool and serve.