A refreshing and sweet Meyer lemon curd is nestled in a salty, buttery shortbread crust making this tart a hit with any lemon lover!
Keyword: lemon tart, meyer lemon
For the shortbread crust:
½cup unsalted butter (1 stick)
For the lemon curd:
6-7meyer lemons, zested and juiced
5 ½ozunsalted butter (1 stick + 3 Tablespoons)
whipped cream, optional for garnish
Preheat oven to 350 degrees F. Grease a 9" tart pan (the kind where the bottom comes out). Set aside.
Combine flour, confectioners' sugar, and salt. Melt butter and vanilla extract in a small bowl in the microwave in 30 second increments until melted. Stir butter into flour mixture with a spoon until all incorporated. Press mixture into the sides of the pan with your fingers then work your way to the middle, using a measuring cup to make sure the crust stays flat. Bake for 20 minutes or until crust is just barely golden. Let cool.
Meanwhile, make the curd. Combine 1 cup of lemon juice with the zest from all of the lemons into a medium nonreactive saucepan. Add sugar, butter, and salt, and cook on medium heat until sugar is dissolved and butter is melted.
In a bowl of a mixer with paddle attachment, combine eggs and egg yolks until well blended. Very slowly add in lemon mixture to eggs until all blended. Return mixture to saucepan and place over low heat. Whisk constantly until the mixture turns into a pudding consistency (this takes me a good 10 minutes of constant whisking). Strain lemon curd into a bowl and cover top with plastic wrap. Let cool for about 30 minutes.
Turn up oven to 375 degree F. Spoon lemon curd into cooled shortbread crust. Bake until filling has puffed around the edges, about 25-30 minutes. You can cover edges with foil if shortbread crust starts to burn. Cool to room temperature before serving with whipped cream.
Make ahead: The crust can be made ahead and stored in the refrigerator for 2-3 days. You can also make the lemon curd in advance and store that in a jar in the refrigerator until ready to assemble and bake.Storage: Store tart in the refrigerator with plastic wrap tightly around it. Lemon tart will stay fresh for 3-4 days in the fridge.