puff pastry

Meyer Lemon Tart Recipe

By Alexandra Fleischman | August 12, 2013

MeyerLemonTart_0141THISOne

Meyer lemons are so much sweeter than the normal ones–they’re aromatic and delicate enough to eat thinly sliced on sandwiches and in salads. But candied, their flavor is magnified and you can taste what makes them different from everyday, store-bought lemons. This tart, adapted from a classic Martha Stewart recipe, reminds me of ones I ate in France when I studied abroad. Beautiful, bright, and both rustic and elegant, the tart is a bit labor intensive, but it’s worth it. Serve it with whipped cream, or a blueberry coulis.

Adapted from Martha Stewart Living

Check out the video below:

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

A trick I learned from Ina Garten: never throw out scraps of puff pastry dough. Twist them, cover in egg wash, and dust with sugar before baking them for very cute cookies.

meyer lemon tart, puff pastry, lemon tart, lemon pie, meyer lemon pie

The leftover syrup made for delicious cocktails with gin and brown sugar.

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