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
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