Baking & Dessert

By Alexandra Fleischman | August 12, 2013

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.

Meyer Lemon Tart Recipe

Servings: 6

Ingredients

Candied lemons
  • 3 Meyer lemons, thinly sliced
  • 1 cup water
  • 1/2 cup granulated sugar
Tart
  • 1 sheet frozen puff pastry dough, thawed
  • 1 egg, beaten for egg wash
  • Sanding or granulating sugar for sprinkling on tart
  • All-purpose flour
  • Candied Meyer Lemons

Directions

Candy the lemons:

1. Dissolve the water and sugar in a medium saucepan over medium-low heat. When the syrup has formed, gently layer the lemon slices in the syrup, pushing down with a wooden spoon until all have been submerged.

2. Simmer gently until lemons are soft and translucent, about an hour and a half. Every fifteen minutes or so, gently stir with a wooden spoon so that all lemons are candied. Taste a lemon slice before you take it off the heat; if it's still bitter, they're not done.

3. Pour off the syrup into a clean glass jar, and reserve to use in another recipe. Place the lemons flat on a sheet of parchment paper to dry.

Make the tart:

1. Preheat the oven to 400F.

2. Roll out the puff pastry sheet onto a surface dusted with flour, and cut into a 10-by-8 inch rectangle. Coat in the egg wash and dust with sugar, and put into the freezer for 30 minutes.

3. Score the dough in a square about an inch from the edge, and dust with more sugar. Bake in the oven until lightly golden, but not finished, for about 15-18 minutes.

4. Prick the inside of the tart with a sharp knife to deflate the inner square, and top with the candied Meyer lemon slices. Sprinkle the whole tart with more sugar, including the lemons, and bake again until the dough is a golden brown but not dark. Serve with whipped cream or vanilla ice cream.

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