Tip : You could substitute prepared pie pastry in a pinch, but the tart is really best with the recipe included.
Ingredients
- 1 recipe French Tarte Pastry
Filling
- 2-3 lemons Meyer lemons (these are smaller and have a much thinner rind)
- 1 cup sugar
- 3 tbsp honey
- 1 tbsp lemon zest or from 2 Meyer (small) lemons
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 tsp corn or potato starch
- 1/4 tbsp kosher salt
- 2/3 cup fresh lemon juice (or 2 Meyer lemons)
Makes: 8inch round, 1inch height
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 300℉
- Slice 1 lemon into very thin slices, retaining any juices.
- Place lemon slices and retained juice into a small saucepan, add one tablespoon of water and bring to a boil, cook for 4 minutes, or until all the juice has reduced to half. Set aside to cool to room temperature.
- Add 1 cup sugar and 3 tbsp honey to the cooled lemon slices, stir to combine and set aside until the sugar and honey have almost liquefied, the juices should be almost clear.
- Prepare egg mixture. Add 3 large eggs and 2 large egg yolks to a mixing bowl and whisk with a wire whisk until frothy. Add 1/4 cup all-purpose flour, 2 tsp corn or potato starch corn starch and 1/4 tbsp kosher salt and whisk to combine.
- Reserve 6 - 8 nice slices of lemon and set aside. Mix the remainder of the lemon mixture into the egg mixture. Blend well to combine with eggs and pour into prepared tart shell with a removable bottom. Top with reserved lemon slices.
- Place baking pan on top of an aluminum foil lined sheet and bake for 25-30 minutes, or until the filling is set. Remove from oven, allow to cool and then refrigerate for 2-3 hours before serving.
- Remove tart from baking pan and serve.