Meyer Lemon Tart
- 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- 1 and 3/4 cups all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 and 1/4 teaspoons kosher salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup sugar
- 3 tablespoons honey
- 1 tablespoon finely grated Meyer lemon zest
- 2/3 cup fresh Meyer lemon juice (3 large)
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
- Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
- Whisk together 1 and 3/4 cup flour, 2 teaspoons cornstarch, and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (save the bowl) and pulse until the mixture resembles small pebbles. Don’t over do it, but do make sure that the flour is incorporated.
- Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides. If you encounter a particularly sticky section, sprinkle it with flour and pat it in. A glass or measuring cup may be useful in pressing the crust into the corners.
- (At this point you can cover the crust and refrigerate for 24 hours. I mean, if you’re a planner. Not me.)
- Bake at 325 for about 24 minutes, or until the edges are beginning to brown and the center is firm to the touch. When the crust is done, turn the oven down to 300 degrees F.
- While the crust is baking, make the filling: In a large bowl or stand mixer, whisk together the 3 eggs and 2 egg yolks. Whisk in sugar, honey, lemon juice, and lemon zest.
- In the same bowl that you combined the flour for the crust, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Add to the egg mixture. Whisk it well. If there are lumps of flour, there will be lumps of flour in your tart, so try to get them all out.
- Pour the filling into the hot crust. Carefully transfer it to the 300 degree oven (the filling is quite liquid-y). Bake for 30 minutes or more, until the center is not longer wiggly.
- Let cool on a wire rack. Cover and chill for 3+ hours. (I also think it tastes great room-temp)
- To serve, carefully slide a knife in between the crust and the pan, all the way around the edge, then release the springform pan.