I first tasted a Meyer Lemon Tart last year when a Mommy Friend, Joanna baked it for our gathering. Since then, whenever we have dinner parties, it would be top of our request for her to bring a Meyer Lemon Tart.  The only challenge to baking a Meyer Lemon Tart is that it is rather difficult to find Meyer Lemons in Singapore (and they don’t come cheap).  Meyer Lemons are not our typical lemons;  they are rounder and have a warm orange hue. It’s believed Meyer Lemons are the cross-breed between Mandarin Oranges and Lemons. Meyer Lemons are sought after by bakers because they have a sweeter, less acidic flavor than the more common supermarket lemon varieties.

Photo Credit

Last week, when doing my grocery shopping at Cold Storage, I was over the moon when I saw Meyer Lemons on sale. I grabbed the last bag available, headed over to Phoon Huat to buy a tart pan, googled for a recipe and decided to try this one from Little Accidents in the Kitchen. 

Almond Meyer Lemon Tart
 

Homebaked Meyer Lemon Tart!

50g almond meal
128g flour
1/3 cup icing sugar
116g unsalted butter, grated and frozen
1 tablespoon cold water

For Filling:

7 large egg yolks
2 large eggs
150g sugar
1/2 cup grated fresh Meyer Lemon zest (from 4 to 5 lemons)
2/3 cup fresh Meyer Lemon juice (from 4 to 5 lemons)
Pinch of salt
56g unsalted butter, cut into pieces

Method:

2. Cut in butter till the mixture resembles coarse crumbs.

3. Mix in the cold water until it’s moistened and the mixture holds when you press it gently.

4. Press into a greased 9 inch round tart pan firmly.

5. Bake for 11 to 13 minutes until the edges are lightly golden.  Let cool on a wire rack as you prepare the filling.

6. In a saucepan, whisk together egg yolks and eggs. Whisk in sugar, then the lemon zest, juice and salt.

7. Add butter and cook over medium low heat, stirring constantly until the mixture has thickened.

8. Pour the mixture through a fine mesh sieve.

9. Pour the filling into the cooled tart shell and bake for another 10 to 15 minutes, until the filling is shiny and opaque. The centre will jiggle slightly when shaken. 

10. Let it cool completely, then refrigerate until ready to serve.

A slice of heavenly indulgence!

Considering that it was my maiden attempt at baking a tart, I was happy that it didn’t turn out too shabby.  I chilled the tart overnight before I sliced them, packed into Dana’s and hubby’s breakfast bento boxes and shared the rest with our neighbour.  They were full of praises for its silky smooth, velvety texture along with the sweetness of mandarin oranges and a subtle lemony twang – just how I like my tart to be. The next time Meyer Lemons are in season again, do give me a holler, will you?