Whole Meyer Lemon Tart
This to-die-for dessert by our dear friends at Flour Craft Bakery in Marin County, California, gets its gorgeously lemony taste from Meyer lemon, which is blended, peel and all, into the filling mix. Use the spectacular, easy to make gluten free tart crust for any sweet tart you please!
Ingredients
- 1 recipe for Sweet Pastry Crust Dough chilled (see below)
- Brown rice flour for sprinkling
- 1 large Meyer lemon about 4 ounces, skin on cut into 8 pieces
- 1 ¼ cups (8.9 ounces) sugar
- 1 stick 4 ounces butter
- 1 tablespoon vanilla paste or gluten-free vanilla extract
- 4 eggs
Instructions
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Preheat the oven to 350°. Place the pastry crust dough between two pieces of plastic wrap and roll it into a 10-inch disk, ¼-inch thick. Remove the top piece of plastic wrap, lift the dough and remaining wrap, invert it over a 9-inch tart pan, and position the dough to fit the pan. Peel off and discard the remaining plastic wrap and trim the dough edges with a paring knife. Top the dough with a piece of parchment, fill it with a layer of dried beans or baking weights, and bake for about 15 minutes, rotating halfway through, until the crust is blonde around edges and just set in middle. Remove the beans and parchment paper.
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Put the Meyer lemon (peel, seeds, and all), sugar, butter, vanilla, and eggs into blender and blend until smooth, 3 to 5 minutes. Pour into the tart shell and bake for about 40 minutes or until just set in the middle, like custard. If the top begins looking dark during cooking, tent it with foil. Cool to room temperature and serve.