Meyer Lemon Tart
Serves: 6 tartlets or 1 large tart
  • 1 Pâte Sablée recipe (see below)
  • 1 Meyer lemon curd recipe (see below)
  • 1 Swiss meringue recipe (see below)
  1. Take the dough out of the fridge and allow to soften a bit. Divide the dough into 6 equal portions and roll out into circles to fit tartlet pans. Fit the dough into the tartlet pans and press to cover the bottom and sides evenly. The dough may crumble, just press it into place and flatten with the bottom of a glass. Trim the edge of the tartlets. Freeze the tartlet shells for about 15 minutes.
  2. Blind bake the tartlet shells. Cover the bottom of the tartlets with foil and fill with dried beans or pie weights. Bake for about 10 minutes. Remove the weights and foil and brush the inside of the tartlet shells with a bit of egg wash (1 egg yolk whisked with a splash of milk).
  3. Bake for an additional 10 - 12 minutes, until the tartlets are baked through and golden brown. Cool completely on a rack.
  4. Reduce oven temperature to 300 degrees F
  5. To assemble the tarts:
  6. Spoon the lemon curd into the cooled tartlet shells until filled and smooth evenly. Return to oven and bake the filled tartlets for about 10 minutes. Remove from oven and let cool completely.
  7. Dollop the meringue on top using a spoon or pipe on in a decorative way using a piping bag. Toast the meringue with a torch if you have one, or pop them in the broiler for a minute or two to brown.
Recipe by Seasons in Vermont at