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Meyer Lemon Curd Tart Recipe

Meyer Lemon Curd Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on April 26, 2013

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    OMG! This recipe is to die for. I've made it twice and if I could find more meyer lemons, I'd still be making it. I'm addicted. Very easy to make. Turned out perfect.

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  • on April 06, 2013

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    The rating is for the lemon curd only. I didn't make the tart. I used Meyer lemons as the recipe called for (not as tart as regular lemons and I think it would have been better with regular lemons, as it was on the bland side. If I try this recipe again, I would cut down on the butter by one-third and use one stick instead of 1 1/2 sticks.

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  • on January 20, 2013

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    Very easy to make. Ingredients are always around in the kitchen. The filling is superb!

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  • on October 31, 2012

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    I made this for my daughter's thirtieth birthday. She loves lemon tarts and I had never baked one before. A friend suggested this recipe. I found the directions very clear and easy to follow. I used regular lemons. The only change I made was to put the tart pan, with the dough in it(after chilling it, into the freezer for 30 minutes. This was a suggestion from the reviews. It seemed to cut the shrinkage of the dough as it baked. Perhaps because of this it took a bit more time to get the crust golden brown. The end result was scrumptious! I would definitely recommend this. It had a fresh tart sweet flavor, just what I was looking for. If you prefer a sweet flavor only you might be better off with a different recipe.

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  • on August 14, 2012

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    **************WOW!!!!************
    This recipe is amazing!!!! I can honestly say that I couldn't wait until it was completely cool. My family and I all had a piece when it was still warm. It was SOOOO good. I have never made any type of "curd" before and was worried when I was cooking the filling on stove top...the filling really didn't thicken until the last minute or so of cooking. So my best advice is be patient.....it will happen right before your eyes. THANKS ANNE for a great recipe to add to my family favorites!

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  • on April 16, 2012

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    Divine.

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  • on April 16, 2012

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    VERY DELICIOUS recipe! It may seem a bit intimidating at first, but it really does come together quickly. My end result was amazing, I made this for Easter and everyone LOVED it! I topped mine with a blueberry coulis, a dollop of whipped cream and some fresh blueberries and strawberries.....DELICIOUS!!! I did have a bit of a panic moment when I was on the final step of baking the curd in the tart shell. It said that the curd should set within 15 minutes, but mine was still wobbly. I didnt want the edges of my tart to burn, so I decided to take it out of the oven and hoped it would firm up in the fridge and it did! WHEW! The taste and presentation of this tart was beautiful! I will definitely be adding this to my recipe book to make time and time again. Great spring/summer dessert!

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  • on March 05, 2012

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    After I tasted this recipe, I was shaking and moving like Anne does. Our store finally carries Meyer lemons so I purchased two bags and came home to make this incredible tart. It was delicious with such a wonderful tang and will save this in my book of magnificent recipes. If you like lemon tart taste then this is for you.

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  • on February 06, 2012

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    I never had Meyer Lemons before but saw them at Walmart (of all places and bought them just to make this recipe. I will buy them whenever they are available just so I can make this tart again. The crust was terrific and the filling was incredible. Just the perfect balance of tart and sweet. I did have to bake the filling a little longer than called for but it may have been because my butter was to cold and cooled the filling to much before baking.

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  • on January 14, 2012

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    Wow, Anne is a "Rock Star"!! I decided to make a "Blueberry Coulis" and served that with fresh blueberries and strawberries on the side. Delicious! The remarks about being too "sour", I have no idea what they are talking about. This tart is perfect.

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