Meyer Lemon Curd Tart

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This tart was absolutely wonderful!! I made it for Christmas dessert, yesterday!! My in-laws have a Meyer Lemon tree in the backyard full of ripe fruit, so happening across this dessert was awesome!! It was divine. Anyone who says this was too sour, is either crazy -Meyer Lemons are way sweeter than a regular lemons- or they didn't follow the recipe!! Thank you Chef Burrell for the epic holiday dessert win!! I will definitely be making this again.

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Total love the crust however the lemon curd was so sour. I am a big lemon lover so I really that I would like this.

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Anyone that watches Chef Burrell,knows Her Love runs deep for Meyer Lemons.My Grand Mother Had A Meyer Lemon Tree that bore Delicious, Huge Fruits/Juice Amounts.If You Find Meyers,You Will Not Need Many.This is an Awesome Dessert because of the Lemons. Oh,the flavour "Notes" are Deliciously Divine. Just do not look at the Kcals. for Recipe.Enjoy! My "Nana" made better,Because She was First.Love a Memory in Food{s}.

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I only used the crust from this recipe. I used the filling from Tyler Florence's chocoate tart recipe (which is very good!. While the crust came out really good - it was very hard to work with. It tore very easily and took quite a bit of effort to get it in the pan.

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O my gosh! tart shell so good : ;* havent tasted lemon yet! i am gluten free and i used GF flour, worked perfect!

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I followed the recipe exactly. This was the most delicious thing I've ever had!! ok maybe not ever but I loved it!! I love lemon and this recipe turned out with a great tart lemon flavor. thanks Anne.

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Wonderful lemon tart recipe! I made it for Easter and have been promising my family that I would make it again. Second time around and it is still just as fantastic! I highly recommend pushing through with the blueberries, they really make the tart extra special!

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The crust was absolutely perfect...rich, but necessary with a lemon filling, imo. Used beautiful local lemons from Sorrento. Delicious. Tastes like what Spring feels like!

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It was a great recipe, especially if you are not counting calories. Putting all those pats of butter into the curd seemed a little gross at the time, but it made the curd fantastic and smooth.

The one problem is that it took so long to do everything! I had to bake the crust for almost 25 minutes and the curd for almost 30 before it was done! I don't know if my oven's tempurature is wrong, but the tart was worth waiting the extra half hour for!

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Made it for Easter dinner. Went well with ham and asparagus. I served it with whipped cream on the side rather than the berries and it complimented the richness of the tart perfectly. Will make it again and again. It was gone in 10 minutes! PS, dough was sticky and I was a bit impatient to wait the 30 minutes to chill it, so I stuck in in freezer (wrapped in plastic for 5 minutes. It came out perfectly and handled well. Didn't need much flour for rolling.