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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

Showing 31-40 of 40

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  • on May 25, 2009

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    my husband nearly ate his lips when he took his first bite. had to be thrown out. waste of money, time and effort. inedible.

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  • on April 27, 2009

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    I recently made this tart because it looked so beautiful and my wife is such a fan of lemon deserts. I was so tickled with the result, I served a piece to our dearest friend. She said it reminded her of the wonderful citron tarts in Paris, which I took as the ultimate compliment. It takes a bit of work, but definitely worth all the effort. I would highly recommend this to anyone looking for a great lemony treat! Anne is the BOMB!!! I love her show.

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  • on March 04, 2009

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    This is my husband's favorite dessert now. My family all love it. If I don't have time to make a crust, I use a store bought frozen deep dish pie shell. You just need to cook it with the filling a little longer.

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  • on February 21, 2009

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    I made this recipe twice, first time sucked! But I think that was my fault. Cooked the curd to high a heat. I used regular ole' lemons from the store and the taste was wonderful! Not too tart or sweet, just right for my family. It's like a lemon bar pie. Few things though, I recommend cooking the curd on low, it took me about 25 mins to thicken, and I added 1 TBL cornstarch before heating, so that the final product would be really thick! The crust also took a lot longer to bake, about 20 mins for me. Once I poured the curd in the done shell, I cooked the whole thing for 20-25 mins, at the stated 300*. BE CAREFUL THOUGH WHEN BAKING LONGER AS IT TENDS TO BUBBLE UP IF IT GETS TOO HOT. If it's not quite set, take it out for a min or so, then right back in so it does'nt make a mess! But overall taste was awesome! Thank you ANNE!

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  • on February 09, 2009

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    I stumbled upon this beautiful recipe by accident when I read a review of Ina Garten's lemon tart that said the pastry was hard and that Anne Burrell's was better. I decided to try Anne's recipe first and now have no need of the other one. The Meyer lemons were delicious and the pastry dough waqs very nice to work with. This is a great recipe with which to put a sweet ending to a dinner party.

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  • on November 02, 2008

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    Absolutely delicious - great zest lemon filling.

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  • on August 03, 2008

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    The crust is tender and buttery...the lemon curd is to die for. I made this 3 nights in a row.

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  • on July 26, 2008

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    This is a great recipe but there are some hidden tips that i discovered along the way. 1. Add water a tablespoon at a time to dough. Too much water makes dough too sticky to handle. 2. Dough is extremely fragile and warms quickly. I had to re-chill mine and put it in the freezer and re-roll. 3. Dough takes longer to bake than 15 minutes and still did not get evenly brown even though my oven is working well. 4. You might want to strain the lemon juice so no pulp or seeds get into the curd. I would rate this as a fairly difficult recipe to execute and it took me twice as long as I thought because I had to overcome the obstacles mentioned above. The taste was fabulous though.

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  • on July 20, 2008

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    THE CRUST IS WONDERFUL. IT WAS ALMOST LIKE A SHORTBREAD COOKIE AND THE LEMON CURD WAS EASIER THAN OTHERS THAT I'VE MADE.

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  • on July 20, 2008

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    As soon as i saw it i had to make it!!! It turned out to be the best tart i have ever made!!! Thanks for teaching me some new tips!! They realy helped!

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