Ingredients
- Prepared sweet pie dough, recipe follows
- 3/4 cup buttermillk
- 1/2 cup granulated sugar
- 2 large eggs
- 6 tablespoons Meyer lemon juice
- 2 tablespoons all-purpose flour
- 2 teaspoons finely grated Meyer lemon peel
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar, plus extra for garnish
- Thinly sliced Meyer lemons, garnish
Directions
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the pie dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides. Refrigerate for 20 to 30 minutes. Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and weights, and bake until golden brown, 10 to 15 minutes. Remove from the oven and cool on a wire rack before filling.
Reduce the oven temperature to 325 degrees F.
To prepare the filling, whisk the buttermilk, sugar, eggs, Meyer lemon juice, flour, lemon peel in a medium bowl. Pour into the cooled crust and bake until the filling is set, 25 to 30 minutes. Cool completely then cover and refrigerate until well chilled, at least 3 hours.
Add cream to the bowl of an electric mixer and beat to soft peaks. Add confectioners' sugar and beat to stiff peaks.
To serve, slice tart and place on dessert plates. Place a dollop of sweetened whipped cream on the side and garnish with powdered sugar and lemon slices.
Sweet Pie Dough:
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
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By ssilvaboutwell
New Bedford, MA
on January 21, 2012
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The crust on this tart will be used over and over again, so simple and delicious! The entire recipe was light and refreshing, there are quite a few steps though, so allow an afternoon for all the time that things need to set and bake and cool (the estimates are a little off
By tomkathy_1_2337662
Klamath Falls, OR
on February 20, 2011
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Whenever I receive Meyer Lemons, I make this tart. I use the dough recipe and it is delicious. I roll mine on parchment paper with a circle drawn to include the bottom and two sides. No dough is wasted and you have a visual to direct the rolling of the dough.
The filling is delicious. Fresh whipped cream and a slice of lemon finishes the presentation.
Enjoy!!
By cemken
Pflugerville, TX
on November 17, 2008
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This was my first tart ever. The recipe was really easy. I used a ready made pie crust, and it was still delicious! So wonderful - I'm going to make it again for Thanksgiving!
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