Savor the zesty elegance of our Meyer Lemon Brûlée Tart, where velvety lemon custard meets a buttery shortbread crust. This exquisite dessert balances tangy Meyer lemon with a delicate sweetness, creating a sensory experience that will delight your taste buds and impress your guests. Whether served as the grand finale to a special dinner or enjoyed as a luxurious treat any time of day, this tart is sure to leave a lasting impression.
In our kitchen, the Meyer Lemon Brûlée Tart is more than just a dessert—it’s a labor of love and a symbol of celebration. I still remember the first time I made this tart for my family. As they took their first bites, their faces lit up with delight, and I knew I had created something truly special. Since then, it has become a staple at our gatherings, evoking smiles and sparking conversations with each serving. The ritual of caramelizing the sugar on top with a blowtorch adds a touch of theater to the experience, turning an ordinary dessert into a memorable culinary adventure. From birthdays to holidays, this tart has earned its place as a cherished tradition in our home.
Why This Meyer Lemon Brûlée Tart Stands Out:
- Luxurious Meyer lemon custard infused with delicate hints of lemon zest and extract.
- Buttery shortbread crust that melts in your mouth, providing the perfect contrast to the tangy filling.
- A show-stopping presentation with a caramelized sugar topping that adds both texture and flavor.
- Versatile enough to serve as a decadent dessert for special occasions or as a sophisticated treat for everyday indulgence.
- Make-ahead friendly, allowing you to prepare it in advance and impress your guests with minimal effort.
Ingredients:
- Shortbread Crust:
- 1 ½ cups all-purpose flour (180g)
- 1 cup powdered sugar (120g)
- ½ teaspoon salt
- ¾ cup cold butter, cut into pieces (170g)
- Meyer Lemon Filling:
- ½ cup heavy cream (118ml)
- 2/3 cup plus 1 tablespoon sugar, divided use
- 1 teaspoon finely grated Meyer lemon zest
- ½ cup fresh Meyer lemon juice
- ½ teaspoon lemon extract (optional)
- 4 large egg yolks
- 1 whole large egg
Instructions:
- Preheat the oven to 425°F and grease a 9-inch springform pan or tart pan with a removable bottom. Line a cookie sheet with parchment paper or foil.
- In a food processor, combine all the crust ingredients and pulse until clumps form. Press the dough evenly onto the bottom and up the sides of the prepared pan. Prick the bottom of the crust with a fork and refrigerate for 1 hour.
- Bake the crust for 10-12 minutes or until light golden brown. Reduce the oven temperature to 300°F.
- Meanwhile, prepare the filling by whisking together the cream, 2/3 cup sugar, lemon zest, lemon juice, lemon extract (if using), egg yolks, and whole egg until combined.
- Pour the filling into the pre-baked tart shell and bake at 300°F until the custard is set but still wiggles in the center when gently shaken, 25 to 35 minutes. Remove from the oven and cool in the pan on a wire rack for 30 minutes.
- Before serving, sprinkle the remaining tablespoon of sugar evenly over the top of the tart. Use a blowtorch to caramelize the sugar until it’s golden brown.
- Once cooled to room temperature, remove the tart from the pan, slice, and serve. Enjoy the citrusy bliss!
Notes: For the best results, use fresh Meyer lemons for both the zest and juice. You can prepare the tart crust and filling a day in advance and store them separately in the refrigerator. Bring the filling to room temperature before pouring it into the pre-baked crust and baking as directed. This tart is best served chilled and can be stored in an airtight container in the fridge for up to 3 days. Enjoy this delightful dessert as the perfect ending to any meal!
