Meyer Lemon-Honey Tart with Salted Shortbread Crust

When I saw this recipe in Bon, I didn’t quite realize that I was staring at the screen until one of my kids walked over to me and asked if I was alright. Yeah, that’s how things happen around here. 

Meyer Lemon-Honey Tart with Salted Shortbread Crust

I’m posting the recipe from epicurious with only a few changes that I made. Since I’m not a brave improviser when it comes to baking, I stuck pretty closely to the original. I used the opportunity to take as many pictures as possible.

Note: From start to cool, this recipe took me the better part of 5 hours. Oh and then you have to refrigerate the tart for at least another 4 hours. Color me (and the kids) disappointed that we’d have to wait so long.

Butter. Butter is so beautiful.
Combine the room temperature butter with powdered sugar in a food processor.

Pulse to combine powdered sugar and butter.
Add dry dough ingredients to creamed butter.
When combined, it will look lovely and sandy.
Grease springform pan. I’m a simple girl. I use canola oil, spread with a small napkin.
Place sandy dough into greased springform pan.
Evenly spread dough on bottom of pan and 1 1/2 inches up the side

Combine honey, sugar and lemon zest. It will form a very rough sandy mixture.
Thinly slice one Meyer lemon (you can use a mandolin or super sharp knife).
Combine the sugar, honey and zest mixture with your Meyer lemon slices. Set aside for 30-40 minutes, until sugar has dissolved.
Three eggs and two yolks. Whisk those beauties until they’re nice and frothy.
Dry ingredients for the filling. Unbleached AP flour, corn starch and salt.
Juice three Meyer lemons and one regular lemon to make 2/3 cup juice.
Combine wet (egg & lemon juice) and dry ingredients.
This is what the filling will look like 30-40 minutes later, when the sugar has dissolved. You’ll pour this into your pie crust and bake at 300 degrees.
Meyer Lemon-Honey Tart with Salted Shortbread Crust

Meyer Lemon-Honey Tart with Salted Shortbread Crust

Adapted from

Nonstick vegetable oil spray (I used 1 tablespoon of Canola oil, spread with a napkin square)
1 3/4 cups all-purpose flour (I used unbleached)
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1″ pieces
2/3 cup powdered sugar

Filling and assembly:
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour (I used unbleached)
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon (I used 3 Meyer lemons and 1 regular lemon)

Special equipment: A 9″-diameter spring form pan


For crust:
Coat springform pan with nonstick spray or canola oil spread with a napkin square. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2″ up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

For filling and assembly:
Using a mandoline or a sharp knife and a steady hand, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

Reduce oven temperature to 300°F. Pour filling into hot crust. (My time management and organization was a bit off when I made this. By the time the filling was ready, the crust had cooled. Because my crust was cooled, I had to increase my bake time to 37 minutes.) Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

Eat, Drink & Be Yummy!


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