Rosemary Meyer lemon tart from Wintersweet: Seasonal Desserts to Warm the Home (page 140) by Tammy Donroe Inman

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Notes about this recipe

  • nadiam1000 on January 23, 2017

    I love the combination of rosemary and lemon in this tart. I chilled the crust before baking and did not strain the filling after cooking - it was very smooth. I need to get a blow torch so I can I brulee the top - next time. The hint of rosemary in the crust and the combination of the different lemons works well here. I used Meyer and Lisbon lemons from our yard and fresh rosemary.

  • hillsboroks on January 12, 2014

    I made this tart for a ladies group this week and wowed everyone, especially the true lemon lovers. One friend said, "At last a lemon tart with enough lemon in it to suit me!" I followed the recipe exactly, including putting fresh rosemary in the crust. The tart shell and filling came together easily. I would recommend chilling the tart shell a bit before baking. Luckily I was watching it closely or it would have gotten too brown with the full baking time.

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