Meyer lemon tart from Dessert Person: Recipes and Guidance for Baking with Confidence (page 104) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blackberry jam for raspberry jam.

  • anya_sf on March 14, 2023

    Really delicious combination of flavors. The lemon curd was just sweet enough - still puckery. Next time I will use more raspberry jam for added sweetness and because the flavor wasn't as noticeable as I'd have liked.

  • SugarTreeBaking on February 19, 2023

    Simply fabulous. I made this for a dinner party and it got rave reviews. I used blueberry jam in place of the raspberry. The browned almond flour in the crust was a technique I will use often. Will make again during Meyer lemon season. Note: Costco here in the states has 4lb bags of Meyer lemons in February/early March.

  • Astrid5555 on April 07, 2021

    We loved this tarte. The combination with the raspberry jam on the bottom makes for an interesting combination. Added some Italian meringue on top because I just enjoy using my blow torch a lot.

  • dbp19 on January 18, 2021

    Really exceptional. Refreshing. Give yourself plenty of time for this one, since it takes two sub-recipes (almond tart crust; lemon curd). Save your dough scraps too, because it will most certainly crack and shrink a little bit.

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