Meyer Lemon-Buttermilk Tart

Meyer Lemon-Buttermilk Tart

Louisiana citrus shines in this Meyer Lemon-Buttermilk Tart.

Meyer Lemon-Buttermilk Tart
Serves 9
Write a review
  1. 1¾ cups plus 3 tablespoons all-purpose flour, divided
  2. 2 tablespoons semolina flour
  3. 1 tablespoon plus 2 teaspoons cornstarch, divided
  4. 1½ teaspoons kosher salt, divided
  5. ¾ cup unsalted butter, softened, cut into 1-inch pieces
  6. 2/3 cup confectioners’ sugar
  7. 1¼ cups sugar
  8. 1 tablespoon Meyer lemon zest
  9. 4 large eggs, lightly beaten
  10. 3 large egg yolks
  11. ½ cup fresh Meyer lemon juice
  12. 3 tablespoons whole buttermilk
  13. Candied Meyer Lemon (recipe follows)
  1. Preheat oven to 325°.
  2. In a small bowl, whisk together 1¾ cups flour, semolina flour, 1 tablespoon cornstarch, and 1 teaspoon salt. In the work bowl of a food processor, add butter and confectioners’ sugar; pulse until smooth and creamy. Add flour mixture to butter mixture, and pulse until mixture resembles coarse crumbs. Dough will not hold together completely. Press dough into bottom and up sides of an 11x8-inch tart pan.
  3. Line dough with parchment paper; add pie weights. Bake for 20 minutes. Remove from oven, and let cool slightly. Remove pie weights and parchment paper; return to oven, and bake until light golden brown and firm, about 10 minutes. Remove from oven, and set aside. Reduce oven to 300°.
  4. Meanwhile, in a medium bowl, whisk together sugar, zest, and remaining 3 tablespoons flour, 2 teaspoons cornstarch, and ½ teaspoon salt. In a separate medium bowl, whisk together eggs and egg yolks. Add sugar mixture to egg mixture, whisking to combine. Add lemon juice and buttermilk, whisking until smooth.
  5. Pour filling mixture into warm crust, and bake until mixture is set but still jiggles slightly in center, 20 to 25 minutes. Remove from oven, and let cool completely. Refrigerate for 4 hours or overnight. Top with Candied Meyer Lemon. Store covered in refrigerator for up to 3 days.
Louisiana Cookin
Candied Meyer Lemon
Write a review
  1. 3 Meyer lemons
  2. 2 cups sugar
  3. 2 cups water
  1. Using a mandoline, slice lemon into 1/8-inch-thick rounds; remove seeds, and set aside. In a medium bowl, combine lemon slices and sugar. Let mixture stand until sugar is dissolved, about 30 minutes.
  2. In a medium pot, add water to two-thirds full. Bring water to a boil over high heat. Add lemon, and boil 1 to 2 minutes. Remove from heat; strain, and reserve lemon slices. Place slices into ice water bath to cool completely. Remove lemons, and reserve; drain, and discard water.
  3. In a medium saucepan, combine sugar and 2 cups water. Bring to a boil over high heat. Reduce heat to medium, and simmer, stirring occasionally, until sugar is dissolved.
  4. Add lemons to sugar mixture in a single layer. Cook lemon slices at a low simmer until translucent, about 30 minutes. Remove from heat and cool slightly. Strain mixture, reserving lemons. Place lemons on parchment paper, and let stand at room temperature until dry. Lemons will be sticky. Store covered in freezer for up to 1 week.
Louisiana Cookin



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.