Meyer Lemon and Pistachio Tart

Meyer Lemon and Pistachio Tart

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Meyer lemons are thought to be a cross between a traditional lemon and an orange. Their tart tang is tempered by a subtle sweetness, making them a wonderful ingredient for baking and the star of this scrumptious tart. Complimented by a shortbread-like pistachio crust, this dessert is sure to bring a bit of sunshine to your winter table!

Serves
Prep Time
Cook Time
8-10
45
50

Ingredients:

For the tart shell
  • ½ cup unsalted, shelled pistachios
  • 7 tablespoons unsalted butter
  • 1 tablespoon Roasted Pistachio Oil
  • ½ cup granulated sugar
  • ½ tsp pure vanilla extract
  • ½ tsp salt
  • 1 ¼ cup All Purpose Baking Flour
For the lemon curd filling
  • ½ cup granulated sugar
  • 3 tbsp All Purpose Baking Flour
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 3 extra-large eggs, beaten
  • 2 tbsp lemon zest
  • 1 cup fresh Meyer lemon juice (approximately 6 Meyer lemons)

Directions:

  1. In a food processor, pulse the pistachios until they are roughly ground and set aside. With an electric hand mixer, or in the bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, vanilla extract and salt for about 1 minute, or until light and fluffy.
  2. Stir in the ground pistachios and then add mix in flour slowly, until the dough is fully combined and crumbly.
  3. Preheat the oven to 325 degrees Fahrenheit. Spray 1 11-inch tart pan or 2 6-inch tart pans with removable bottoms with non-stick baking spray. Scrape the dough into the pan and use the bottom of a glass to press it evenly over the bottom and up the side. Prick the dough very lightly with a fork and chill in a refrigerator for 30 minutes.
  4. Once the dough is chilled, line the inside of the tart with aluminum foil and place baking weights (you can use beans or rice if you don’t have baking weights) inside to weight the tart crust. Bake crust for 30 minutes with weights. Carefully remove weights and bake for another 10 minutes or until the crust is set and just starting to turn light golden brown.
  5. While the tart crust is baking, make the filling. Combine all lemon curd ingredients in a large bowl and whisk thoroughly. Pour the curd mixture into the tart shell and bake for 15 – 20 minutes, or until the filling is set when you jiggle the tart pan.
  6. Let the lemon tart cool completely in the pan (at least 15 minutes) before refrigerating. Enjoy tart chilled and dusted with powdered sugar.