One of the many wonderful reasons I love visiting the market are the visual delights. On this day, the marigold color of meyer lemons called my name…loudly.
I admit it may have been subliminal, a I’ve been spying many a meyer lemon tart recipe for weeks now. Either way, I left the market with baking on my mind.
Meyer Lemon Rosemary Tart
(originally from eat boutiques blog)
Ingredients:
- 2 lemons, scrubbed clean and dried
- 1 1/4 cups sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
- 2 tablespoons cornstarch
- 1 stick unsalted butter, melted and cooled
- 1 tablespoon Morris Kitchen preserved Meyer lemon syrup
- powdered sugar, for garnish
Directions:
- Heat the oven to 325.
- Place the pre-baked tart crust on a cookie sheet.
- Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.
- Add all of the ingredients except the butter and syrup; pulse until mixed well.
- With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.
- Bake for 25 minutes, then increase the heat to 350.
- Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.
- Dust with a light dusting of powder sugar. Serve. Eat.
