Whole Meyer Lemon Tart

To me, Meyer lemons are one of the most luscious ingredients available to home cook and professional chefs alike. They are so floral and sweet, with an almost orange quality about them. I think the real prize is their skins, which are thin, glossy, and toothsome. This tart makes use of the entire fruit both in the filling and the topping!

1 par-baked tart/pie shell of your choice

2 Meyer Lemons rinsed and dried

1 1/2 cups sugar

1 stick unsalted butter, cut into chunks

4 large eggs

2 tablespoons cornstarch

1/4 teaspoon table salt

Center a rack in the oven and preheat the oven 350°F. Slice one lemon into thin wheels, remove any seeds, and toss them whole with the sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into prepared tart shell.

Slice the other Meyer Lemon into paper thin rounds, and remove any seeds from them, Place the rounds delicately on top of the unbaked tart filling.

Bake the tart on a large sheet tray for 35 to 40 minutes or until the filling is set and the whole slices of lemon turn crispy on the edges. Let cool on rack, unmold tart pan and serve.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.