Pie of the Week: Sunny Meyer Lemon Tart
Let us rejoice, for Meyer lemons are here to bring some sunshine to these short, winter days. With tons of bright, tangy juice but far less pucker than a traditional lemon, Meyer lemons have a beautiful sweetness and fragrant zest. And they make a lemon curd that's second to none. This tart is designed to showcase their beautiful flavor, just a little vessel of crispness and butter to cradle the Meyer lemon curd and allow it to sing.
When cooking with these special lemons, keep in mind that they are higher in sugar and lower in acidity than the lemons that you can find year round. This means that in recipes, they may not be used as a substitute unless you modify the amount of sugar as well. Generally speaking, I cut the sugar in half when subbing in Meyers, but the best way to be sure that the recipe won't fall flat is to either taste and adjust as you work, our use recipes, like this one, that are custom written to take the unique qualities of a Meyer lemon into account.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.