Kaki! This tart is the last thing we made for Meyer Lemon Day. It was a great end to a great meal. 🙂
Just a heads up, though, this particular recipe does require a food processor; you have one, yes? I got mine less than a year ago, so I know the frustration that came with getting excited about a recipe, only to realize this wasn’t something that could be modified for my trusty immersion blender. This is the model I have, by the way, though I ended up getting it way cheaper off of Craigslist. Ah, Craigs, how I love thee.
This recipe comes, wholly unsurprisingly, from Smitten Kitchen. Also unsurprisingly, it is freaking good and Deb’s recipes for both the tart shell and the tart itself worked great. So great that, um, I don’t think my rewording it will do much good. Just click on the links below and let Deb show you the way!
My only modification was that I don’t have a removal-bottom tart pan, so I used a springform pan. And we did have some butter leak through the springform pan while the tart was baking, but I’d remembered to put it on a rimmed baking dish for transport in and out of the oven, so no real worries there; it didn’t take away from the taste of the tart at all.
Whole Meyer Lemon Tart
Deb’s Great Unshrinkable Tart Shell
And with that my recap of Meyer Lemon Day comes to a close. It was so fun, Kaki! Next time you’re in town we ought to do a one-ingredient-focused meal. It sort of reminds me, now that I think of it, of the Iron Chef competitions I used to do with Mu Phi in college. Actually, a full-on Iron Chef competition would be fun, too… Think about it, Kaki, we could make this happen, I’m sure of it.
Here’s to a great week ahead, my dear!
-Caitlin
becausebutter 