Smooth, thin skins with a slight orange glowing through the yellow, Meyer lemons are a cross between a true lemon and a mandarin (or an orange, there is some debate about this, but not something worth getting ourselves tangled up in and missing the point).
These aren’t your regular ol’ lemons. Meyers are considerably less acidic and sweeter than lemons, lending themselves to desserts like this Gluten Free Meyer Lemon Tart.
If you wonder if the higher price of Meyer lemons, relative to standard lemons, is worth it, yes! I even have a super tip for making your Meyer lemon buck go even farther.A Zesty Tip to Save Time & Money!
Before juicing, I recommend you remove the thin outer skin with a zesting tool and save it for a later use when lemon or orange zest is called for in a recipe. You can simply store it in an airtight container right in your freezer for a few months, then take out what you need when the time arrives. You’ll save time and money the next time you need fresh zest, not to mention how proud you’ll be that you’re such a savvy chef and shopper!
Now, get your tart pan out (or a standard pie plate) and fit your dough like this…
If you have dough scraps, don’t toss those! Make some cute lemon wedge shape pie crust cookies and bake them right alongside your crust when you pre-bake it. When they cool, and while your Gluten Free Meyer Lemon Tart bakes, you can drizzle on a simple confectioners’ sugar glaze and have an extra treat for garnish, or just because!
While your tart cools, you’ll probably want to whip some coconut milk (or cream, if you eat dairy products).
Then you can scoop the whipped topping into your piping bag (or not) and pipe it on any way you like.
Don’t mind those cracks. My tart stayed in the oven about 2 minutes more than it needed. If that happens, cracks will occur. I say they’re kind of like my wrinkles; they add character. ;)
Gather people you adore around your table and share a slice of spring!Gluten Free Meyer Lemon Tart
- 1 single gluten-free pie crust (Homemade or from a mix. See my step-by-step here.)
- 5 eggs, room temperature; whisked thoroughly
- ½ cup granulated white sugar
- Juice from 6 Meyer lemons (about ⅔ cup)
- 1 Tablespoon melted butter (or DF butter substitute)
- 3 Tablespoons milk (I use unsweetened coconut milk; use milk of your choice.)
- Pre-bake the pie crust according to directions. (For my crust, I bake 10 minutes at 400F.)
- Combine remaining ingredients and whisk to blend.
- Pour mixture into pre-baked crust.
- Bake 325F 15-18 minutes, just until set. Do not over bake.
- Top with dairy-free whipped topping or whipped cream, if you like.
Note: I’m not offering egg or sugar substitutions for this recipe. As is often the case with recipes than contain few ingredients, they are critical to a successful outcome.
(PS – the pretty blue tableware is from the Heritage Collection from Q Squared NYC.)
This post originally appeared on GlutenFreeGigi.com.
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