Meyer Lemon Hazelnut Tart

by Kirsten on March 9, 2014 · 14 comments

in Cakes, Desserts


Meyer Lemon Tart

While shopping at my local Natural Grocers store the other day I stumbled over beautiful organic Meyer lemons in the produce section. I just couldn’t resist and bought a whole bunch. I had never ever tried Meyer lemons before and was very excited about my purchase. Meyer lemons are a cross between a regular lemon and a mandarin/orange, are slightly sweeter than regular lemons and have a dark yellow color. I looked into several recipes, but decided on this Meyer lemon hazelnut tart since I love the combination of nuts and citrus fruits in baked goods. The crust for this tart reassembles a nutty shortbread and the smooth filling is loaded with fruit juice and zest. This Meyer lemon hazelnut tart is any lemon lover’s dream come true. I would highly recommend that you try this spectacular tasting treat. My family gave it big thumbs up and this Meyer lemon hazelnut tart will become an absolute keeper in my recipe collection.

Meyer Lemons

Meyer Lemon Hazelnut Tart
4.7 from 6 reviews
Prep time:
Cook time:
Total time:
Serves: 12
  • for the crust:
  • ½ cup (60 g) hazelnuts nuts, roasted and ground
  • 1 cup (120 g) flour
  • ⅓ cup (40 g) powdered sugar
  • ½ cup (1 stick, 113 g)) unsalted butter, cold and cut into cubes
  • 1½ Tablespoon ice cold water
  • for the filling:
  • 7 large egg yolks
  • 2 large eggs
  • 1 cup (7 ounces, 200 g) sugar
  • ½ cup grated fresh Meyer lemon zest (from 5-6 lemons)
  • ⅔ cup (167 ml) fresh Meyer lemon juice (from 5-6 lemons)
  • a pinch of salt
  • 4 Tablespoons (1/2 stick, 57 g) unsalted butter, cut into 4 pieces
  • 3 Tablespoons (45 ml) heavy cream, chilled
  • powdered sugar for dusting
  1. Preheat your oven to 350 F.
  2. Combine flour, nuts, and sugar in a food processor.
  3. Add butter and pulse until butter size has been reduced to the size of a pea.
  4. Add water and pulse a few more times. The dough should stick together when pressed between your fingers.
  5. Transfer dough into a 9 inch baking pan with removable bottom.
  6. Press dough crumbs evenly up the sides the sides and the bottom of the pan.
  7. Set baking pan on a baking sheet and bake for 12-15 mins or until edges start turning golden. Remove from the oven and set baking pan aside on a wire rack.
  8. For the filling combine egg yolks, eggs, sugar, salt, lemon zest, and lemon juice in a bigger sauce pan over medium heat.
  9. Add the butter.
  10. Bring the lemon mixture to 170 F (about 5 minutes). Make sure to stir the mixture while it heats.
  11. Pour the mixture through a fine-mesh strainer and into a heat-proof bowl.
  12. Stir in the heavy cream.
  13. Pour the filling into the prebaked crust.
  14. Bake the lemon tart for another 10-15 minutes or until the center of the tart is still slightly jiggly when shaken. Baking times can vary.
  15. Cool the tart in the pan to room temperature.
  16. Transfer to cake platter, cover (without having foil touch the top of the tart - I use a bigger ring of a spring pan as protection) and cool in the fridge.
  17. Dust with powdered sugar before serving.
Exchange hazelnuts for almonds or macadamia nuts. Organic ingredients are preferred for this recipe.


Meyer Lemon Tart

Adapted from love & olive oil.

Find more Meyer lemon recipe ideas at Cooking Light.

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Rachael March 31, 2014 at 5:12 pm

Thanks Kirsten! This recipe is definitely on my to do list 🙂

Susan March 30, 2014 at 9:34 am

I really prefer Meyer lemon for baking and I’ve been checking the grocery store every time I go to see if they’ve arrived. When they do, this tart is on my list to make! XOXO

Stephanie March 21, 2014 at 3:58 pm

Lemon tarts are among my all time favorites. I’m bookmarking this recipe to use over and over again. Also, love your photos they are really wonderful!

Edward Antrobus March 16, 2014 at 7:48 am

I never new that Meyer lemons were a cross. I always nassumed they were just some variety that were easier to grow, because I know a couple of people that grow them. One woman doesn’t have the climate to keep them outdoors all year, so she grows hers in a large pot that she moves inside when the weather gets cold.

BTW, here’s a trick for Easy Recipe. When you have a sub-heading for the ingredients like “for the crust” put an exclamation point in front of it and it won’t get a bullet and will be slightly offset.

elisabeth@foodandthrift March 13, 2014 at 1:40 pm

Kirsten, your Meyer Lemon Tart is absolutely gorgeous, and super delicious. Love the crust, as well! Pinned! xo

cheri March 10, 2014 at 11:21 am

This looks fabulous, love the addition of hazelnuts in your crust.

Kirsten March 10, 2014 at 8:47 pm

Thanks, Cheri. I LOVE hazelnuts and try to use them as often as I can.

Karen Harris March 10, 2014 at 7:28 am

So this is what you did with those Meyer lemons. Great choice. Looks wonderful.

Kirsten March 10, 2014 at 8:47 pm

Yes, and guess what, my friend Lisa is going to bring me a few more from her tree in CA. I am so excited. It looks like a creme brulee is calling me.

Dom March 9, 2014 at 1:32 pm

aaarrrggghhh… we simply don’t get Meyer Lemons in the UK, or at least I haven’t seen them before (probably have to go to Harrods…) so I too have never cooked with them before but they look so wonderful and your tart looks breathtaking!… I would so enjoy a slice right now x

Kirsten March 9, 2014 at 1:47 pm

That’s too bad, Dom. I am sure Harrods would charge a fortune for them. I should have sent you some with the spice package.

sue/the view from great island March 9, 2014 at 1:27 pm

I’d be happy eating this for breakfast, lunch and dinner! I’ve got 3 fat Meyer lemons sitting on the counter right now, what lucky timing 🙂

Kirsten March 9, 2014 at 1:44 pm

Thanks, Sue. Well, I have to admit that I had one slice before dinner last night (couldn’t wait) and a small sliver this morning before breakfast.

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