Meyer Lemon Hazelnut Tart
Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
  • 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at