I decided to make a Meyer Lemon Brûlée Tart with Shortbread Crust for this challenge. And, OMG is it delicious! We were super impressed by this dessert!
Meyer Lemon Brûlée Tart with Shortbread Crust is a stunningly delicious little dessert. Sweet, but not too much. Light with citrusy lemon. Buttery shortbread crust. All topped off with a crispy caramel Brûléed sugar top. Oh, it’s like heaven on a plate!
This tart would be great for a special meal like Easter or Mother’s Day. And, I’m looking forward in the year quite a bit, but this would be so awesome for after a big heavy meal like Thanksgiving, since this tart is nice and light in flavor. I think all of my family will love this one!
I suggest lemon extract for this dessert. I love using just a little bit of lemon extract in my lemony desserts. I think it brightens them ever-so-nicely. But, if you don’t have any lemon extract, and don’t want to buy any, no worries, the dessert is lovely without the extract. I just think the extract makes it a little more special!
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Meyer Lemon Brûlée Tart with Shortbread Crust
Meyer Lemon Brûlée Tart with Shortbread Crust is a stunningly delicious little dessert. Sweet, but not too much. Light with citrusy lemon. Buttery shortbread crust. All topped off with a crispy caramel Brûléed sugar top. Oh, it's like heaven on a plate!
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- 1 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ sticks cold butter, cut in pieces
Meyer Lemon Filling
- ½ cup heavy cream
- 2/3 cup plus 1 tablespoon sugar, divided use
- 1 teaspoon finely grated Meyer lemon zest
- ½ cup fresh Meyer lemon juice
- ½ teaspoon lemon extract, optional
- 4 large egg yolks
- 1 whole large egg
- Spray a 9-inch springform pan or tart pan with removable bottom with cooking spray. Line a cookie sheet with a silpat, parchment paper, or foil.
- Place all crust ingredients in the bowl of a food processor. Pulse until dough starts to form clumps, about 30 seconds to a minute. Dough will be quite loose and dry at first, just continue pulsing until clumps form. Gather dough, and place in the springform pan.
- Press the dough with your fingers, evenly to the bottom and about 1 inch up the sides of the springform pan. Lightly prick bottom of the pie shell all over with a fork. Cover pie shell with plastic wrap, and let rest in refrigerator for 1 hour.
- Put oven rack in middle position, and preheat oven to 425˚ F. Place pie shell on prepared cookie sheet, and bake for 10-12 minutes or until light golden brown. Remove pie shell and cookie sheet from oven and reduce oven temperature to 300° F.
While pie shell bakes, prepare filling
- Whisk together cream, 2/3 cup sugar, zest, juice, extract, yolks, and whole egg until combined.
- Place tart shell (while still in the pan) and cookie sheet on the oven rack with the rack extended, and carefully pour filling into pie shell, then carefully slide rack into oven. Bake tart at 300° F until custard is set but still wiggles in center when gently shaken, 25 to 35 minutes (tart will continue to cook as it cools on the counter). Remove tart from cookie sheet, and cool in springform pan on a cooling rack 30 minutes, then remove springform ring, and cool tart to room temperature, about 1 ¼ hours.
- Before serving, sprinkle remaining tablespoon of sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Store tart in an airtight container in the fridge.
- Tart, without Brûléed top, can be baked then refrigerated in an airtight container, 1 day ahead. Very gently blot any moisture from surface of tart with paper towels before sprinkling with sugar and caramelizing top.