Harvest: Meyer Lemon Tart with Chiliwack Raspberries

Although still small our Meyer lemon tree is certainly producing fruit!  I use SO MANY lemons daily in sweet and savoury dishes, but I thought I should do something a bit celebratory with my largest harvest of lemons off the tree to date.  My husband LOVES lemon tart, so here it is.

  • Shortcrust pastry
  • 4 eggs
  • 1 cup caster sugar
  • grated rind of 1 or 2 lemons
  • 2 tablespoons cream
  • 3/4 cup lemon juice (or other citrus)

Blind bake pastry in a flan or pie tin.

Meanwhile mix eggs, sugar, lemon rind and cream.  Add the lemon juice.  Place it in thye baked bastry shell and bake for 12-15 minutes (until the centre appears to be just set)  Allow the tart to cool before unmolding.

If you’d like to jazz it up a bit, finely slice another lemon and arrange on top of the tart.  Sprinkle with sugar and use a blow torch to create a glaze.

Or just serve with the first of your raspberries and some cream!

Meyer Lemon Tart with Chilliwack Raspberries

This entry was posted in Recipes. Bookmark the permalink.

1 Response to Harvest: Meyer Lemon Tart with Chiliwack Raspberries

Comments are closed.