I don’t know if you remember or were reading the blog then, but I really got excited about Meyer lemons about this time last year.
These special citrus fruits are like a mix of lemon with clementine or orange. They are not as tart, and the flavor is sweet and complex. I’ve even just used these guys sliced up in water for a refreshing treat.
But, this year, I was on a mission to make a Meyer Lemon Tart after picking up a bag of these lovelies from Trader Joe’s.
This was probably also influenced by our recent watching of The Great British Baking Show season 2 on Netflix. We hadn’t seen that season yet, so we had to catch up. I do so love the sweet competition and British sentiments of the show. It’s quite relaxing to watch people bake masterpieces (unless, of course, they go wrong).
Here’s the deal with lemon tarts:
- They are one of my favorite desserts on planet Earth.
- If you can nail the crust and the curd, then you’re good to go!
- They are a multi-step process and a bit of a labor of love.
- Kerrygold butter will majorly step up your tart game. (I just discovered this!)