Originally from China, the sweet meyer lemon is thought to be a cross between a true lemon and mandarin orange.
Makes one 9″ tart
3 meyer lemons
2 lg. eggs
3 egg yolks
6 Tbls. sugar
2 Tbls. milk
1/4 tsp. cornstarch
6 Tbls. cold butter, unsalted
pinch of salt
sweet pastry dough tart shell, pre-baked
Over a non-metallic bowl, grate and juice lemons.
In a medium bowl, beat eggs, egg yolks and sugar. In a separate small bowl, combine milk and cornstarch. Add to egg mix. Put all of this into a heavy non-corroding saucepan.
Stir juice and peel to egg mix (it will curdle). Cut butter, add to mix. Add pinch of salt. Stir over low heat until it coats a wooden spoon (this will take several minutes). Let stand 5 minutes to thicken. Whisk lightly. (Note: this filling can be prepared ahead of time and will keep in the fridge for several days.)
Pour into prepared sweet pastry dough tart shell and bake at 375 degrees for 30-35 minutes (until top is speckled).
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