Saturday, March 14, 2026
Pistachio and Meyer Lemon Tart
A bright whisper of citrus cradled in a pale green shell, welcoming the first warmth of spring.
90 min prep35 min bakeServes 8
Ingredients
- Butter125g
- Powdered sugar75g
- Almond flour25g
- Egg yolk1
- All-purpose flour200g
- Salt2g
- Pistachio paste40g
- Whole eggs3
- Granulated sugar150g
- Meyer lemon juice120ml
- Meyer lemon zest3 lemons
- Heavy cream80ml
- Butter (for curd)60g
- Pistachios, chopped30g
- Edible flowersoptional
Method
- 1.Cream cold butter, powdered sugar, and almond flour until just combined. Add egg yolk, mix briefly.
- 2.Add flour, salt, and pistachio paste. Mix until dough forms, then flatten into a disc and chill 1 hour.
- 3.Roll dough to 3mm thick and line a 22cm tart ring. Dock the base and chill 30 minutes.
- 4.Blind bake at 170°C for 15 minutes with weights, then remove weights and bake 8 minutes more until golden.
- 5.Whisk eggs, sugar, lemon juice, and zest in a saucepan over medium heat until thickened, about 5 minutes.
- 6.Remove from heat at 82°C. Stir in cream and butter until smooth. Strain through a fine sieve.
- 7.Pour warm curd into the baked shell. Bake at 130°C for 10 minutes until just barely set with a gentle wobble.
- 8.Cool completely, then chill at least 2 hours. Top with chopped pistachios and edible flowers before serving.