Meyer Lemon Tart

Meyer lemons are in season in the dead of winter here in SoCal. My mom’s backyard tree is loaded. Now’s the time to make a tart with these mild citrus fruits. DYK: Meyer lemons are a cross between a lemon and an orange. Meyer lemons are named for Frank N. Meyer, the agricultural explorer who identified the plant and brought it back to America in the early 20th century.

Meyer Lemon Tart

Ingredients:

Crust:

1/2 cup walnuts

1 cup oatmeal

6 Medjool dates, pitted

2 tablespoons liquid coconut oil

2 tablespoons walnut milk 

1 egg

Filling:

4 eggs

3/4 cup sugar

1/2 cup lemon juice (3-4 lemons)

1/2 cup coconut cream (full fat)

Directions:

For the crust: 

1. Preheat the oven to 350° F. Lightly grease a 10-inch tart pan.

2. Place walnuts and oatmeal in food processor, pulse to mix. 

3. Add the dates, coconut oil and pulse until well combined.

4. In a large bowl mix together the processor dough, egg and milk until well combined (if it seems to dry add water or milk).

5. Transfer the dough into the prepared tart pan. Using your fingers, press dough down firmly and up the sides. Bake for 30 minutes. Set aside.

For the filling:

1. Reduce the oven temperature to 325°F.

2. Juice lemons and set aside.

3. In a medium bowl, whisk the eggs. Add sugar and whisk until just combined. Add lemon juice and cream and whisk until just combined. Strain the mixture through a fine strainer and pour into the baked tart crust.

4. Bake the tart until the filling is set, 25 to 30 minutes. 

5. Cool. Serve at room temperature or chilled.