A rosemary shortbread meyer lemon {tart}

styling and photography ©Gina Weathersby/kiwi street studios

One of the many wonderful reasons I love visiting the market are the visual delights. On this day, the marigold color of meyer lemons called my name…loudly.
I admit it may have been subliminal, a I’ve  been spying many a meyer lemon tart recipe for weeks now. Either way, I left the market with baking on my mind.

Meyer Lemon Rosemary Tart
(originally from eat boutiques blog)


  • 2 lemons, scrubbed clean and dried
  • 1 1/4 cups sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 stick unsalted butter, melted and cooled
  • 1 tablespoon Morris Kitchen preserved Meyer lemon syrup
  • powdered sugar, for garnish


  1. Heat the oven to 325.
  2. Place the pre-baked tart crust on a cookie sheet.
  3. Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.
  4. Add all of the ingredients except the butter and syrup; pulse until mixed well.
  5. With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.
  6. Bake for 25 minutes, then increase the heat to 350.
  7. Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.
  8. Dust with a light dusting of powder sugar. Serve. Eat.
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Margot Madison - April 13, 2012 - 8:24 am

I marvel at everything you photograph. Looks stunningly beautiful AND delicious! xo

Holly May - April 30, 2012 - 10:25 am

my favourite use of these darlings is a meyer lemon curd with blueberries.

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