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I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but the pan makes them a bit more special. I love the intricate design. It comes with a recipe booklet and the recipes are very simple, all 4-5 ingredients. I’ve adapted the lemon cookie here. If possible, use Meyer lemons which have a sweeter, less puckery tart flavor than the traditional Eureka.
For Easter brunch at home with my family, our menu is mostly savory with scrambled eggs, hash browns, sausage and a giant, cheesy Dutch baby for sharing. To finish, I like having something bright and refreshing, which brings me to this lemon tart. I always have a variety of C&H® Sugars in my pantry to play with and I use two for this showstopping dessert.
Ah, winter is here. I much prefer sunny, warm weather, so the one bright spot during this chilly season is the arrival of Meyer lemons. I started testing this recipe at the tail end of their season last spring and struggled with it. The filling sunk beneath the crust and I tabled it, until now. After my third test, I got it and I’m glad I can share the recipe with you. If you have any alternative ideas to what I came up with, please do let me know in the comments below! Would love to hear them.
I am very lucky that my sister has a giant Meyer lemon tree. There was no shortage of fragrant, juicy lemons while creating this recipe. You can use Eureka lemons but because they’re more tart, I’d increase the sugar to 2/3 cup. This tart has three components: sablee crust, lemon curd filling and lightly sweetened whipped cream. Pretty classic and simple. Okay, I made the top look a little fancy because I got a new piping tip, but other than that, this is my take on the classic lemon curd tart.
