When life gives you meyer lemons...

Okay, I think I'm done for the day. Although I have about 4 lemons left, so it's hard to say what I might dream up while I sleep. The lemon tart is delicious. I have to give Dan some credit for this recipe. I was talking about the lemon martini I made on Tuesday night and he asked me if I put any thyme in it? Then today while watching the Food Network, I saw the same combination. I decided to give it a whirl and I'm pretty happy with the result. I'll let you know what Dan has to say about it, I'm sure he'll say something about how the thyme is really what made it good and without it, it would have just been...uh okay.

Meyer Lemon Tart

Tart Crust

2 sticks butter, softened

1 1/3 cups powdered sugar

Zest of 1 meyer lemon

2 egg yolks

2 cups + 2 Tablespoons flour

1/4 teaspoon salt

2 teaspoons chopped fresh thyme leaves

Cream the butter and sugar until light and fluffy. Add the sugar, lemon zest and thyme and combine. Add the egg yolks, one at a time and continue to mix. Whisk the flour and salt together in another bowl and slowly add to mixer. Mix just until combined. The dough will be soft, so wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes. Press the dough into the bottom and up the sides of a tart pan or springform pan. Chill again for 30 minutes. Line the shell with parchment paper and fill with pie weights or beans and bake for 30 minutes at 350 degrees. Remove the weights and parchment and bake for another 15 minutes. Set aside to cool.

Lemon Curd

6 egg yolks

1 whole egg

3/4 cup sugar

1/2 cup meyer lemon juice

zest of 1 meyer lemon

pinch of salt

1 stick butter, room temperature

In the top of a double boiler, combine egg yolks, egg sugar, lemon juice and zest. Whisk and cook until mixture is thickened. Remove from heat and let cool slightly. Add the butter, 1 tablespoon at a time and whisk after each addition. Pour curd into prepared shell and bake for 15 minutes in a 350 degree oven.

***I used the egg whites I had left over for meringue, however this would be just as good with whipped cream or even a sprinkling of powdered sugar.