Just Jan’s Meyer Lemon Tart

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

85 g

Unsalted Butter

50 g

Granulated Sugar

2

Eggs , separated

yolks only

185 g

All-Purpose Flour

6 g

Salt

2 g

Chopped Fresh Rosemary

1

Lemon , zested

to taste

Just Jan’s® Meyer Lemon Curd

or Lemon Curd of Choice

to taste

Whipped Cream

Cooking Instructions

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Step 1

Stir together Unsalted Butter (85 g) and Granulated Sugar (50 g) .

Step 2

After well combined, add yolks of the Eggs (2) .

Step 3

Combine All-Purpose Flour (185 g) and Salt (6 g) .

Step 4

Add Fresh Rosemary (2 g) and Lemon (1) .

Step 5

Add the flour mixture to the bowl containing the sugar and butter mix and mix together until dry and crumbly.

Step 6

Divide the dough into 8 wide mouth mason jar lids or make it into one 10-inch tart pan with a removable bottom. Place the filled “tart pans” into the freezer for about 20 minutes.

Step 7

While the dough is chilling, preheat the oven to 375 degrees F (190 degrees C).

Step 8

Bake until crust turns golden brown around the edges, about 12 to 15 minutes. Cool completely on a cooling rack.

Step 9

Fill with a few generous spoonfuls of Just Jan’s® Meyer Lemon Curd (to taste) and top with Whipped Cream (to taste) . Serve and enjoy!