Meyer Lemon Tart with Raspberry Thyme Sauce

Meyer Lemon Tart with Raspberry Thyme Sauce
Staff Writer
Total Noms

A buttery and sweet crust made from shortbread cookies makes this tart unique. A simple recipe of lemon juice, eggs, and sugar creates an incredibly easy custard, and the raspberry and thyme sauce is the perfect finish. 

8
Servings
339
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 6 shortbread cookies, such as Walkers Pure Butter Shortbread
  • 6 raspberry shortbread cookies, such as Walkers Pure Butter Shortbread Raspberry Thins
  • 6 Tablespoons butter, melted

For the filling

  • 3/4 Cups freshly squeezed Meyer lemon juice
  • 3 Meyer lemons, zested
  • 1 1/3 Cup sugar
  • 5 eggs
  • Pinch of salt

For the sauce

  • 6 Ounces raspberries
  • 1/2 Teaspoon thyme
  • 2 Teaspoons sugar

Directions

For the crust

In a food processor, pulse the shortbreads until they are finely ground. Transfer to a bowl and add the melted butter. Mix together to coat the crushed shortbread, then press into the bottom of a tart pan. Transfer the pan to the refrigerator as you assemble the filling.

For the filling

Preheat the oven to 300 degrees.

In a saucepan, whisk together the lemon juice, zest, sugar, eggs, and salt. Heat up over medium heat, and cook, continuing to whisk, until the mixture is thickened- about 12-15 minutes. Remove from heat and add the pats of butter 1 at a time, stirring to combine. Pour the lemon filling into the prepared tart pan, and bake until the curd is set- about 15-25 minutes. Let completely cool before cutting.

While allowing the tart to cool, make the sauce. 

For the sauce

In a small sauce pan, combine raspberries, thyme, and sugar, and heat over medium heat. Cook until raspberries have broken down, about 5-7 minutes. Strain through a fine-mesh strainer over a small bowl, using a spoon to push against the pulp to get all the juice out. Discard pulp.
Cut lemon tart into slices, and garnish with the raspberry-thyme sauce. 

Nutritional Facts

Total Fat
15g
21%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
46g
35%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
26mg
3%
Choline, total
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
2µg
4%
Sodium, Na
113mg
8%
Water
19g
1%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.