Meyer Lemon Tarts
What happens when you can't find your tart pan and Target doesn't have one, you improvise and use what you have. I stumbled on these 4-inch vintage tart or pie pans, that a girlfriend found scavenging...
Any kind of orange juice (tangerine, blood orange) works great in place of the lemon juice in lemon bars.
Ingredients
Crust
- 1 cup (2 sticks) butter
- 2 1/2 cups flour
- 2/3 cup sugar
- 1/4 teaspoon salt
Filling
- 2/3 cup fresh blood orange, tangerine or orange juice
- 2 teaspoons orange zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups sugar
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 4 large eggs
- Powdered Sugar
Preparation
1. Preheat oven to 350F. To prepare crust, beat butter in a heavy mixer until creamy. Add flour, sugar and salt and beat until dough forms. Press the crust into the bottom of a 9 x 13-inch baking dish. Bake 20 minutes.
2. While crust is baking, prepare the filling. Place all ingredients into a food processor or blender. Pulse until combined. Pour filling evenly over hot crust. Return to oven and bake 15-20 minutes or until filling is not jiggly. Cool completely. Dust with powdered sugar.
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