Culinistas Meyer Lemon Tart with Plantgem Cats White Violas

Culinistas Meyer Lemon Tart with Plantgem Cats White Violas

Meyer Lemons are regular lemons sweeter, more aromatic cousins and they make desserts sing.

Our good friends at the Culinistas created this gorgeous Meyer lemon tart recipe that we are excited to share with you. 

The top three tasting notes are : Citrusy. Pleasantly sour. Refreshing. This tart treat is easily one of the most colorful desserts you'll ever eat. Our favorite part of this dish (only second to the flavor) is the garnish - Blackberries & Plantgem's own violas. (Pro tip: Create a variety of colors by combining our Cats White Violas and the adorable Freckles Viola)

As I often do when traveling back from California, I stashed some in my bag so I could savor the flavor upon return home. 

Meyer Lemon Tart

Prep Time 15 mins
Cook Time 25 mins
Serves 8-12 


12 TB unsalted butter, cold, cubed, divided
11/2 cups rice flour
1/4 cup cold water
3 eggs
2 egg yolks
1/2 cup light agave
1/2 tsp salt
1/2 cup Meyer lemon juice
1 TB Meyer lemon zest
Berries + flowers for garnishing


1. Preheat oven to 400 degrees F
2. In a large bowl, cut 8 TBS butter into rice flour, slowly add cold water, only adding enough to mix until dough forms.
3. Transfer dough to parcement lined 8 inch tart pan or cast iron skillet & press into the bottom & sides; prick the bottom with a fork & bake 20-30 mins. 
 4. In a large bowl, whisk whole eggs, egg yolks, agave, salt & lemon juice; transfer to a saucepan & bring to a simmer. Whisk in lemon zest & remaining 4 TB butter, one TB at a time. 
5. Reduct oven to 350 degrees F. Pour lemon mixture over the crust & bake until set. 5-10 mins; cool. 
6. Garnish with berries and violas; slice and serve. 

Chef tips 

Shopping: Buy the lightest agave you can find to preserve the bright yellow color of the tart. 

Technique: Crust will be light in color, but just make sure it's baked long enough to stay crispy and flaky. 

Be CAREFUL not to scramble the eggs; temper, temper, temper

No need to wait for the oven to come to temperature from 400 to 350, just drop the heat & cook in the oven until it sets. If your oven temp drops very quickly, you may need to cook a little longer. 


And of course, if you make this recipe be sure to let us know how it turns out! 





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