The Meyer Lemon Macadamia Nut Tart has become a cherished favorite in my home. Each time I prepare it, I’m reminded of sunny spring afternoons spent in the garden, the air filled with the zesty aroma of fresh lemons. This tart has a perfect balance of tangy and sweet, a delightful treat that brings a little sunshine to any gathering. One of my fondest memories is sharing this tart with friends during a backyard barbecue, where laughter mingled with the scent of citrus. The buttery crust, combined with the vibrant filling, simply captivates everyone who takes a bite.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Food Processor, Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl, Grater, Wooden Spoon

Why You’ll Love This Meyer Lemon Macadamia Nut Tart

A Taste of Spring

There’s something magical about the combination of macadamia nuts and Meyer lemon. The nuttiness brings a rich depth that perfectly complements the bright, tangy notes of the lemon. It’s this winning combo that makes the Meyer Lemon Macadamia Nut Tart a standout dessert!

Perfect for Any Occasion

This tart isn’t just delicious; it’s versatile! Whether it’s a casual get-together or a more formal dinner party, this dessert fits right in. I find it’s the perfect finale to any meal, leaving everyone with a satisfied smile.

Textural Harmony

The contrast between the crisp, buttery crust and the creamy filling is a revelation. As you take your first bite, you’ll experience a delightful crunch followed by the smoothness of the lemon curd. It’s a texture lover’s dream!

Easy to Make

Don’t let the elegant appearance fool you; this tart is surprisingly easy to whip up. With just a few simple ingredients, you can create a stunning dessert that looks like it came straight from a patisserie. I love that I can impress my guests without spending hours in the kitchen.

Seasonal Delight

Spring is the perfect season for this tart. The Meyer lemons are at their peak, and their sweetness shines through in every bite. It’s a vibrant celebration of the season that I look forward to each year.

Inspired by Tradition

This recipe has roots in family traditions, as citrus tarts have long been a staple in my household. Each time I share it, I’m reminded of the stories and laughter that have accompanied this dessert, making the Meyer Lemon Macadamia Nut Tart not just a recipe, but a piece of my family history.

What You Need for Meyer Lemon Macadamia Nut Tart

The ingredients for the Meyer Lemon Macadamia Nut Tart are what truly make it special. Each component plays a vital role in contributing to the overall flavor and texture. The flour forms the base, while macadamia nuts add richness. Fresh Meyer lemon juice and zest bring a bright, zesty punch, making the tart refreshing and light. Together, they create a harmonious blend that’s irresistible.

1/2 cup macadamia nuts – These nuts add a rich, buttery flavor and a delightful crunch to the crust.
1 cup flour – The foundation of the crust, providing structure.
1/3 cup powdered sugar – Sweetens the crust, giving it a melt-in-your-mouth texture.
1/2 cup unsalted butter, cut into cubes – Adds richness and helps create a tender crust.
1 tablespoon cold water – Just enough moisture to help the crust come together.
7 large egg yolks – Enriches the filling, making it smooth and custardy.
2 large eggs – Provides structure to the filling and helps it set perfectly.
1 cup sugar – Sweetens the tart filling, balancing the tartness of the lemons.
1/2 cup grated fresh Meyer lemon zest – Packs a punch of lemon flavor, giving the tart its signature taste.
2/3 cup fresh Meyer lemon juice – Provides the tartness that defines this dessert.
Pinch salt – Enhances the flavors of the other ingredients.
4 tablespoons unsalted butter, cut into pieces – Added to the filling for richness.
3 tablespoons heavy cream, chilled – Makes the filling luxuriously creamy.

How to Prepare Meyer Lemon Macadamia Nut Tart

Preparing the Meyer Lemon Macadamia Nut Tart is an enjoyable process that yields delicious results. Follow these steps to create this stunning tart that will dazzle your guests.

Preheat your oven to 375 degrees F. This initial step ensures your tart bakes evenly and achieves that beautiful golden color.
To prepare the crust, combine the macadamia nuts in a food processor and pulse until finely ground. It should resemble a coarse meal.
Add the flour and powdered sugar to the food processor and pulse until combined. This mixture will be the base of your tart.
Sprinkle the cubes of unsalted butter over the top. Pulse until the mixture is just combined, resembling wet sand. You don’t want to overwork it.
Drizzle in the cold water and pulse one or two more times until the dough is evenly moistened. It should feel crumbly but hold together when pinched.
Dump the dough into a 9-inch round tart pan with a removable bottom. Firmly press the dough into the bottom and up the sides of the pan, ensuring it’s evenly distributed.
Bake for 11 to 13 minutes or until the edges are lightly golden brown. This is crucial for a firm crust that holds up to the filling.
Remove from the oven and place on a wire rack to cool slightly while you prepare the filling.
In a medium saucepan, whisk together the eggs and egg yolks. The combination of whole eggs and yolks adds richness.
Whisk in the sugar until well combined. The mixture should become smooth and slightly thickened.
Then, whisk in the lemon zest, lemon juice, and salt. These ingredients bring the tart flavor to life.
Add the butter and cook over medium-low heat, stirring constantly until the mixture thickens slightly and reaches 170 degrees. This process takes about 5 minutes.
Pour the mixture through a fine-mesh strainer into a heat-proof bowl to ensure a smooth custard. Stir in the heavy cream to give it a luxurious texture.
Pour the filling mixture into the warm tart shell. Place the tart on a baking sheet to catch any drips.
Bake until the filling is shiny and opaque, and the center jiggles slightly when shaken, about 10 to 15 minutes.
Remove from the oven and allow to cool completely to room temperature, about 1 and a half hours.
Refrigerate until ready to serve. This tart is best enjoyed chilled, allowing the flavors to meld beautifully.

Things Worth Knowing

Cooling Time: Be patient when allowing the tart to cool completely; it helps the filling set properly.
Straining the Filling: Always strain the filling for a smooth texture. This step removes any cooked egg bits.
Crust Texture: The crust should be golden brown and firm to the touch when done. It adds the necessary crunch to the tart.
Using Fresh Ingredients: Using fresh Meyer lemons makes a significant difference in flavor. Always go for fresh over bottled juice.

Pro Tips and Tweaks

To make the most of your Meyer Lemon Macadamia Nut Tart, here are some pro tips and tweaks to consider:

Storage: Store any leftovers in the refrigerator, covered, for up to three days. This will keep the tart fresh and delicious.
Freezing: The tart can be frozen before baking. Just wrap it tightly and store it for up to a month. Thaw in the fridge before baking.
Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Variations: Experiment with different nuts like pecans or almonds for the crust for a unique flavor twist.
Serving Suggestion: This tart is perfect for spring gatherings, brunch, or as a light dessert after dinner.

Great Combinations for Meyer Lemon Macadamia Nut Tart

When it comes to serving the Meyer Lemon Macadamia Nut Tart, the possibilities are endless. Here are some great combinations and ideas to elevate your dessert experience:

Light Salads: Pair this tart with a fresh salad dressed in a citrus vinaigrette. The flavors complement each other beautifully.
Afternoon Tea: Serve alongside herbal teas like chamomile or mint for a delightful afternoon treat.
Spring Celebrations: This tart is perfect for Easter brunch or garden parties, adding a touch of elegance to the table.
Picnic Delight: Pack slices for a picnic; its vibrant flavors are a hit in the great outdoors.
Garnishing: Top with fresh berries or a sprinkle of powdered sugar before serving for an extra touch of sweetness.
Chilled Drinks: Pair with sparkling lemonade or iced tea to enhance the refreshing citrus notes of the tart.

FAQ

While you can use regular lemons, Meyer lemons are sweeter and less acidic, which significantly enhances the flavor of this tart. If using regular lemons, consider reducing the sugar slightly to balance the tartness.

The tart is done when the filling is shiny and opaque, and the center jiggles slightly when shaken. It should not be overly firm; a gentle jiggle indicates it will set up nicely once cooled.

Absolutely! The Meyer Lemon Macadamia Nut Tart can be made a day in advance. Just keep it refrigerated until you’re ready to serve to ensure it stays fresh and delicious.

This tart pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries. A light herbal tea also complements its flavors beautifully.

Conclusion

The Meyer Lemon Macadamia Nut Tart is not just a dessert; it’s a delightful experience that encapsulates the essence of spring. With its bright flavors and creamy texture, it’s perfect for any occasion, impressing everyone who takes a slice. I encourage you to try making this tart for yourself; you won’t regret it!