We’re heading into one of our favorite seasons: Meyer lemon season. We found out it had started when we were shopping and saw 1-pound bags of Meyer lemons right next to the regular lemons. A bag of them somehow hopped into our basket, but that’s fine, as we’ll make a Meyer lemon tart. Meyer lemon tart is probably our favorite thing to make with these tasty, tasty lemons. If you want to make one, too, simply follow the recipe from Lemon Sabayon Tart, using freshly-squeezed Meyer lemon juice. But, before you click to get the recipe, we have a tip for making your crust a bit more professional.
The tip is pretty simple, but it’s a good one to keep in mind. If some of your crust stands above the tart edge, you can simply use a flat microplane to shave it down. We read about this in Modern French Pastry, by Cheryl Wackerhauser, owner of Pix Pâtisserie, and, while we can’t make any dessert as beautiful as hers, we can use this tip. Make sure to check out the website. You’ll be planning a trip to Portland, OR, right afterwards.