I made a Shaker Meyer Lemon Tart a few days ago. I’ve been experimenting with this recipe off and on for a few years, and finally, this time, I NAILED IT! The crust was just right—tender but not too crumbly, held its shape and didn’t crack or shrink. (Rose’s recipe.) The filling came out just right, too—not too sweet, not too sour, smooth and crack-free. (It’s based on recipes from Rose and Bernard Clayton.) Yippee!

For the full recipe, please visit my blog, Bungalow Barbara.

This was an entry in the You Want Pies With That? blog event. For all the entries for this month, check out Fashionable Pies Round-up.

That looks extremely yummy!!  After making the Mango Passionfruit tart, I am now toying with the idea of making more tarts and especially a lemon one

Barbara - it’s absolutely beautiful!  What size tart pan did you use?

That looks absolutely delicious!

I used a long, narrow tart pan. I think it’s about 13 inches long by 4 inches wide.

What a beautiful pie, I love the shape of your tart pan!  And I’m so happy you baked up that recipe, I’ve been wondering what it’s like.  How did you like it?

Bungalow Barbara - 10 November 2008 01:42 PM

I used a long, narrow tart pan. I think it’s about 13 inches long by 4 inches wide.

Very, very nice!  I love how the lemon slices are “displayed” on such a long tart.  Beautiful!

Julie - 10 November 2008 06:20 PM

What a beautiful pie, I love the shape of your tart pan!  And I’m so happy you baked up that recipe, I’ve been wondering what it’s like.  How did you like it?

Oh, I didn’t even mention the taste? My bad! I LOVE it. It is very lemony, quite intense. Some people might not like it. If you prefer British-style tart orange marmalade to American-style sweet orange marmalade, you’ll love Shaker lemon pie or tart. Also, be sure to add salt to the filling. Salt decreases your perception of bitter flavors, so it helps with the bitterness of the lemon rind.

The Meyer lemons have a wonderful floral, spicy aroma and are not as acid as regular lemons. Unfortunately they cost a lot more and are only available in a limited season (at least here in Wisconsin, where all lemons have to be shipped in). The season starts about now (November) and runs until February or March or so. More info here.

There are recipes for Shaker Lemon Pie in Rose’s Pie and Pastry Bible, Bernard Clayton’s Complete Book of Pastry, and Carole Walter’s Great Pies & Tarts. (The latter recipe uses part oranges and part lemons.) There are also several recipes on Martha Stewart’s Web site.

Thanks so much for the tasting notes!  I love lemon so much, I’m eagerly waiting to see if my area will get any meyer lemons this season.