Relatives filled my house last month, arriving with armloads of coffee, granola and a heavy sack of Meyer lemons that were grown east of San Francisco. The overflowing bag of golden fruit immediately had me imagining this classic tart. Meyer lemons are a treat for the home cook, packing at least three times the flavor and aromatics in every thin-skinned lemon. The trickiest element to this tart is making the lemon curd; after that, a press-in cookie crust will have you enjoying a light, medicinal dessert (or breakfast!) in no time.
Fine mesh sieve
10” fluted tart pan with removable bottom (tart will be much easier to serve with removable bottom, but alternatively, use a ceramic pan, as pictured)
6 Meyer lemons
1 cup sugar
4 ounces (1 stick) unsalted butter, softened
3 tablespoons canna olive-oil*
*Note: Substitute 1-2 tablespoons canna-olive oil with regular olive oil if you want to keep the cannabis dose very low.
With a light hand and a microplane, zest all lemons. Slice in half and squeeze until you have 1 cup of juice. In a medium saucepan, combine juice and zest. Add sugar, butter and canna-olive oil.
Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
In metal bowl, whisk eggs. Slowly add hot lemon juice/zest to eggs until incorporated (continuing to whisk). Return mixture to saucepan on low heat. Whisk constantly until mixture thickens to a pudding consistency; do not allow to boil! (This step prevents little bits of egg from cooking and ruining your beautiful curd!)
Remove from heat. Scrape curd into a fine mesh sieve set up over a bowl. Cover bowl with plastic wrap and allow to cool.
8 ounces gingersnap cookies, coarsely broken (try a Ziploc bag and rolling pin)
¼ cup melted coconut oil
Combine broken gingersnaps and melted coconut oil in food processor. Blend until cookies are fine crumbs and crust begins to stick together. Add more coconut oil as needed, one tablespoon at a time.
Press crust, evenly and firmly, into bottom and sides of ungreased tart pan.
Pour curd evenly into prepared crust.
Bake at 350 degrees, 25-30 minutes. Allow to cool, slice and enjoy!