Meyer lemon tart

Meyer lemons are believed to be a hybrid between a lemon and an orange or mandarin because of their rounded bodies and sweeter flesh. Meyer's give all the lush joy of lemon flavor without the strong sour. Most Meyer lemons are grown in southern California. Some lucky folks have Meyer lemon trees in their backyards. Oh to just imagine what that would do to my kitchen! For now, I am grateful to buy them at the market. Their growing season peaks from November through January, and so I hope you hurry and buy them before they are gone.

The lemon tart came together and chilled during the guys' Thai curry party, and we then sealed the day with a perfectly cool slice. Here is to a year of making the most of it all.

Meyer Lemon Tart

Crust
1 3/4 cup graham cracker crumbs
3/4 cup shredded sweetened coconut
1/2 cup unsalted butter, melted

Meyer lemon cream
6 Meyer lemons, zest and juice (3 tablespoons zest and 1/2 cup juice)
4 eggs
1 cup white sugar
4 oz mascarpone*, cut into small pieces

1. Heat oven to 350. Pulse coconut and crumbs in a food processor. If you do not have a food processor, mince coconut with a knife and mix with crumbs in a medium size mixing bowl. Stir in butter. Press crust into a 9 inch tart pan
2. Bake crust in 350 oven for 14 minutes. Set aside to cool
3. In the bottom of a double boiler or in a small sauce pan, bring 2 inches of water to a simmer
4. In the top of the double boiler or in a metal mixing bowl that will sit on the sauce pan, mix the zest into the sugar. Whisk eggs into lemon juice and pour into sugar mixture. Set bowl over simmering water and whisk constantly for 10 minutes or until cream thickens. It should look like pudding and be able to coat a wooden spoon
5. Remove from the heat and let sit for 3 minutes. Whisk in pieces of mascarpone until completely smooth. Pour into crust and chill 3 hours at least. enjoy.
*mascarpone is sold in the gourmet cheese department of most grocery stores. I also use it in the pumpkin pie with gingersnap crust recipe