Meyer Lemon Tart with Blueberry Violet Jam

Meyer Lemon Tart with Blueberry Violet Jam

An occasional part of my mother’s holiday pie repertoire was lemon meringue pie. It was just the right amount of light and sweet for those that couldn’t tackle the richer offerings of apple and pecan.
When we were newly arrived to the US and adopting the Thanksgiving traditions,
we eagerly took to everything except pumpkin pie, or anything pumpkin really.
It was sweet and bland and a vegetable. Just a bit puzzling to us.
We included it each year though until we moved again and met our new neighbor, Jean, originally from the Alabama.
She introduced us to the Southern Thanksgiving tradition of pecan pie which hit all the right notes and we never looked back. Pecan pie it was going forward with apple and lemon meringue.
When I ponder ways to feature the versatility of our products, I oven look to cherished holiday family recipes that might be reimagined with a new twist or layer.
This is my take this year on our Lemon Meringue:


Meyer Lemon Tart with Blueberry Violet Jam


For the tart crust:

- 1 1/4 cups all-purpose flour

- 1/2 cup unsalted butter, cold and cubed

- 1/4 cup powdered sugar

- 1/4 teaspoon sea salt

- 1 large egg yolk

For the Meyer lemon filling:

- 4 Meyer lemons, zested and juiced

- 3/4 cup granulated sugar

- 4 large eggs

- 1/2 cup unsalted butter, room temperature

- 1/2 cup Coco Fine Foods Blueberry Violet Jam


In a food processor, combine the flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until the dough comes together.
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, making sure to cover the bottom and sides evenly. Trim any excess dough.
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes or until the crust is golden brown. Set aside to cool.
Next, Spread Blueberry Violet Jam over cooled tart crust.
In a medium saucepan, combine the Meyer lemon zest, juice, sugar, eggs, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
Gently pour Meyer Lemon Curd into tart crust over jam layer.
Bake the tart for 10-15 minutes or until the filling is set and slightly jiggly in the center.
Remove the tart from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the tart for at least 2 hours or overnight to allow it to set.
Garnish with blueberries, flowers, herb leaves or however you choose.

Serves 8

Note: Meyer lemons have a sweeter and less acidic flavor compared to regular lemons, making them perfect for this tart. Adjust the amount of sugar used in the filling to taste.

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