Meyer Lemon Tart
1 pie crust round (homemade or store bought is fine)
1 cup heavy cream
2 large whole eggs
3 large egg yolks
½ cup granulated sugar
½ cup Meyer lemon juice
zest of 2 Meyer lemons
powdered sugar, for serving
Carefully drape the pie crust over a 9-inch tart pan, and gently press down and up the sides of the pan. Trim any excess dough by rolling a rolling pin over the top of the tart pan. Use a fork to prick the dough on the bottom and up the sides of the crust. Place the tart pan into a refrigerator to chill for about 30 minutes.
Preheat the oven to 400°F and place a rack in the center of the oven.
Place the tart pan on a baking sheet, lay a piece of parchment paper on top of the dough and place pie weights or beans on top. Bake for about 10 minutes. Lower oven temperature to 350°F and bake for another 10-15 minutes, or until the crust is lightly golden in color. Remove from oven and let it cool while you make the filling.
Lower the oven temperature to 300°F.
Whisk together the heavy cream, eggs, egg yolks, sugar, Meyer lemon juice and Meyer lemon zest in a bowl until smooth. Pass the filling through a sieve, then carefully pour into the golden crust.
Bake for about 25-30 minutes, or until the pie is set.
Carefully remove from the oven and let it cool completely to room temperature or chill in the refrigerator. The tart can be served either at room temperature or chilled.
Sprinkle with powdered sugar before slicing and serving.