Seasonal Meyer Lemon Torte

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For the pastry dough

  • 2 cups unbleached all-purpose flour
  • 1 cup (8 ounces) chilled unsalted butter, quartered lengthwise and cut into pieces
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 tablespoon milk

For the filling

  • 2 cups sugar
  • 4 ounces (1 stick) butter
  • 6 large eggs
  • 1 tablespoon cornmeal
  • 1 tablespoon ground almonds
  • Juice and zest of 2 Meyer or regular lemons


Combine all the ingredients in a food processor and until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods:

Method one: Place the dough in a 10 inch tart mold and with your fingers press it around the pan until it is evenly distributed. Or …

Method two: Wrap the dough in plastic wrap and chill it for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.

For the filling

Preheat your oven to 325° F.

In a mixing bowl, cream the butter and sugar. Beat in the eggs, 2 at a time. Add the lemon juice and the zest. Pour the filling into the prepared pastry shell. Bake for about 40 minutes.

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