Meyer Lemon Macadamia Nut Tart

This tart was delicious. It is so great for spring because of the vibrant yellow color. My only warning is that macadamia nuts are surprisingly expensive. So if you’re looking for a cheap dessert, maybe don’t do this (especially since you only use a small amount of nuts).

Recipe adapted from here 

For Crust-
1/2 cup macadamia nuts
1 cup flour
1/3 cup powdered sugar
1 stick butter, cut into cubes
1 tablespoon cold water

For Filling-
7 large egg yolks
2 large eggs
1 cup sugar
1/2 cup grated fresh Meyer lemon zest (for me it took almost 8 lemons, and I was still slightly short, but it worked)
2/3 cup fresh Meyer lemon juice (used the same 8 lemons mentioned above)
1/2 stick butter, cut into 4 pieces
3 tablespoons heavy cream, chilled
Powdered sugar for decorating

1. Preheat the oven to 375 degrees. Spray your 9 inch round tart or pie pan with cooking spray. 

2. To make your crust, place the macadamia nuts in your food processor and pulse until they are fine flour consistency. Add flour and sugar and pulse until all is incorporated. Drop the cubes of butter on top, and again pulse until everything is mixed in. Add the water, and pulse a few more times until the crust is evenly moist. 

3. Spread the crust mixture into your prepared pan and use your fingers to press it evenly around the sides and bottom.  
Bake for 11-13 minutes until it starts to turn golden on edges. Then let it cool. Don’t be alarmed if it doesn’t look that pretty when it comes out. As you can see below, mine looks horrible (but still turned out well).
4. In a bowl, whisk the eggs and egg yolks.
Add the sugar and once mixed, whisk in the lemon zest and lemon juice.
Pour the mixture into a saucepan on the stove and add the butter.
Cook over medium-low heat, stirring nonstop for about five minutes, until the mixture has thickened.
Once done, place a strainer over a bowl, and pour the mixture through the bowl (this is really important to get out any lumpy egg bits that you don’t want in the tart).
Once you have gotten everything through the strainer, add the cream to the bowl and mix. 


5. Pour the mixture into the tart shell and bake for 15-17 minutes.
When it is done, the top will be shiny and the middle of the tart will barely jiggle. Let the tart cool for 1.5 hours and then place in the fridge until you’re ready to serve it. This will help keep it firm so that it doesn’t turn into a runny mess when you serve it (I took it to a friend’s house, and since it wasn’t in the fridge right before eating, it got slightly runny when it was cut).
6. When you take it out of the fridge, you can decorate the top with powdered sugar if you like. For mine, I covered a heart shaped cookie cutter in plastic wrap and set it in the middle. I then used a sifter to dust the rest of the tart with the powdered sugar. 

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