A Tangy Sweet Meyer Lemon Almond Tart

Hearty almonds add a satisfying texture to this light and summery Meyer lemon tart. We use Treehouse almonds for a nut that’s as sustainable as it is delicious. If you’re searching for your next potluck dessert, look no further. Chef Alex Saggiomo designed this recipe for anyone with a sweet tooth.

Meyer lemon tart
A slice of tangy Meyer lemon tart

Ingredients

For the Almond Crust: 

  • ½ C whole almonds
  • 1 C flour
  • ⅓ C powdered sugar
  • ½ C (1 stick) cold butter, cut into small cubes
  • 1 Tbsp cold water

For the Filling: 

  • 7 large egg yolks
  • 2 large eggs
  • 1 C sugar
  • 2 Tbsps grated fresh Meyer lemon zest (from 4 to 5 lemons)
  • ⅔ C fresh Meyer lemon juice (from 4 to 5 lemons)
  • A pinch of kosher salt
  • 4 Tbsps (½ stick) unsalted butter, cut into small pieces
  • 3 Tbsps heavy cream, chilled
  • Toasted almond slices, for garnish

Directions

1. To prepare the crust: Preheat oven to 375°F. Place almonds in the bowl of a food processor and pulse until finely ground. Add flour and powdered sugar, pulse until combined.

2. Add the butter into the flour mixture and pulse until just combined; drizzle in water and pulse a few more times until the dough comes together. Remove dough from the food processor.

3. Place the dough into a 9-inch-round tart pan with removable bottom. Firmly press dough into the bottom and up the sides of the pan. Gently prick the dough with a fork to prevent from puffing up too much during baking.

almond crust for meyer lemon tart

4. Bake for 13 minutes, or until edges are lightly golden brown. Remove from oven and place on a wire rack to cool slightly while you prepare the filling.

5. To Prepare the Filling: In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt until combined. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes.

6. Pour the filling mixture through a fine-mesh strainer and into a heat-proof bowl; then stir in the heavy cream.

7. To Assemble: Pour the filling into the tart shell. Return the filled tart back to the oven and bake until the filling is in the center jiggles slightly when shaken, about 13 to 15 minutes. Remove from oven and cool completely to room temperature, then, refrigerate until ready to serve. Garnish with the toasted almond slices. Enjoy!

Classic Deviled Egg Recipe & 3 Fun Variations

A lot of things will have to change about the holidays this year, but there’s no way we’re giving up appetizers. So what if holiday happy hours are now just you, your roommate, and your dog? Frankly that just makes good food seem more important. Enter this classic deviled egg recipe. 

classic deviled eggs

Deviled eggs are the perfect pre-dinner snack. They’re creamy, savory and packed with protein. Their simplicity makes them feel like a relief during a season of complex baked goods and elaborate mains. You probably even have all the ingredients right now. We started with a base recipe for classic deviled eggs and then tried out a few fanciful variations. 

Basic Deviled Egg Recipe:  

  • 12 large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Up to 1 tablespoon white wine vinegar
  • 1/2 teaspoon hot sauce
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chives, thinly sliced 
  • A pinch of crushed red pepper flakes or hot paprika
  • Finishing salt
  1. Fill a large saucepan with salted water and bring to a boil on high. Prepare an ice bath. Carefully lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Immediately place eggs in the ice bath and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
  1. Place all yolks in the bowl of a food processor. Add the mayonnaise, mustard, 1/2 tablespoon vinegar, and hot sauce to the food processor. Process until smooth, scraping down the sides of the bowl as necessary.
  1. With the machine running, slowly drizzle in the olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. 
  1. Cut off a corner of the zip-top bag. Now you can use the bag to pipe the filling mixture into the centaur of the egg whites. Sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.

Note: Filling and egg white halves can be stored separately in the refrigerator up to 8 hours before eggs are filled and served.

Buffalo Deviled Eggs

Stir Buffalo hot sauce and blue cheese into the base filling. Garnish with a celery leaf and a bit of blue cheese.

buffalo deviled egg

Carbonara-inspired Deviled Eggs

Bring in the flavors of carbonara by adding parmesan and black better to the base filling recipe. Garnish with crispy pancetta and parsley.

carbonara deviled egg variation

Everything Bagel Deviled Eggs

Mix in cream cheese and everything seasoning into the base filling recipe. Garnish with more seasoning and a sliver of smoked salmon.

everything bagel deviled egg variation

Now that you have your snack, pick a drink recipe to round out happy hour.