Seasonal Meyer Lemon Torte | PCC Natural Markets

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Seasonal Meyer Lemon Torte

Yield: Makes 1 10-inch tart

Your rating: None (2 votes)
Your rating: None (2 votes)

"This torte is one of my favorite desserts and is so quick and simple to assemble. When they are in season I highly recommend using Meyer lemons, but when the season is over any lemon will do! You may also substitute limes for the lemons." — Lynne Vea


For the pastry dough

For the filling

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free


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.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008.

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