Seasonal Meyer Lemon Torte

Yield: Makes 1 10-inch tart

Your rating: None (2 votes)

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

"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

Ingredients

For the pastry dough

For the filling

Preparation

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.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: almonds, lemons

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login