I came to this French lemon tart almost a month ago, in the beginning of November. It was one of the first things I baked since coming back from Fiji, acquainting myself once again with measuring different flours and working with ingredients. The first time I made it, it was an instant hit with my brother – he wanted two pieces before even tasting it, ultimately eating most of it.
As we turn the corner to a New Year, I thought it would be good to make it again as a way to inject a little zest (pun intended) into the spirit of ringing in 2012. Using Meyer lemons instead of regular lemons, it also brings a splash of colour during the cold months of winter. (Meyer lemons are sweeter than regular lemons and are generally described as a cross between lemons and mandarin oranges or tangerines. They are typically available from early February or March into May, although they can be available even earlier depending on location.)
