Meyer Lemon Curd Galette

I like making this Meyer lemon curd galette when I want something that feels special but doesn’t take too much effort. The crust is easy to fold up, and the filling is smooth, sweet, and full of citrus flavor. I use homemade curd when I have it, but store-bought works too if you’re short on time. It’s a nice change from other fruity desserts, and great for summer baking. If you enjoy Meyer lemon recipes or are looking for a simple lemon curd dessert, this sweet galette is worth trying.

Why you’ll love this recipe♡

It’s easier than pie – no need to line a dish or fuss with a top crust.

Bright, sweet flavor – Meyer lemon curd gives it a smooth citrus taste without being too sour.

Great for warm weather – perfect for summer baking when you want a light dessert.

Ingredients you’ll need for this recipe

Servings: 8

Equipment

• food processor
• cling film

Ingredients  

Homemade Pastry

Meyer Lemon Curd

Galette:

Step by Step Guide

Pastry

1. In a food processor, blend flour, sugar, and salt.

2. Add cold butter and pulse until the mixture resembles coarse crumbs.

3. Gradually add ice water, pulsing until the dough starts to form.

4. Form the dough into a ball, wrap it in cling film, and chill for 30 minutes.

5. Roll the dough out on a floured surface into a rustic, uneven circle. Set aside.

Lemon curd

6. In a bowl over simmering water, whisk together lemon zest, juice, sugar, butter, eggs, and a pinch of salt.

7. Continue whisking until the mixture thickens, about 10-12 minutes.

8. Let the lemon curd cool to room temperature.

Assembly:

9. Preheat the oven to 400°F (200°C).

10. Line a baking sheet with parchment paper.

11. Spread the lemon curd over the center of the pastry, leaving a border around the edges.

12. Fold the edges of the pastry over the lemon curd, pressing the folds gently to seal the galette.

13. Bake in the preheated oven for 45 minutes or until the pastry is golden brown and the curd is set.

14. Once baked, remove from the oven and allow to cool slightly.

15. Serve the galette warm or at room temperature.

16. Garnish with powdered sugar and fresh lemon slices, if desired.

Recipe FAQ

Q: Can I use regular lemons instead of Meyer lemons?
A: Yes, but the flavor will be more tart. Meyer lemons are sweeter and less sharp.

Q: Do I have to make homemade lemon curd?
A: No, you can use store-bought lemon curd if you want to save time.

Q: Can I use puff pastry instead of galette dough?
A: Yes, puff pastry works too, though the texture will be a little different; lighter and flakier.

Q: What kind of dough should I use for the galette?
A: A simple pie crust or galette dough works best; homemade or store-bought.

Q: Can I make this galette ahead of time?
A: Yes, you can bake it a few hours in advance. It’s good warm or at room temperature.

Q: How do I store leftovers?
A: Store leftovers in the fridge in an airtight container for up to 2 days.

Q: Can I freeze the galette?
A: It’s best fresh, but you can freeze it. Reheat in the oven for better texture.

Q: Is this galette very sweet?
A: It’s mildly sweet. Meyer lemons are naturally sweeter than regular lemons.

Q: Can I add fruit on top of the lemon curd?
A: Yes, thinly sliced strawberries or blueberries go well and add color.

Q: What’s the difference between a galette and a tart?
A: A galette is more rustic and free-form, while a tart is usually made in a pan with straight sides.

Q: Can I use gluten-free dough?
A: Yes, as long as it’s firm enough to fold and hold the filling.

Q: How long does it take to bake?
A: Usually around 30–40 minutes, until the crust is golden and the curd is set.

Q: Do I need to chill the dough before baking?
A: Yes, chilling the dough for 15–30 minutes helps it hold its shape and bake evenly.

Q: Is this considered one of the easier fruity desserts?
A: Yes, especially since you don’t need a pie dish or any fancy tools.

Q: What makes this a good summer baking recipe?
A: It’s light, citrusy, and not too heavy; perfect for warm days.