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–+ servings

Meyer Lemon Curd Galette

Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 2 hours
Course Baking, Dessert
Cuisine Mediterranean
Servings 8

Equipment

  • food processor
  • plastic wrap
  • heatproof bowl
  • baking sheet with parchment paper

Ingredients
  

Homemade Pastry

  • 1 1/4 cups all-purpose flour
  • 1/4 cup ice water
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter (cold, cubed)
  • 1/4 tsp salt

Meyer Lemon Curd

  • 1 cup fresh Meyer lemon juice (4-6 lemons)
  • zest from 2 Meyer Lemons
  • 4 medium eggs
  • 1/2 cup unsalted butter , room temperature
  • 1 cup granulated sugar
  • pinch of salt

Galette

  • powdered sugar
  • lemon sliced for garnish, optional

Instructions
 

Homemade Pastry

  • Combine the flour, sugar, and salt in a food processor.
  • Add chilled butter and pulse until the mixture resembles coarse sand.
  • Slowly pour in ice water, pulsing just until the dough starts to come together.
  • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  • On a lightly floured surface, roll the dough out into an imperfect circle. Set aside.

Meyer Lemon Curd

  • Place lemon zest, juice, sugar, butter, eggs, and a pinch of salt in a heatproof bowl set over a pot of simmering water.
  • Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  • Whisk continuously until the mixture thickens, about 10–12 minutes.
  • Remove from heat and allow to cool to room temperature.

Assembly

  • Spoon the lemon curd onto the center of the pastry, leaving a border around the edge.
  • Fold the edges inward over the filling, gently pleating and pressing to hold the shape.
  • Bake for 45 minutes, or until the crust is golden brown and the filling is set.
  • Let cool slightly, then serve warm or at room temperature. Dust with powdered sugar and garnish with lemon slices, if desired.

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Keyword Baking, Lemon Curd, Pie
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