Meyer Lemon Buttermilk Tart

Preparation info
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Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

California chefs are so mad for Meyer lemons that the bulk of the crop never makes it across the state line. A hybrid of the regular lemon, Meyers are sweeter, more aromatic, and less acidic. They have a softer yellow color and sometimes even a slight hint of orange in both the skin and flesh. They are a relatively new variety, imported from China to the United States by F. N. Meyer in 1908. Meyers are so ideal for desserts that I eagerly await the winter-spring season and mourn its passing