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Mason Jar Meyer Lemon Tart

Just Jan’s Meyer Lemon Tart


6 Tbsp. of softened butter

1/4 c. sugar

2 egg yolks

1 1/2 c. all purpose flour

1 tsp. salt

1 Tbsp. chopped fresh rosemary

zest of one lemon

Stir together butter and sugar.  After well combined, add the 2 egg yolks

Add the chopped rosemary and lemon zest to the flour/salt mixture. Add the flour mixture to the bowl containing the sugar/butter/egg and mix together until dry and crumbly.  Mixing with your hands is just fine.

Divide the dough into 8 wide mouth mason jar lids or make into one large 10 inch tart pan with a removable bottom.

Place the filled “tart pans” into the freezer for about 20 minutes.  While the dough is chilling preheat the oven to 375 degrees.

Bake until crust turns golden brown around the edges, about 12 to 15 minutes.  Cool completely on a cooling rack.

Fill with a few generous spoonfuls of Just Jan’s Meyer Lemon Curd and top with freshly whipped cream.



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