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Meyer Lemon Curd Galette Recipe

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4.7 from 67 reviews

A rustic and delightful Meyer Lemon Curd Galette featuring a flaky homemade pastry crust filled with tangy and creamy Meyer lemon curd. This easy-to-make dessert blends fresh citrus flavor with buttery pastry for a perfect balance of sweet and tart in every bite.

Ingredients

Homemade Pastry:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter (cold, cubed)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup ice water

Meyer Lemon Curd:

  • Zest from 2 Meyer lemons
  • 1 cup fresh Meyer lemon juice (from 4-6 lemons)
  • 1 cup granulated sugar
  • ½ cup unsalted butter (room temperature)
  • 4 medium eggs
  • Pinch of salt

Galette Garnish:

  • Powdered sugar (optional)
  • Lemon slices (optional)

Instructions

  1. Make the Pastry Dough: In a food processor, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing just until the dough begins to form. Form the dough into a ball, wrap it in cling film, and chill for 30 minutes to firm up.
  2. Roll Out the Pastry: On a lightly floured surface, roll the chilled dough into a rustic, uneven circle approximately 12 inches in diameter. Carefully transfer the rolled pastry onto a baking sheet lined with parchment paper and set aside while preparing the lemon curd.
  3. Prepare the Meyer Lemon Curd: In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the zest and juice of the Meyer lemons, granulated sugar, room temperature butter, eggs, and a pinch of salt. Continuously whisk the mixture until it thickens, which typically takes about 10 to 12 minutes. Remove from heat and let it cool to room temperature.
  4. Assemble the Galette: Spread the cooled lemon curd evenly over the pastry, leaving a 2-inch border around the edges. Fold the edges of the pastry over the filling, gently pressing to seal and create pleats for a rustic look.
  5. Bake: Preheat the oven to 400°F (200°C). Place the galette in the oven and bake for 45 minutes or until the pastry is golden brown and the lemon curd is set.
  6. Serve: Allow the galette to cool slightly before serving. Optionally, dust with powdered sugar and garnish with fresh lemon slices. Serve warm or at room temperature for best flavor.

Notes

  • Chilling the pastry dough is crucial for a flaky texture.
  • The lemon curd should thicken but not curdle, whisk continuously and avoid overheating.
  • Using Meyer lemons adds a sweeter, less acidic flavor than regular lemons.
  • The galette can be stored covered in the refrigerator for up to 3 days.
  • Ensure the edges of the dough are sealed well to prevent leakage during baking.

Find it online: https://alinacooks.com/meyer-lemon-curd-galette-recipe/