Meyer Lemon Pistachio Tart

WhooooooaaaMyGoodness is all I have to say about this little ditty of a dessert. The crust is like a cookie, the lemon is not overpowering (although, I LOOOVE lemon and added a bit more to the glaze on my second go-round), and the saltiness of the pistachios give this treat the perfect mix of salty/sweet. The texture! The flavor combination! The all around party-in-the-mouth!! Try it. It's a crowd-pleasing show-stopper.

I will say that I had been meaning to try this recipe from the minute I received the cookbook from a friend a couple of years ago. What was holding me back, however, was my lack of a tart pan. If your kitchen is not stocked with such specific bakeware either, save yourself some time and effort...go straight to Marshall's and pick one up for $6.

Recipe from the Junior League of Houston's Peace Meals (which is an unbelievably beautiful cookbook and one that I use on a weekly basis for EVERYTHING!)

Crust:

3/4 cup unsalted butter

1/4 cup sugar

1 Tbs powdered sugar

2 cups all-purpose flour

1/2 cup chopped shelled pistachios

Filling:

1 cup sugar

2 Tbs all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 eggs, at room temperature, beaten

1 tsp grated Meyer lemon zest (I used regular lemons and it was great...can only imagine what the Meyer lemons would add!!)

2 Tbs fresh Meyer lemon juice

Topping:

1/2 cup powdered sugar

1 Tbs fresh Meyer lemon juice (here's where I nearly doubled the lemon juice for some extra zing)

1 Tbs butter, melted

1/4 cup chopped shelled pistachios

Crust: Preheat the oven to 325 degrees, F. Melt the butter in a medium saucepan over low heat. Remove the butter from heat and add both sugars, stirring to combine. Mix in the flour. Let the mixture cool for 15 minutes; the dough will still be warm. Press the dough against the bottom and up the sides of a 9-inch tart/quiche pan with a removable bottom. Bake for 15 minutes. Allow the crust to cool. Sprinkle the pistachios evenly over the crust.

Filling: Stir together the sugar, flour, baking powder and salt in a medium bowl. Add the eggs, lemon zest and lemon juice, and stir to blend. Pour the filling into the partially baked crust. Bake for 30 minutes or until the crust is golden. Let cool.

Topping: Combine the powdered sugar, lemon juice, and butter in a small bowl. Spread the glaze over the cooled tart. Sprinkle with the pistachios to finish.