If you love citrusy desserts, this Meyer Lemon Curd Galette is a must-try. Combining a flaky, buttery pastry with the bright, tangy sweetness of homemade lemon curd, this galette is both rustic and elegant. Its freeform shape makes it easy for any home baker, while the rich Meyer lemon curd filling adds a vibrant, citrusy contrast to the crisp crust.

What Makes Meyer Lemons Special?
Meyer lemons are slightly sweeter and less acidic than regular lemons, making them perfect for desserts like this galette. Their floral aroma and mild tartness enhance the richness of the curd, creating a balance between tangy and sweet flavors. Unlike traditional lemon desserts that can be overly sharp, this galette has a more delicate citrus profile.

Tips for the Perfect Galette
A few key techniques can ensure your galette turns out beautifully every time:
- Chill the Dough: Cold butter is essential for creating a flaky crust. Refrigerate the dough for at least 30 minutes before rolling it out.
- Whisk the Curd Constantly: Stirring continuously while cooking the curd prevents the eggs from scrambling and ensures a silky-smooth texture.
- Don’t Overfill the Pastry: Leave a border around the edges so the filling doesn’t spill out while baking.

How to Serve Your Meyer Lemon Curd Galette
This galette is best enjoyed slightly warm or at room temperature. You can enjoy it as-is, or pair it with a few simple additions:
- Dollop of Whipped Cream: A spoonful of lightly homemade whipped cream complements the citrusy curd.
- Dusting of Powdered Sugar: A light sprinkle of powdered sugar adds an extra touch of sweetness and visual appeal.
- Fresh Berries: Serve with fresh raspberries or blueberries for a colorful contrast.

Why This Galette is a Must-Try
The Meyer Lemon Curd Galette is a stunning yet simple dessert that brings together flaky pastry and silky citrus filling in the most satisfying way. Whether you’re hosting a gathering or treating yourself to a homemade dessert, this galette is sure to impress. With its balanced flavors and rustic charm, it’s the perfect way to showcase the beauty of Meyer lemons in a delicious, fuss-free dessert.

Ingredients
Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
Meyer Lemon Curd:
- Zest from 2 Meyer lemons
- 1 cup fresh Meyer lemon juice 4-6 lemons
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 4 medium eggs
- Pinch of salt
Galette:
- Powdered sugar lemon slices for garnish (optional)
Instructions
- In a food processor, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.
- Transfer the dough to a clean surface, shape it into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
- Fill a saucepan with an inch of water and bring it to a gentle simmer. In a heatproof bowl, whisk together the lemon zest, Meyer lemon juice, granulated sugar, butter, eggs, and a pinch of salt.
- Place the bowl over the simmering water, ensuring it does not touch the water, and whisk continuously for 10–12 minutes, or until the mixture thickens to a curd-like consistency. Remove from heat and allow it to cool to room temperature.
- Lightly flour a clean surface and roll the chilled dough into a rustic, uneven circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
- Preheat the oven to 400°F. Spread the cooled lemon curd evenly over the center of the pastry, leaving a 1 1/2-inch border. Fold the edges of the pastry over the curd, pressing gently to seal the folds.
- Place the baking sheet in the oven and bake for 45 minutes, or until the crust is golden brown and the filling is set.
- Allow the galette to cool slightly before serving. Garnish with powdered sugar and lemon slices if desired.