Place the flour, salt, sugar and cold butter in a food processor and pulse until you have a coarse meal-like texture.
Next, add the cold water and mix until the dough just comes together.
Empty the dough out onto a lightly floured surface and form into a disk.
Wrap it in plastic and chill in the refrigerator for at least 30 minutes.
Once chilled, roll the dough out so it is slightly larger then the tart pan and about a quarter inch thick.
Place the dough over the tart pan and press it down to the bottom center and edges.
Press the dough into the side of the tart pan and trim off the extra dough.
Place a piece of parchment paper into the tart shell and fill it with pie weights.
Place it in the oven and bake for 15 minutes.
Next, carefully remove the pie weights and parchment paper and pierce the bottom of the shell with a fork.
Continue baking for an additional 15-20 minutes, or until golden brown. Set aside to cool.
To make the filling
Crack the eggs into a stainless steel bowl. Whisk the eggs and add the Meyer lemon juice and sugar. Continue whisking until well combined.
Place the bowl over a pot of simmering water (making sure the water doesn't touch the bottom of the bowl) and whisk until you get the consistency of hollandaise sauce, about 10 minutes.
Pour the filling through a fine mesh strainer into a clean bowl. Stir in the butter and then the zest.
Place a sheet of plastic wrap directly onto the filling to prevent it from forming a skin, and chill in the refrigerator for 2 hours.
To finish the tart, pour the filling into the tart shell and smooth the top so it is even.
Place it back in the refrigerator and chill overnight.
Garnish with some whipped cream and a lemon slice.
Recipe Note
Pie weights can be found at cooking supply stores, or you can use uncooked beans, such as pinto beans.
Leave a comment