This is from: http://www.eatboutique.com/2012/02/13/meyer-lemon-rosemary-tart/

Meyer Lemon Rosemary Tart

*optional

Rosemary Pate Sablee:

Ingredients:

1 1/2 cups all purpose flour

1/2 cup sugar

1 2” sprig of fresh rosemary

1/8 teaspoon salt

4 ounces unsalted butter, very cold, cut into tablespoons

1 egg yolk

Directions:

1. The night before baking the tart rub the leaves from the rosemary sprig and the sugar together in a shallow bowl. Put into a small container, until the next day. (I just blended this on the day of, really didn't notice a difference :B)

2. Using a food processor, pulse the sugar and rosemary together, until powdery, and the rosemary finely minces. Add the flour and salt to the food processor, give a couple whirls.

3. With the food processor running, add a tablespoon of butter at a time. Continue until you have used all of the butter, and the mixture will be course crumbs.

4. While the food processor is running, add the egg yolk, and continue mixing until the dough comes together.

5. Turn the dough out onto a lightly floured surface and gently knead, just to incorporate any dry ingredients.

6. Heat the oven to 375. Butter a 9” tart pan that has a removable bottom.

7. Press the dough mixture evenly over the bottom and up the sides of the pan; it is okay if the dough is slightly over the lip of your pan.

8. Roll a rolling pin, across the top of the pan to even out the edges. Any dough that falls onto the counter should be gently pressed into the tart pan. Freeze the crust at least an hour before baking; then you will not need to line the tart and use pie weights.

9. Slide the crust into the center of the oven. Bake the crust for 35 minutes. If, you like the crust a bit softer, remove it from the oven after 25 minutes. Remove from the oven and let cool.

"Meyer Lemon" Rosemary Tart

Ingredients:

2 Meyer lemons, scrubbed clean and dried*

(Unfortunately, the Meyer lemons that I still had in my fridge went bad-
so I had to use regular lemons...but here's a little trick I picked up from a cooking show - just add 2 tablespoons of orange juice to get that Meyer Lemon flavor)

zest from those same 2 lemons*

1 1/4 cups sugar (cut it down to 1, I like mine a bit more on the tart side)

1 large egg, room temperature

2 large egg yolks, room temperature

1/4 cup heavy cream

2 tablespoons cornstarch

1 stick unsalted butter, melted and cooled

1 tablespoon Morris Kitchen preserved Meyer lemon syrup - (which I have NO idea where to get, except maybe from those fancy cooking catalogs, and probably isnt cheap either - SO- skipped this...your best bet would be to use the zest, OR, get a jar of lemon curd and put in at least one tablespoon of THAT which at least is a bit more reasonable price-wise :P)

powdered sugar, for garnish - you could, if you had a kitchen torch, just torch the sugar on top to get the tart more "brulee"-ish

Directions:

1. Heat the oven to 325.

2. Place the pre-baked tart crust on a cookie sheet.

3. Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.

4. Add all of the ingredients except the butter and syrup; pulse until mixed well.

5. With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.

6. Bake for 25 minutes, then increase the heat to 350.

7. Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.

8. Dust with a light dusting of powder sugar. Serve. Eat.

IF you put this in your refrigerator to keep- when you take it out, let the tart get to room temp! Otherwise you will need a chisel to get that crust out :P

Other than THAT, its very tasty, so enjoy !