Serious Eats - seriouseats.com

I just made this and it's extraordinary! And the instructions are fantastic - I followed them precisely and got perfect results. This would be lovely as one ingredient in a British-style pudding as well.

I made this for dessert this past Thanksgiving, and it is amazing. REALLY buttery and rich--in fact, when I smelled it I really smelled butter more than lemon!

I made this for a birthday dinner on Saturday night. It was fairly easy and delicious. Unfortunately the birthday girl brought her own cupcakes so this is still in my fridge, just waiting for me to get home from work and top it with some fresh berries. I am amazed at how simple it was.

I'm thinking the tart shell should be pate sucre rather than pate brisse. I think the sweetness of the crust would create a tart 'n tangy heaven in the mouth.

I'm in So Calif... our trees produce pretty much year round. I picked the last of my last crop a couple of weeks ago. I have golf ball size and marble size baby fruit, and on the same tree, I've got blossoms, too. Meyers don't really have a "season" per se.