Meyer Lemon Curd Galette

The Meyer Lemon Curd Galette is a beautiful blend of sweet, tart, and buttery flavors, all wrapped up in a delightfully flaky crust. It’s a testament to the beauty of simple ingredients coming together to create a dessert that’s both comforting and sophisticated.

lemon galette dusted with powdered sugar

Chef’s Tips

  • Cold Butter is Key: For the flakiest pastry, make sure your butter is cold and work quickly to keep it that way.
  • Don’t Overwork the Dough: Handle the dough as little as possible to avoid developing too much gluten, which can make the pastry tough.
  • Let the Curd Set: Allowing the curd to cool and set at room temperature before assembling the galette will make it easier to work with and prevent it from seeping out during baking.


lemons and bowls of butter and sugar and other ingredients

Homemade Pastry

  • 1 ¼ cups all-purpose flour: The base of your pastry, providing structure.
  • ½ cup unsalted butter (cold, cubed): Ensures a flaky texture.
  • 1 tablespoon granulated sugar: Just a hint of sweetness.
  • ¼ teaspoon salt: Balances the flavors.
  • ¼ cup ice water: Binds the dough without gluten overdevelopment.

Meyer Lemon Curd

  • Zest from 2 Meyer lemons: Adds aromatic citrus oils for depth of flavor.
  • 1 cup fresh Meyer lemon juice (4-6 lemons): The star of the curd, offering a unique sweet-tart taste.
  • 1 cup granulated sugar: Sweetens the curd.
  • ½ cup unsalted butter (room temperature): Gives the curd its silky texture.
  • 4 medium eggs: Thickens and sets the curd.
  • Pinch of salt: Enhances the lemon flavor.

Galette Assembly

  • Powdered sugar, lemon slices for garnish: Adds a decorative touch and a bit of extra lemony zing.
slice of lemon galette on a plate



  1. Mix Dry Ingredients: Start with blending flour, sugar, and salt in your food processor.
  2. Incorporate Butter: Add cold, cubed butter and pulse until you get a coarse, crumbly texture.
  3. Add Ice Water: Slowly introduce ice water until the dough comes together.
  4. Chill: Wrap the dough ball in cling film and let it rest in the fridge to firm up.
  5. Roll Out: On a floured surface, roll the dough into a circle, embracing its rustic, imperfect shape.
blending ingredients in food processor
ball of dough in a bowl

Lemon Curd

  1. Whisk Ingredients: Combine lemon zest, juice, sugar, butter, eggs, and salt over simmering water.
  2. Thicken: Continuously whisk until the mixture becomes thick and creamy.
  3. Cool: Allow the curd to cool to room temperature, where it will thicken further.
squeezing lemon juice out of a lemon
pan of cooked lemon curd


  1. Prep Oven and Pan: Preheat to 400°F and prepare a baking sheet with parchment.
  2. Assemble: Spread the curd over the pastry, leaving a border for folding.
  3. Bake: Fold the edges over, bake until golden, and let the galette set.
rolling pin flattening the dough
rolling the edges of dough over the lemon curd

Storage and Reheating

  • Storage: Keep leftovers refrigerated, covered, for up to 3 days.
  • Reheating: Warm slightly in the oven to revive the pastry’s crispness before serving.


  • Flour: A gluten-free flour blend can replace all-purpose flour for those with dietary restrictions.
  • Butter: Coconut oil can be a vegan substitute in both the pastry and curd, though it will alter the flavor profile.


Can I use regular lemons instead of Meyer lemons?

Absolutely, though the flavor will be more tart. You may want to adjust the sugar accordingly.

My curd isn’t thickening, what can I do?

Keep whisking over gentle heat, and be patient. It can take time for the eggs to cook and thicken the mixture.

Can this galette be frozen?

It’s best enjoyed fresh. Freezing may affect the texture of the pastry and curd.

Meyer Lemon Curd Galette

Sea Salt Savorings
The Meyer Lemon Curd Galette is a beautiful blend of sweet, tart, and buttery flavors, all wrapped up in a delightfully flaky crust.
5 from 1 vote
Prep Time 45 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 377 kcal


Homemade Pastry

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold, cubed
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup ice water

Meyer Lemon Curd

  • Zest from 2 Meyer lemons
  • 1 cup fresh Meyer lemon juice 4-6 lemons
  • 1 cup granulated sugar
  • ½ cup unsalted butter room temperature
  • 4 medium eggs
  • Pinch of salt


  • Powdered sugar lemon slices for garnish (optional)



  • Blend flour, sugar, and salt in a food processor.
  • Add cold butter; pulse until mixture resembles coarse crumbs.
  • Gradually add ice water; pulse until dough forms.
  • Form into a ball, wrap in cling film, and chill for 30 minutes.
  • Roll out on a floured surface into a rustic, uneven circle. Set aside.

Lemon Curd

  • In a bowl over simmering water, whisk lemon zest, juice, sugar, butter, eggs, and a pinch of salt.
  • Whisk until thickened (10-12 minutes).
  • Let cool to room temperature.


  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Spread lemon curd over pastry, leaving a border.
  • Fold edges over the curd, pressing to seal.
  • Bake for 45 minutes or until golden and set.
  • Serve the galette warm or at room temperature, garnished with powdered sugar and lemon slices if desired.


Calories: 377kcalCarbohydrates: 41gProtein: 2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 77mgPotassium: 28mgFiber: 1gSugar: 27gVitamin A: 709IUCalcium: 10mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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