I'm not usually a lemon kind of girl. Dessert, to me, is chocolate, chocolate, and more chocolate. Fruit tarts, lemon bars, and fruity crumbles on restaurant menus will always be skipped over in favor of the rich chocolate cakes and caramel custards. Maybe I'm missing out, but I'm never disappointed. To be honest I was quite tempted to turn this into a chocolate lemon tart. An unusual combination, maybe, but it sounded intriguing and certainly more my style than plain old lemon. However, I felt that my last precious Meyer lemons of the season deserved a more fitting send-off, a tribute that highlighted their vibrant yellow color and tart-sweet flavor, instead of being drowned in chocolate. I'll admit, this tart satisfies even the most devout chocolate-lover. It's delightfully tart and lusciously creamy. I added a bit of a twist with the macadamia nut shortbread crust, which adds a buttery richness that compliments the vibrant lemon filling perfectly. Not to mention it circumvents the

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