Meyer Lemon and Ginger Tart
A bright and zesty tart with a buttery crust and a silky, tangy lemon-ginger filling.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyMedium
- Servings12
This tart combines the floral sweetness of Meyer lemons with the warm kick of fresh ginger, all nestled in a crisp, shortbread-like crust. The filling is smooth and creamy, with just the right balance of tart and sweet.
Perfect for a spring or summer dessert, it's elegant yet simple to make. The crust is pressed into the pan, no rolling needed, and the filling comes together quickly in a bowl. Let it cool completely before slicing for clean, neat pieces.
Ingredients
Servings
Crust
Filling
For serving (optional)
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Make the crust: In a food processor, combine the flour and confectioner's sugar. Add the cold butter cubes and pulse until the mixture looks like coarse breadcrumbs.
- Transfer the dough to a 9-inch tart pan with a removable bottom. Press it evenly with your fingers over the bottom and up the sides. Use the flat bottom of a measuring cup to smooth it out.
- Trim any excess dough from the edges with a knife and use the scraps to patch any thin spots. Bake the crust for 15–20 minutes, until the edges are pale golden and the bottom is cooked through. Let it cool slightly.
- Make the filling: Grate the ginger and squeeze the Meyer lemons to get 1 cup of juice.
- In a bowl, whisk together the lemon juice, confectioner's sugar, egg yolks, whole egg, flour, and salt until smooth and no lumps remain. Do not overmix.
- Pour the mixture through a fine-mesh strainer into another bowl to remove any lumps. Stir in the grated ginger gently.
- Pour the filling into the pre-baked crust. Bake for 20–25 minutes, until the edges are set and the center no longer jiggles but still looks moist. Let the tart cool completely on a wire rack before slicing. Dust with confectioner's sugar if desired.
💡 Tips
- Use a microplane or fine grater for the ginger to avoid fibrous bits.
- Let the tart cool completely before slicing for clean cuts.
- If you can't find Meyer lemons, use regular lemons and add 1 tablespoon of orange juice for sweetness.
Inspired by a recipe from The Greek Foodie