This Meyer lemon ginger tart has a shortbread crust and a very lemony-gingery filling that makes my eyes close and my heart happy.
If you love this Meyer Lemon Ginger Tart, you will also love this Lemon Olive Oil Cake, Portokalopita – Greek Orange Phyllo Cake or Bougatsa-Cheese Phyllo Pastry!
This wonderful Meyer lemon ginger tart has captured my heart and my palette. Ever since I was a child, I had a soft spot for lemon desserts—no chocolate for me. When I taste this lemony tangy goodness, I am at my happiest.
What is a Meyer lemon?
Meyer lemon is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin. Hybrids of citrons are also lemons and limes. A Meyer lemon is rounder than a lemon, with a deep orangy yellow color. It has a sweeter, less acidic flavor. It became popular in the United States after being rediscovered by chefs during the rise of California Cuisine in the 1970s.
What you need for this tart
The filling has few simple ingredients.
Eggs, fresh Meyer lemon juice, lots of grated fresh ginger, confectioner’s sugar, a little flour, and salt.
The base of this tart is an irresistible buttery shortbread crust.
You need just three ingredients. Salted butter, flour, and confectioner’s sugar. That’s it!
How to make it
1. Add flour and sugar to the food processor. Add the cold butter. Pulse until the mixture has a breadcrumb consistency.
2. Pulse until dough is combined completely and is sticky. Don’t overwork it.
3. Add the dough to your tart pan and press down with your fingers to evenly spread the dough all over the pan and edges.
4. You can use a small flat surface like the bottom of a measuring cup to help even out the dough all over the pan.
5. Trim edges with a knife and add the extra dough to patch up thin spots.
6. Bake the tart shell until it’s a pale golden brown on the edges and baked through on the bottom for about 15 to 20 minutes.
You can blind bake the tart shell with baking beans inside to help the crust stay flat. I find it is not necessary; I have a trick, actually, the same trick as above: While the shell is still warm, you can use the small flat surface of a measuring cup to help even out the baked shell all over the pan.
7. Grate the ginger and juice the Meyer lemons. 8. In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, and salt.
9. Pass the mixture through a fine-mesh strainer to take out any lumpy bits. Add three tablespoons of the grated ginger. Mix well but don’t overwork the mixture.
10. Transfer the filling to the crust and bake until the edges are set, and the center no longer jiggles but does not look dry, 20-25 minutes. Let the tart cool completely before slicing.
You can serve as is. Occasionally, I like to sprinkle some confectioner’s sugar on top right before serving.
Tips & substitutions
- If Meyer lemons are not in season, I use any other citrus fruit in my fridge. Regular lemons are also delicious in this tart. Limes work great with ginger as well.
- Run out of confectioner’s sugar but have enough granulated? No problem. Per Betty Crocker, you can make powdered sugar from granulated sugar by simply blending 1 cup of granulated sugar and one teaspoon of cornstarch until a fine powder. 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar.
- Is no fresh ginger available? Substitute with one teaspoon of ground ginger. You can also omit it entirely. The tart will be delicious.
More sweet treats
- If you love coffee, you can learn how to make Greek coffee!
- This berry mascarpone tart is fresh with a buttery, crumbly crust.
- This puff pastry apple pie has tangy apples, butter, sugar, and a touch of fresh rosemary.
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Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Meyer Lemon Ginger Tart
Equipment
- Food processor
- A 11 inch tart pan
- Rimmed baking sheet
- a citrus squeezer
- 2 medium bowls
- A mesh strainer
Ingredients
for the crust
- 2 sticks salted butter cold, cut in 1/2 inch squares
- 2 cups all purpose flour
- 2/3 cup confectioner’s sugar
for the filling
- 1 cup Meyer lemon juice about 6 Meyer lemons
- 1 1/4 cup confectioner’s sugar
- 4 egg yolks
- 1 whole egg
- 1/4 cup all purpose flour
- 3 tablespoon grated ginger
- ¼ teaspoon kosher salt
For serving
- confectioners’ sugar optional
Instructions
- Heat the oven to 350 degrees.
Make the crust
- Add flour and sugar in the food processor. Add the cold butter. Pulse until mixture has a breadcrumb consistency.
- Add the dough in your tart pan and press down with your fingers to evenly spread the dough all over pan and edges.
- You can use a small flat surface like a the bottom of a meassurring cup to help even out the dough all over pan.
- Trim edges of pastry with a knife and add the extras to patch up thin spots.
- Bake the tart shell until it is a pale golden brown on the edges and baked through on the bottom for about 15 to 20 minutes.
Make the filling & bake
- Grate the ginger and juice the meyer lemons.
- In a bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, and salt. Make sure no lumps remain, but be careful not to overmix.
- Pass the egg mixture through a fine-mesh strainer to take out any lumpy bits. Add the 3 tbsp of grated ginger and mix. Don't overwork the mixture.
- Transfer the filling to the crust and bake until the edges are set and the center no longer jiggles, but does not look dry, 20-25 minutes. Let the tart cool completely before slicing.
Notes
- Place the tart pan on a rimmed baking sheet before baking. It is easier to move it in and out of the oven, and in case there are spills, the baking sheet will catch them.
- You can serve as is or sprinkle some confectioner’s sugar on top right before serving.
Nutrition
Heya, this looks lovely but how much flour goes into the filling? Looking forward to making this. Adam
Hi Adam! It’s a really lovely tart! The flour for the filling is 1/4 cup, it was an editing mistake :-). Thank you for catching that! Recipe is updated now.
Thank you for the quick reply and info Jenny. I’m making this Saturday as a dessert with some Scottish heather honey ice cream to go with. It looks like an awesome tart and I love lemon and ginger so can’t wait to give it a go. Thanks again, Adam
Scottish heather honey ice cream sounds divine Adam!
Hi! This sounds lovely. Before I make it, I’d just like to confirm one thing. The ginger should be grated fresh ginger, not ground dried ginger, correct?
Hi Rich! You are correct , it’s fresh grated ginger! x Jenny
This is a fantastic pie! I used even more ginger because I like it “extra tart”, and wow– what an explosion of flavor! Very unexpected, not only is it incredibly tasty, it looks so pretty too. This is pie is now on my list if I want to impress my friends or family;) Thank you Jenny, what a discovery!
This tart is just sublime! It’s the perfect passpartout! As a little something for a girls get together or after a nice dinner, maybe with a blob of cream (busted! I do love double cream).
It’s light, fluffy and looks and feels so innocent!
The only problem: it’s oh so more-ish! I couldn’t stop at one piece, I went straight for a second and on my way to bed I had to go back for a third -)
Then I woke up thinking of the tart! I can definitely see a love affair here being born.
Thank you so much, Eri! ❤️
I am a lemon lover to the core. This is my kind of recipe. What a great tart to serve at a bbq party.
It is perfect for a summer get-together and so easy to make. Thanks so much, Gloria!
I make a pretty similar pie, as I just love the lemon and ginger combination. Now I have an excuse to make another soon because I must try your recipe!
Thank you so much, Eva!
You had me at lemon tart. I love this recipe, and I can see why this cake makes your heart happy. I will make mine too, looks super delicious and so beautiful! I will definitely be trying this. Thank you for sharing!
You won’t be disappointed, it is a winner. Thank you so much, Natalia!
I love the combination of meyer lemon and ginger, it’s great in a marmalade too. I would never be able to resist a piece (or two) of this tart.
Two pieces are always best! Thank you so much, Bernice!
I couldn’t think of anything lovelier than lemon and ginger for such a beautiful tart bursting with color and flavor! This is simply stunning. I must try it over the weeked 😀
Thank you so much, Tammy! Hope you love it as much as I do!
Oh I just know I am going to LOVE this lemon tart! Meyer lemons, yum. Freshly grated ginger, yes please.
You won’t be disappointed! Thank you so much, Tristin!
That filling would make me so happy, too! Love the tang of citrus desserts, and Meyer lemons are amazing!
Me too! I am addicted to lemony tangy desserts. Thank you so much, Nicoletta!