This Meyer lemon ginger tart has a shortbread crust and a very lemony-gingery filling that makes my eyes close and my heart happy.
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.
Meyer Lemon Ginger Tart
- Food processor
- A 11 inch tart pan
- Rimmed baking sheet
- a citrus squeezer
- 2 medium bowls
- A mesh strainer
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
- confectioners’ sugar optional
- 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.
- 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.