Go Back
+ servings
A Meyer lemon ginger tart with a piece cut out on white wood.

Meyer Lemon Ginger Tart

Deliciously tangy & sweet, this meyer lemon ginger tart will easily become your favorite dessert.
Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 331kcal
Author by Jenny Skrapaliori Graves


  • 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 ½ inch squares
  • 2 cups all purpose flour
  • cup confectioner's sugar

for the filling

  • 1 cup Meyer lemon juice about 6 Meyer lemons
  • 1 ¼ cup confectioner's sugar
  • 4 egg yolks
  • 1 whole egg
  • ¼ cup all purpose flour
  • 3 tbsp grated ginger
  • ¼ teaspoon kosher salt

For serving

  • 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.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 331kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 197mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 597IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg