Meyer Lemon Ginger Tart
Deliciously tangy & sweet, this meyer lemon ginger tart will easily become your favorite dessert.
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
- ⅔ 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
- confectioners’ sugar optional
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.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
- 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.
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