• 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.