Meyer Lemon Ginger Tart
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
12
-
Calories
331 kcal
-
Course
Dessert
-
Cuisine
International
Meyer Lemon Ginger Tart
Description
The Meyer Lemon Ginger Tart is built on a crisp, buttery crust made by pulsing cold butter into flour and confectioners’ sugar, then pressed evenly into a tart pan and baked until pale golden. Its filling uses the juice of approximately six Meyer lemons combined with confectioners’ sugar, egg yolks, a whole egg, flour, kosher salt, and freshly grated ginger, producing a velvety custard with citrus brightness and a subtle ginger warmth. The mixture is strained to ensure smooth texture and baked until set. The tart can be served plain or finished with a dusting of confectioners’ sugar.
This tart offers a balance of sweet and tart flavors with the unique softness of Meyer lemons and the gentle spice of ginger. Its silky filling contrasts with the crisp edges of the baked crust, making it a satisfying choice when a fresh citrus dessert is desired. The preparation involves steps for even crust pressing and careful mixing to avoid lumps, resulting in a refined finish.
Sprinkling confectioners’ sugar just before serving adds a touch of sweetness and visual appeal. Using a rimmed baking sheet under the tart pan during baking helps catch any drips and facilitates easy handling. The tart can be served as a dessert, for tea, or light gatherings.
Ingredients
for the crust
- 2 ticks butter cold, cut in 1/2 inch squares, salted
- 2 cups all-purpose flour
- 2/3 cup confectioners sugar
for the filling
- 1 cup Meyer lemon about 6 Meyer lemons, juice
- 1 1/4 cup confectioners sugar
- 4 egg yolk
- 1 egg whole
- 1/4 cup all-purpose flour
- 3 tablespoon ginger grated
- 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
- Use a rimmed baking sheet to hold the tart pan while baking to catch any spills and make transferring easier.
- Dust with confectioners’ sugar before serving to add light sweetness and enhance appearance.
- Ensure the filling mixture is passed through a fine-mesh strainer to remove any lumps for a smooth custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 133mg | 44% |
| Sodium | 197mg | 8% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
