Cup of Yum
1. Heat the oven to 350 degrees.

Make the crust

1. Add flour and sugar in the food processor. Add the cold butter. Pulse until mixture has a breadcrumb consistency.
2. Add the dough in your tart pan and press down with your fingers to evenly spread the dough all over pan and edges.
3. You can use a small flat surface like a the bottom of a meassurring cup to help even out the dough all over pan.
4. Trim edges of pastry with a knife and add the extras to patch up thin spots.
5. 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

1. Grate the ginger and juice the meyer lemons.
2. 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.
3. 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.
4. 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.