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5.0 from 12 votes

Meyer Lemon Tart

Sweet Meyer lemons are used to make this tart tart. A salty shortbread crust and a touch of honey make it more interesting than your average lemon bar. This would be a beautiful dessert for Easter! Plus: make-ahead for the win.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 Servings
Calories: 457 kcal
Course: Dessert
Cuisine: American

Ingredients

Shortbread crust:
  • 3/4 cup unsalted butter room temperature, cut into 1-inch pieces
  • 2/3 cup powdered sugar
  • 1 & 3/4 cups all-purpose flour spooned and leveled
  • 2 tablespoons cornstarch
  • 1 & 1/4 teaspoons kosher salt
Filling:
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 1 tablespoon Meyer lemon zest finely grated
  • 2/3 cup Meyer lemon juice fresh
  • 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
  2. Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
  3. Whisk together 1 and 3/4 cup flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (save the bowl) and pulse until the mixture resembles small pebbles. Don't over do it, but do make sure that the flour is incorporated.
  4. Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides. If you encounter a particularly sticky section, sprinkle it with flour and pat it in. A glass or measuring cup may be useful in pressing the crust into the corners.
  5. (At this point you can cover the crust and refrigerate for 24 hours. I mean, if you're a planner. Not me.)
  6. Bake at 325 for about 24 minutes, or until the edges are beginning to brown and the center is firm to the touch. When the crust is done, turn the oven down to 300 degrees F.
  7. While the crust is baking, make the filling: In a large bowl or stand mixer, whisk together the 3 eggs and 2 egg yolks. Whisk in sugar, honey, lemon juice, and lemon zest.
  8. In the same bowl that you combined the flour for the crust, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Add to the egg mixture. Whisk it well. If there are lumps of flour, there will be lumps of flour in your tart, so try to get them all out.
  9. Pour the filling into the hot crust. Carefully transfer it to the 300 degree oven (the filling is quite liquid-y). Bake for 30 minutes or more, until the center is not longer wiggly.
  10. Let cool on a wire rack. Cover and chill for 3+ hours. (I also think it tastes great room-temp)
  11. To serve, carefully slide a knife in between the crust and the pan, all the way around the edge, then release the springform pan.

Notes

  • The original recipe called for very thinly sliced lemons to be baked on top. I loved the tartness that it added, but I couldn't get over the bitter aftertaste, so the second time around I left it out and decreased the sugar a bit. Click on the link below the recipe if the original recipe sounds intriguing.
  • Source: adapted from Bon Appetit

Nutrition Information

Serving 1slice Calories 457kcal (23%) Carbohydrates 63g (21%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 162mg (54%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 696IU (14%) Vitamin C 9mg (10%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 457

% Daily Value*

Serving 1slice
Calories 457kcal 23%
Carbohydrates 63g 21%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Potassium 96mg 2%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 696IU 14%
Vitamin C 9mg 10%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.