Meyer Lemon Tart Recipe

If you’re on the hunt for a dessert that’s bright, luscious, and totally crowd-pleasing, I’ve got just the thing for you—a Meyer Lemon Tart Recipe that’s as irresistible as it is elegant. I absolutely love this tart because it nails that perfect balance of creamy, tangy lemon filling and buttery, crumbly crust. When I first tried this recipe, I was blown away by how the gentle floral notes of Meyer lemons create a dessert that’s fresh but still deeply comforting. Stick around, and I’ll walk you through everything you need to whip up this showstopper in your kitchen.

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Ingredients You’ll Need

This Meyer Lemon Tart Recipe uses simple, fresh ingredients that work together beautifully. Don’t skip on fresh Meyer lemons—they really do make all the difference in flavor and aroma. Also, I like using almond flour in the crust for that subtle nuttiness and extra tenderness.

• Unsalted Butter: Make sure it’s at room temperature for easy mixing and the best texture in both crust and filling.
• Kosher Salt: Just a pinch enhances all the lemony flavors without overpowering.
• Powdered Sugar: Sift it to avoid lumps, which keeps the crust silky smooth.
• Almond Flour: Sifted to keep the crust light and tender with a subtle nutty flavor.
• Vanilla Extract: Adds warmth and depth to the dough, complementing the citrus perfectly.
• Eggs & Egg Yolks: They provide structure and richness, both in the crust and the luscious lemon filling.
• Unbleached All-Purpose Flour: The foundation for your crust, sifted for best results.
• Granulated Sugar: For sweetness in both crust and filling; balance is key to keep that tartness in check.
• Lemon Zest & Meyer Lemon Juice: Fresh is best! The zest pumps up the aroma, while juice brings the zesty tart flavor.
• Egg Whites: Whipped to help lighten the filling, giving it that delicate texture.

Variations

I often tweak this Meyer Lemon Tart Recipe just slightly depending on the season or who I’m serving it to. Feel free to customize the tart to make it uniquely yours—you’ll find it’s really forgiving and fun to experiment with.

• Ginger Twist: Once, I added a teaspoon of fresh grated ginger to the filling—it gave the tart a warm spice note that surprised and delighted my family.
• Gluten-Free Crust: Swap the all-purpose flour with a gluten-free blend; the almond flour helps keep the dough tender and flavorful.
• Herbal Infusion: I’ve enjoyed infusing the lemon juice with a sprig of thyme or basil for 10 minutes before using—it adds an elegant, fresh herbal undertone.
• Meringue Topping: For a fancy touch, whip the leftover egg whites with sugar and brown them lightly with a torch to make a beautiful lemon meringue tart.

How to Make Meyer Lemon Tart Recipe

Step 1: Prepare the Crust Dough

Start by creaming together 12 tablespoons of room-temperature unsalted butter with 1/2 teaspoon kosher salt and 1 cup sifted powdered sugar until it’s fluffy and pale—you’ll really see the texture change. Then add 1/4 cup sifted almond flour, 1 1/2 teaspoons pure vanilla extract, 1 large egg, and 1 large egg yolk, mixing gently but thoroughly. Finally, sift in 2 1/2 cups unbleached all-purpose flour and gently fold it in until the dough just comes together. Pro tip: avoid overworking the dough to keep it tender and flaky. Wrap the dough in plastic, flatten it into a disc, and chill for at least 1 hour—this resting step makes rolling it out much easier.

Step 2: Blind Bake the Crust

Once chilled, roll out the dough gently on a floured surface to fit your tart pan (about 9 inches works well). Press it evenly into the pan and prick the bottom all over with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15-20 minutes until the edges start to turn golden. Remove the weights and parchment, then bake for another 5-7 minutes until the base is dry and lightly golden. This keeps your crust crisp when the filling goes in.

Step 3: Make the Meyer Lemon Filling

In a medium saucepan, whisk together 3/4 cup granulated sugar, 3 teaspoons Meyer lemon zest, 3/4 cup fresh Meyer lemon juice, 4 large egg yolks, and 2 large whole eggs until smooth. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon—this usually takes about 8-10 minutes. Remove from heat and whisk in 8 tablespoons room-temperature unsalted butter until fully incorporated and silky smooth. This step is where you really develop that luscious, creamy texture I love about this tart’s filling.

Step 4: Whip the Meringue and Fold

Using clean, dry beaters, whip 3 large egg whites until they form soft peaks, then gradually add 1/2 cup granulated sugar and continue whipping until you get stiff, glossy peaks. Gently fold about a third of the meringue into the lemon filling to lighten it, then carefully fold in the remaining meringue—this creates a delicate, airy texture that balances the tartness beautifully.

Step 5: Bake and Chill the Tart

Pour the filling into the pre-baked crust and smooth the top. Bake at 325°F (160°C) for about 30-35 minutes, or until the filling is just set but still quivers slightly in the center. This gives you that creamy, custard-like consistency. Let the tart cool to room temperature, then refrigerate it for at least 4 hours—or overnight if you can wait that long. I promise, the flavor only deepens and the texture firms up perfectly when chilled.

How to Serve Meyer Lemon Tart Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar and a few thin slices of fresh Meyer lemon to highlight the star ingredient. Sometimes, I sprinkle a few edible flowers or finely chopped fresh mint leaves for a pop of color and freshness—it’s a simple step that makes the tart feel festive and special.

Side Dishes

This tart is perfect on its own, but if you’re serving it at a brunch or dinner party, I like to pair it with fresh berries or a dollop of lightly sweetened whipped cream. A scoop of vanilla bean ice cream is a decadent treat too, especially if you prefer a creamier contrast to the tartness.

Creative Ways to Present

For celebrations, I’ve tried creating mini individual tarts in ramekins, which makes serving easy and elegant. Another time, I scattered crushed pistachios around the edges for a festive crunch and a pop of green that contrasts beautifully with the bright yellow filling.

Make Ahead and Storage

Storing Leftovers

Store any leftover Meyer Lemon Tart in an airtight container in the fridge. It keeps well for up to 3 days, and honestly, I find it tastes even better on day two after the flavors have mingled a bit more. Just keep it chilled to preserve that creamy filling.

Freezing

I’ve frozen this tart a couple of times without issues. Wrap it tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw it overnight in the fridge. The texture might be slightly less crisp in the crust, but the filling remains divine.

Reheating

I generally serve this tart chilled, but if you want it a bit warmer, I let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can affect the texture of the creamy filling. Patience pays off here—trust me!

FAQs

Final Thoughts

This Meyer Lemon Tart Recipe holds a special place in my heart because it’s one of those desserts that feels like a sunny day captured in a bite. Every time I serve it, family and friends are amazed not just by the flavor but by how elegant it is without the fuss. I hope you give this recipe a try—you’ll find it’s incredibly rewarding and easier than it looks. So grab those beautiful Meyer lemons and treat yourself to this creamy, tangy, buttery delight. Trust me, you’ll want to make it again and again!

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