Meyer Lemon Tart Recipe

If you’re searching for a dessert that blends bright, sunny flavors with a velvety smooth texture, this Meyer Lemon Tart Recipe is a total showstopper. It’s a perfect balance of tangy Meyer lemons and rich, buttery crust that feels like a little slice of sunshine on your plate. Honestly, once you try it, it quickly becomes one of those beloved go-to recipes you find yourself turning to whenever you want a dessert that’s refreshing yet indulgent. The way the vibrant citrus notes play with the sweet, creamy filling is simply irresistible.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—these simple staples each play a vital role in creating the perfect Meyer Lemon Tart Recipe. From buttery crust to luscious filling, every element contributes to the harmony of texture and flavor.

• Unsalted butter (3/4 cup, room temperature, cut into 1-inch pieces): This gives the crust its rich, tender crumb and perfectly flaky texture.
• Powdered sugar (2/3 cup): Adds a smooth sweetness to balance the tartness of the lemons in the crust.
• All-purpose flour (1 3/4 cups + 1/4 cup): The backbone of the crust and filling, providing structure without heaviness.
• Cornstarch (2 tablespoons + 2 teaspoons): Essential for thickening the crust and luscious, custardy filling.
• Kosher salt (1 1/4 teaspoons + 1/4 teaspoon): Enhances all the flavors, making every bite pop with brightness.
• Large eggs (3) and large egg yolks (2): They bring richness and help set the filling with a silky smooth finish.
• Sugar (3/4 cup): Sweetens the filling without overpowering the fresh lemon zing.
• Honey (3 tablespoons): Adds a warm depth of sweetness that perfectly complements the citrus.
• Meyer lemon zest (1 tablespoon, finely grated): Imparts aromatic brightness that’s signature to this dessert.
• Meyer lemon juice (2/3 cup, fresh): The star ingredient, delivering a sweeter, less acidic lemon flavor unique to Meyer lemons.

How to Make Meyer Lemon Tart Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by greasing a 9-inch springform pan using nonstick spray or butter, then preheat your oven to 325 degrees Fahrenheit. This step ensures your tart will come out clean and flawless without sticking.

Step 2: Make the Crust Base

Combine the butter and powdered sugar in a food processor and pulse until the mixture is silky smooth. This process helps the butter fully incorporate with the sugar, setting the stage for a tender crust.

Step 3: Add the Dry Ingredients for Crust

Whisk together the flour, cornstarch, and salt in a separate bowl, then add this to your butter mixture, pulsing until it forms small pebble-sized crumbs. This texture is key to achieving that buttery, flaky crust you’re dreaming of without overworking the dough.

Step 4: Press the Crust into Your Pan

Dump the crumbly mixture into your prepared pan and use well-floured hands to press it up about an inch and a half along the sides. A glass or measuring cup can be a handy tool here to push the dough evenly into every corner for a perfect base.

Step 5: (Optional) Chill the Crust

If you have the patience, you can cover and refrigerate the crust for up to 24 hours. This makes for a firmer crust that bakes evenly but feel free to skip this step if you’re as eager as I am to dive into dessert.

Step 6: Bake the Crust

Bake the crust at 325 degrees for about 24 minutes, until the edges begin to brown and the center feels firm. Once done, reduce the oven temperature to 300 degrees to prepare for the filling.

Step 7: Whisk the Filling Ingredients

In a large bowl or stand mixer, vigorously whisk the eggs and egg yolks, then add sugar, honey, Meyer lemon juice, and zest. This mixture is where the magic begins, blending sweetness and tartness into a luscious filling.

Step 8: Incorporate Dry Ingredients into the Filling

Use the previously used flour bowl to mix together flour, cornstarch, and salt for the filling. Add this mixture into the wet filling and whisk thoroughly to ensure no lumps remain—smoothness here equals perfection in your tart.

Step 9: Pour and Bake the Filling

Carefully pour your silky filling into the hot crust and return the pan to the oven at 300 degrees. Bake for about 30 minutes or until the center is almost set and no longer jiggles when you gently shake it.

Step 10: Cool Completely

Set the tart on a wire rack to cool before covering and refrigerating it for 3 or more hours. This not only helps the filling set fully but also lets the flavors meld beautifully. You might even find you enjoy it slightly chilled or at room temperature!

Step 11: Release and Serve

Before slicing, run a knife along the edge between the crust and springform pan to loosen the tart. Then gently release the pan sides—this step ensures each slice comes cleanly without breaking your gorgeous tart.

How to Serve Meyer Lemon Tart Recipe

Garnishes

A lightly dusted sprinkle of powdered sugar, a few thin twists of lemon peel, or a small sprig of fresh thyme can elevate the presentation while adding subtle complementary flavors that make every bite a delight.

Side Dishes

Pair this tart with freshly whipped cream or a scoop of vanilla bean ice cream to add creamy contrast to the bright citrus. A cup of strong coffee or an herbal tea also creates a lovely balance when serving.

Creative Ways to Present

For a fresh twist, serve individual mini Meyer Lemon Tarts in ramekins or create a tart platter with assorted citrus slices and edible flowers. These details make it feel extra special at any gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftovers covered tightly in the refrigerator for up to 3 days to maintain the crust’s texture and the filling’s delicate flavor.

Freezing

You can freeze the uncut tart wrapped in plastic wrap and foil for up to a month. Thaw it overnight in the fridge before serving for the best results.

Reheating

Since this tart is delicious chilled or room temperature, reheating is usually unnecessary. If you prefer it warm, gently heat individual slices in a low oven for a few minutes, but avoid microwaving to keep the crust crisp.

FAQs

Can I substitute regular lemons for Meyer lemons in this recipe?

While regular lemons will work, Meyer lemons are sweeter and more floral, giving the tart a unique, mellow flavor that’s hard to replicate exactly with standard lemons. If you use regular lemons, consider adding a bit more honey to balance the acidity.

What if I don’t have a food processor?

No worries! You can cut the butter into the sugar and dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs. It might take a bit more elbow grease but still yields a wonderful crust.

Can I make this tart gluten-free?

With some adjustments, yes! Substitute the all-purpose flour with a gluten-free flour blend suited for baking, and ensure your cornstarch and other ingredients are gluten-free certified. The texture may differ slightly, but the flavor will still shine.

How can I tell when the tart filling is done?

The filling should be set around the edges and mostly firm in the center but still have a slight gentle wobble—like jelly—when you shake the pan. It will continue to firm up as it cools.

Is it okay to eat the tart right after baking or should I wait?

Waiting is definitely recommended. Chilling the tart for several hours allows the filling to fully set and the flavors to mature, resulting in a better texture and more balanced taste. Though if you’re excited, room temperature is a great option too.

Final Thoughts

There’s just something so special about the Meyer Lemon Tart Recipe that makes it a treasure to have in your baking arsenal. Bright, buttery, and irresistibly smooth, it’s a dessert that turns any meal into a celebration. Give yourself the joy of sharing this sunny delight with your loved ones—once you try it, I promise it’ll become one of your most cherished recipes too.

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