Meyer Lemon Tart Recipe

If you’re anything like me, you love a dessert that’s both elegant and bursting with fresh citrus flavor. This Meyer Lemon Tart Recipe is exactly that—bright, creamy, and perfectly balanced between sweet and tart. It’s become my go-to recipe whenever I want to impress guests or simply treat myself to something special. Trust me, once you try this tart, you’ll understand why it’s such a crowd-pleaser and a favorite in my kitchen!

this …

Ingredients You’ll Need

One of the things I love about this Meyer Lemon Tart Recipe is how simple yet quality ingredients come together in harmony. Each ingredient plays its part to build that flaky crust and that silky lemon curd filling that’s the heart of the tart. I always recommend using fresh Meyer lemons when in season—they really make the flavor shine.

• Unsalted butter: Using rich, room temperature butter ensures a tender crust and silky filling.
• Kosher salt: Enhances all the flavors without overpowering the tartness of the lemons.
• Powdered sugar: Sifted to avoid lumps for a smooth dough and filling texture.
• Almond flour: Adds subtle nuttiness and helps create a tender, crumbly crust.
• Pure vanilla extract: A small touch warms the flavors, balancing the tartness.
• Eggs and egg yolks: Key to that creamy, custard-like filling and sturdy dough.
• Unbleached all-purpose flour: Creates a sturdy yet tender crust—sifting helps keep it light.
• Granulated sugar: The classic sweetness that balances the citrus punch.
• Lemon zest and fresh Meyer lemon juice: I often zest before juicing—the zest adds that intense lemon aroma we all crave.
• Egg whites: For that lovely meringue topping that adds a light, airy finish.

Variations

This Meyer Lemon Tart Recipe is a wonderful base, but I love to mix things up depending on my mood or occasion. You can easily customize it without losing that signature bright lemony punch.

• Adding fresh thyme or basil: I once infused a little fresh thyme into the filling for a savory twist—it surprised my family in the best way!
• Gluten-free crust: Swap all-purpose flour for a gluten-free blend and almond flour to keep it tender and nutty for friends with dietary needs.
• Meringue topping: Instead of a smooth glaze, I like to whip up a classic Italian meringue for a fluffy, toasted finish that everyone loves.
• Berry compote side: Pair the tart with a quick fresh berry sauce to add a vibrant color and extra freshness.

How to Make Meyer Lemon Tart Recipe

Step 1: Crafting the Perfect Tart Dough

Start by creaming the room temperature butter with kosher salt and powdered sugar until light and fluffy—this step is key to a tender crust. Then add the almond flour, vanilla extract, egg, and egg yolk, mixing gently before folding in the sifted all-purpose flour. Don’t overmix here; you want the dough just combined to keep it flaky. Wrap it in plastic and let it chill for at least 30 minutes. I find chilling really helps with rolling and prevents shrinking during baking.

Step 2: Blind Baking the Crust

Roll out your chilled dough on a lightly floured surface to fit your tart pan, about 9 inches in diameter. Gently press it into the pan and trim the edges. To avoid a soggy bottom, line the crust with parchment paper and fill it with pie weights or dried beans before baking. Bake at 350°F (175°C) for about 15-20 minutes until the edges start to get golden. This pre-baking ensures a crisp crust that holds up well with the luscious filling.

Step 3: Whisking Up the Meyer Lemon Filling

In a saucepan, combine the granulated sugar and lemon zest, stirring them together to release those fragrant oils. Whisk in fresh Meyer lemon juice, eggs, and egg yolks, then cook the mixture over medium-low heat, stirring constantly. As it thickens, you’ll see it turn into a silky curd. Remove from heat and whisk in the softened butter piece by piece until smooth and glossy. It’s pure magic watching the curd transform—this is what gives the tart that unforgettable creaminess.

Step 4: Filling and Baking the Tart

Pour the lemon curd into your pre-baked tart shell and spread it evenly. Bake the tart again at 325°F (160°C) for about 15-18 minutes until the filling is set but still slightly jiggly in the center—that’s perfect! Once it cools, the filling firms up nicely. This gentle baking step helps the flavors meld and ensures a flawless texture.

Step 5: Optional Meringue Topping

For a stunning finish, whip the egg whites with sugar to stiff peaks and spread or pipe over the tart. Briefly toast with a kitchen torch or under a broiler on low to add a beautifully golden, light, and airy contrast to the tart. The meringue adds a hint of sweetness and a show-stopping presentation—my guests always ask for seconds!

How to Serve Meyer Lemon Tart Recipe

Garnishes

I love to keep it simple with a light dusting of powdered sugar and a few thinly sliced Meyer lemon wheels or twists for that fresh citrus look. Sometimes I add a sprinkle of finely chopped fresh mint or thyme to bring out herbal notes that play nicely with the tartness. These simple garnishes take the tart from lovely to absolutely elegant.

Side Dishes

To complement the bright flavors, I often serve this tart alongside a dollop of lightly sweetened whipped cream or vanilla bean ice cream. For a special brunch, pairing it with a fresh berry salad or a light herbal tea works wonderfully. The tart is rich enough on its own but pairs beautifully with fresh, clean flavors.

Creative Ways to Present

For celebrations, I’ve decorated the tart with edible flowers or layered thin slices of candied Meyer lemon on top for a stunning centerpiece. Cutting the tart into smaller mini tartlets is also a great way to serve it at parties, allowing guests to sample without committing to a full slice. You’ll find that presentation is just as fun as baking it!

Make Ahead and Storage

Storing Leftovers

This Meyer Lemon Tart stays fresh in the fridge for up to 3 days when covered well with plastic wrap or stored in an airtight container. I’ve found that this short storage time actually helps the flavors meld even better—just make sure to bring it to room temperature before serving for the best texture.

Freezing

While freezing lemon tart isn’t my first choice, it does freeze okay if you wrap it tightly in plastic and foil. I recommend freezing before adding any meringue topping. When thawing, do so overnight in the fridge and bake off/unmound the meringue fresh for best results. I learned this trick after one too many soggy meringue disappointments!

Reheating

Leftover tart can be gently warmed in a 300°F oven for 5-7 minutes if you want to take the chill off. Avoid microwaving, as it can affect the texture and make the crust soggy. Letting it sit at room temperature for 30 minutes before serving usually does the trick perfectly.

FAQs

Final Thoughts

I absolutely love how this Meyer Lemon Tart Recipe turns out every single time—it’s bright, refreshing, and so wonderfully elegant. If you’re craving a dessert that feels special but isn’t intimidating to make, this is your winner. When I share this tart with friends and family, they’re always amazed at how something so simple can taste so fantastic. Give it a try—you’ll probably end up making it your signature dessert, just like I did!

Print