Meyer Lemon Tart from Roxana’s Home Baking

Just look at this gorgeous Meyer Lemon Tart from my sweet friend Roxana Yawgel.

I’ve got one more guest blogger to introduce to you while my kitchen makeover is wrapping up.

Roxana, of Roxana’s Home Baking, is a phenomenal baker and self-proclaimed Pinterest Addict. She is also a proud Romanian immigrant and pours a lot of wonderful heritage into her dishes. On her site you will find all sort of tantalizing treats, including many that are gluten free and vegan.

Thanks so much for being here today Roxana!

meyer lemon tart recipe 5

Hello lovely readers of “A Spicy Perspective”! I’m Roxana, a self-taught baker, wanna-be photographer and the writer behind Roxana’s Home Baking. I’m honored to be here on Sommer’s beautiful blog sharing not a spicy treat but a creamy, custard-like, citrus tart.

For those of you not familiar with my blog, its main focus is baking everything from scratch. Baking not only brings me joy but completes me as well. Baking from scratch has a reputation of being too complicated and/or time-consuming, but it doesn’t have to be. Home baking may be as simple as a muffin recipe or something more laborious like a yeast bread or a layer cake.  Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience.

meyer lemon tart recipe 2

Early in the Spring, it’s the season for Meyer Lemons. These sweet lemons should not be confused with the regular lemons. Meyer lemons are a cross between lemons and mandarins. They are sweeter, have a thin skin and a floral orange touch making them perfect for fruit desserts, such as this tart.

If you do not have Meyer lemons you can use mandarin or other oranges, but I would not recommend using just lemons to make it. Maybe a combo between orange and lemons.

meyer lemon tart recipe 1

To make the tart it’s fairly easy.

For the crust all you need to do is pulse the ingredients in the food processor until a they come together forming a dough ball and for the custard filling the eggs are whisked until pale in color. Add the cream and Meyer lemon juice, pour into the crust and bake until set.

Does that sound hard? Most of the time I bake with my 3-year-old baby girl by my side, complicated recipes are not exactly what I’m looking for.

meyer lemon tart recipe 4

Thank you Sommer for allowing me to share this tart with your lovely readers. I hope I see you soon on Roxana’s Home Baking.

If you enjoyed this recipe, you can subscribe via email to get future updates sent straight to your inbox.


Meyer Lemon Tart


For the Crust:

  • 2 cups (240 grams) all-purpose flour
  • 10 tbsp cold diced butter
  • 2 egg yolks
  • 1/4 cup (30 grams) powder sugar
  • pinch of salt
  • few drops of iced water

For the Filling:

  • 4 eggs
  • 3/4 cup superfine sugar (if you don't have any, place 3/4 cup sugar in a food processor and pulse a few times until it's fine)
  • 1/2 cup heavy cream
  • 2/3 cup freshly squeezed Meyer lemon juice
  • 1 tbsp finely grated Meyer lemon zest

For the Topping:

  • 2-3 Meyer lemons
  • 2/3 cup (140 grams) sugar
  • 3/4 cup water


  1. For the Crust: In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minutes until the mixture resembles fine breadcrumbs. Slowly, through the feeding tube, add a couple of drops at a time of iced cold water, until the dough comes together in a ball.
  2. Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
  3. Meanwhile heat the oven to 400F. When the crust is chilled, roll it out on a slightly floured surface. Carefully, place the rolled crust on the bottom and the sides of an 11 inch tart pan, also known as quiche pan. Trim any excess.
  4. Cover the crust with parchment paper, fill it with baking beans/rice/beads. Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans and bake the crust, uncovered for another 10 minutes. Remove from the oven and leave to cool for at least 30 minutes. (the crust can be made a day ahead)
  5. For The Filling: Reduce the oven temperature to 300F.
  6. In a mixing bowl add the eggs and sugar and whisk for about 5 minutes or until pale in color. Add the heavy cream, Meter lemon juice and grated Meyer lemon zest.
  7. Pour the filling into the cold crust and bake for 35-40 minutes or until just set. Cool completely before removing from the pan.
  8. For the Topping: Thinly slice Meyer lemons. Remove the seeds.
  9. In a small saucepan add the sugar and water and stir to combine. Place over low heat, dip the Meyer lemon slices in and let simmer for about 25-30 minutes or until the pulp looks transparent. Take the slices out and arrange them on the tart. Dust with some powder sugar (optional), slice and enjoy!

*adapted from The Essential Baking Cookbook


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58 Responses to “Meyer Lemon Tart from Roxana’s Home Baking”

  1. #
    Averie @ Averie Cooks — April 10, 2013 @ 5:49 am

    Wow that is so pretty, vibrant and lovely looking!


  2. #
    Tieghan — April 10, 2013 @ 6:29 am

    Could this be any prettier? Nope, it is beautiful! I am still in aw!


  3. #
    Abby @ The Frosted Vegan — April 10, 2013 @ 6:35 am

    Lovely tart, I love that this has the lemon slices on top!


  4. #
    Leah | So, How's It Taste? — April 10, 2013 @ 6:53 am

    That looks too pretty to eat, but I would gladly take a slice or two!


  5. #
    marla — April 10, 2013 @ 7:13 am

    Such a beautiful tart & lovely guest post! Great to see you here Roxana!


  6. #
    Maria — April 10, 2013 @ 7:24 am

    Such a gorgeous tart! Pinned!


  7. #
    Kiran @ — April 10, 2013 @ 7:43 am

    So pretty!! And drool-worthy :D


  8. #
    Brenda @ a farmgirl's dabbles — April 10, 2013 @ 7:56 am

    Such a lovely, lovely tart – I love the addition of cream in the lemon filling! Thank you Roxana and Sommer!


  9. #
    Jenny Flake — April 10, 2013 @ 8:01 am

    This is stunning! Love the gorgeous color!


  10. #
    Marian (Sweetopia) — April 10, 2013 @ 8:20 am

    Just gorgeous, Roxana! I’m so inspired!


  11. #
    Marly — April 10, 2013 @ 8:34 am

    Hi Roxana! I love the color in these photographs – lovely dessert!


  12. #
    Anna @ Crunchy Creamy Sweet — April 10, 2013 @ 8:52 am

    Gorgeous tart! I love the lemon slices on top! Pinnng!


  13. #
    Stephanie @ Girl Versus Dough — April 10, 2013 @ 9:00 am

    So pretty and so tasty-looking, too! Well done, Roxana!


  14. #
    Erika @Southern Souffle — April 10, 2013 @ 9:15 am

    WOW.. gorgeous tart.. so vibrant in color!


  15. #
    Amanda — April 10, 2013 @ 9:37 am

    Beautiful tart, what a wonderful treat this would make :) Thanks Roxana.


  16. #
    DessertForTwo — April 10, 2013 @ 9:53 am

    So gorgeous and so spring!


  17. #
    Nicole @ Young, Broke and Hungry — April 10, 2013 @ 10:27 am

    What a perfect tart for spring! And so easy too.


  18. #
    Kate — April 10, 2013 @ 10:32 am

    That might be a recipe I need to tackle this weekend. Thanks for sharing!


  19. #
    Jeanette — April 10, 2013 @ 10:38 am

    Roxana is such a talented baker – what a beautiful tart!


  20. #
    Sandy@ReluctantEntertainer — April 10, 2013 @ 10:58 am

    So pretty and lovely! Hi, Roxana! Love this post, Sommer!


  21. #
    Kelli @ The Corner Kitchen — April 10, 2013 @ 11:48 am

    Such a beautiful (and no doubt delicious!) tart!!


  22. #
    Angie — April 10, 2013 @ 11:53 am

    I LOVE Roxanna!!!!!!!!


  23. #
    Paula - bell'alimento — April 10, 2013 @ 11:54 am

    That looks amazing. Love anything with meyer lemon.


  24. #
    Kristin — April 10, 2013 @ 11:56 am

    What a perfectly beautiful tart! I’ve heard great things about Meyer lemons, but I’ve never had one myself! Sheltered. I know.


  25. #
    Kelly Senyei | Just a Taste — April 10, 2013 @ 12:37 pm

    Gorgeous! I absolutely love the drifts of powdered sugar!


  26. #
    Kate@Diethood — April 10, 2013 @ 1:05 pm

    Oh mah mah mah … ~slurp~ … Beautiful tart, Roxana!!


  27. #
    Rusty H — April 10, 2013 @ 1:21 pm

    I see a Meyer Lemon Tart in my future. Most likely this weekend. Looks fabulous..!!


  28. #
    JulieD — April 10, 2013 @ 2:03 pm

    Hi Roxana! I love Meyer lemons and your tart is just gorgeous!!


  29. #
    Laura (Tutti Dolci) — April 10, 2013 @ 2:27 pm

    So nice to see Roxana here! That is one gorgeous tart!


  30. #
    Denise@BeBetsy — April 10, 2013 @ 6:10 pm

    Amazing and beautiful post. Found you in a tweet from @SpicyPerspectiv

    So glad we did! Will check back soon. All the best ~ Sharon and Denise


  31. #
    Julie @ Table for Two — April 10, 2013 @ 6:42 pm

    This is absolutely gorgeous and I love a delicious lemon tart! I love that sweet tart acidity to desserts :)


  32. #
    Katrina @ Warm Vanilla Sugar — April 10, 2013 @ 7:17 pm

    Mmmm this looks crazy-good!!


  33. #
    Lora @cakeduchess — April 10, 2013 @ 7:38 pm

    A beautiful guest post from Roxana. I enjoy her recipes and can’t wait to try this sweet Meyer lemon tart. Hope you both are having a beautiful week! :)


  34. #
    Belinda @zomppa — April 10, 2013 @ 8:52 pm

    The Meyer lemon is the brightest happiest way to herald spring!


  35. #
    Stacy | Wicked Good Kitchen — April 10, 2013 @ 9:56 pm

    Wow! Such a gorgeous tart, Roxana! And, so easy to boot! I’m new to your blog (as you know), Roxana, and just fell in love with it. The stunning photography of your beautiful baked creations is just pure eye candy for this girl. Thanks, Sommer, for hosting Roxana! xo


  36. #
    Miss @ Miss in the Kitchen — April 10, 2013 @ 11:03 pm

    I found Meyer lemons in the big city grocery store this spring, and I am hooked! This tart looks so amazing!


  37. #
    zerrin — April 10, 2013 @ 11:16 pm

    What a vibrant tart! I can’t take my eyes from it, AMAZING! Stunning Pictures! I love Roxana’s blog and her recipes, she always has something to bake, which makes me a regular follower of her blog. And it’s great that she makes the crust herself! I’m always for homemade crusts!


  38. #
    All That's Left Are The Crumbs — April 11, 2013 @ 1:20 am

    I will definitely be on the lookout for some Meyer lemons so that I can make this tart.


  39. #
    Carolyn — April 11, 2013 @ 5:05 am

    Yay, I love Roxana! What a wonderful guest post.


  40. #
    Kevin @ Closet Cooking — April 11, 2013 @ 6:17 am

    That just screams spring! I like the lemon slices on top!


  41. #
    Roxana | Roxana's Home Baking — April 11, 2013 @ 7:02 am

    Hi Sommer,
    Thank you for allowing me to share this recipe on your blog.
    Thank you everyone for the lovely words. You’re so kind <3


  42. #
    Tara @ Unsophisticook — April 11, 2013 @ 9:19 am

    I grabbed a bag of Meyer lemons on impulse at the grocery store the other day — I think I know what I’m making now!


  43. #
    Ali | Gimme Some Oven — April 11, 2013 @ 3:29 pm

    Looks absolutely beautiful. Cheers to Meyer lemons!!


  44. #
    Crystal — April 11, 2013 @ 5:46 pm

    This tart looks absolutely beautiful! The perfect excuse to dig out my tart pan!


  45. # — April 12, 2013 @ 12:36 am

    Gorgeous! Lemon is my favorite! Definitely making this!


  46. #
    Colette @JFF! — April 12, 2013 @ 12:47 am

    The lemon slices on top make the tart so pretty.


  47. #
    TidyMom — April 12, 2013 @ 5:44 am

    you had me at lemon!!! looks amazing Roxana!!

    Sommer, I can’t wait to see the kitchen!


  48. #
    Sarah @ SimplyScrumptiousBySarah — April 12, 2013 @ 6:49 pm

    This is absolutely gorgeous!!! What a beautiful dessert! :-)


  49. #
    Anita at Hungry Couple — April 12, 2013 @ 7:15 pm

    Gorgeous and absolutely drool worthy, Roxana!!


  50. #
    Nutmeg Nanny — April 12, 2013 @ 7:30 pm

    So bright and beautiful! This looks delicious :) I love meyer lemons.


  51. #
    Katrina @ In Katrina's Kitchen — April 17, 2013 @ 8:51 am

    Such a pretty pretty tart. Great post, Roxana!


  52. #
    Khushboo — July 20, 2014 @ 3:03 am


    Sommer, amazing recipes. Pls give an eggless lemon tart recipe. My husband loves lemon tart.


  53. #
    kolaci sa dzemom recepti — March 22, 2015 @ 5:31 pm

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