A Spicy Perspective

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

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 Recipe
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5 from 2 votes
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Meyer Lemon Tart

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
A gorgeous creamy, custardy and citrusy Meyer Lemon Tart.
Servings: 8 slices


For the Crust:

  • 2 cups all-purpose flour
  • 10 tablespoons cold diced butter
  • 2 egg yolks
  • 1/4 cup powder sugar
  • Pinch  salt
  • 3-5 drops ice water

For the Filling:

  • 4 eggs
  • 3/4 cup superfine sugar or pulse 3/4 cup sugar in a food processor until it's fine
  • 1/2 cup heavy cream
  • 2/3 cup freshly squeezed Meyer lemon juice
  • 1 tablespoon finely grated Meyer lemon zest

For the Topping:

  • 2-3 Meyer lemons
  • 2/3 cup sugar
  • 3/4  cup  water


For the Crust:

  • In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minute until the mixture resembles fine breadcrumbs. Slowly, through the feed tube, add a couple of drops at a time of iced cold water, until the dough comes together in a ball.
  • Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
  • 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.
  • 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.)

For The Filling: 

  • Reduce the oven temperature to 300F.
  • 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.
  • Pour the filling into the cold crust and bake for 35-40 minutes or until just set. Cool completely before removing from the pan.

For the Topping: 

  • Thinly slice Meyer lemons. Remove the seeds.
  • 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!


Serving: 1slice, Calories: 493kcal, Carbohydrates: 65g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 189mg, Sodium: 166mg, Potassium: 101mg, Fiber: 1g, Sugar: 40g, Vitamin A: 840IU, Vitamin C: 9mg, Calcium: 37mg, Iron: 2mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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57 comments on “Meyer Lemon Tart from Roxana’s Home Baking”

  1. My favorite of all time. So delicious. Awesome recipe.


  2. Pingback: Things I Love: Meyer Lemon Recipes

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  4. Pingback: Meyer Lemon Tart | Pickle and the Pie

  5. Such a pretty pretty tart. Great post, Roxana!

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

  7. Gorgeous and absolutely drool worthy, Roxana!!

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

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

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

  11. The lemon slices on top make the tart so pretty.

  12. Gorgeous! Lemon is my favorite! Definitely making this!

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

  14. Looks absolutely beautiful. Cheers to Meyer lemons!!

  15. 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!

  16. 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

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

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

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

  20. 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!

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

  22. 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

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

  24. 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! :)

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

  26. 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 @BeBetsy.com

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

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

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

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

  31. Gorgeous! I absolutely love the drifts of powdered sugar!

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

  33. That looks amazing. Love anything with meyer lemon.

  34. I LOVE Roxanna!!!!!!!!

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

  36. Pingback: Meyer Lemon Tart — Roxana's Home Baking

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

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

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

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

  41. So gorgeous and so spring!

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

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

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

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

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

  47. Just gorgeous, Roxana! I’m so inspired!

  48. This is stunning! Love the gorgeous color!

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

  50. So pretty!! And drool-worthy :D

  51. Such a gorgeous tart! Pinned!

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

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

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

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

  56. Wow that is so pretty, vibrant and lovely looking!