Meyer Lemon Tart Recipe
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5 from 2 votes

Meyer Lemon Tart

A gorgeous creamy, custardy and citrusy Meyer Lemon Tart.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 493kcal
Author: Sommer Collier


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