Meyer Lemon Tart Recipe

If you’re on the hunt for a dessert that’s bright, tangy, and just the right amount of sweet, this Meyer Lemon Tart Recipe is going to become your new obsession. I absolutely love how this tart balances creamy, zesty filling with a buttery, flaky crust—there’s something about the Meyer lemons that just lifts it into a whole new level of deliciousness. Trust me, once you try this, you’ll find yourself craving it for brunches, dinner parties, or simply to treat yourself after a long day.

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Ingredients You’ll Need

This Meyer Lemon Tart Recipe relies on a careful combination of fresh ingredients that bring out the tart’s signature creaminess and tang. A few specialty items like almond flour add a subtle depth, but most of these are common pantry staples. Just be sure to pick the freshest Meyer lemons you can find—they truly make or break the flavor!

• Unsalted butter: I always use room temperature butter for easy mixing and a tender crust.
• Kosher salt: Just a pinch to balance the sweetness and bring flavors forward.
• Powdered sugar: Sift it to make sure your crust is silky smooth without any lumps.
• Almond flour: Adds a subtle nuttiness; make sure it’s finely ground for the best texture.
• Pure vanilla extract: A splash brightens the filling and adds warmth.
• Eggs and egg yolks: These give the filling its rich, custard-like texture.
• Unbleached all-purpose flour: Opt for unbleached for a fresher, more natural flour taste.
• Granulated sugar: Balances the tartness from the lemons nicely.
• Lemon zest and fresh Meyer lemon juice: The stars of the show! Always zest before juicing.
• Egg whites: Whipped into a meringue topping that’s light and glossy—such a nice contrast to the tangy filling.

Variations

One of the things I adore about this Meyer Lemon Tart Recipe is how easy it is to make your own tweaks. I often switch up the crust or the meringue topping depending on who’s coming to dinner or what I have on hand. Feel free to get creative—you’ll discover your own favorite version!

• Crust Variations: Sometimes I swap out half the all-purpose flour for oat flour to add a nuttier flavor and a slightly different texture, which my family loves.
• Dairy-Free Option: You can replace butter with coconut oil in the crust and filling, though the texture will be a bit different but still delicious.
• Sweetener Swap: For a less sweet tart, reduce granulated sugar slightly or substitute with honey for a floral touch.
• Meringue Alternatives: If whipped egg whites aren’t your thing, a dusting of powdered sugar or a simple glaze also shine beautifully on top.

How to Make Meyer Lemon Tart Recipe

Step 1: Crafting the Perfect Tart Crust

Start by creaming together the room temperature butter with powdered sugar, kosher salt, and almond flour. This is where patience pays off—keep mixing until it’s light and fluffy. Then, add the vanilla, egg, and egg yolk. Once smooth, slowly fold in the sifted all-purpose flour until the dough just comes together. Don’t overwork it; you want that melt-in-your-mouth tenderness. Chill the dough for about 30 minutes to make it easier to roll and to prevent shrinking during baking.

Step 2: Blind Baking Your Crust

Roll out the chilled dough on a lightly floured surface, then fit it into your tart pan. Prick the bottom gently with a fork to avoid puffing. Here’s the trick I learned: line the crust with parchment paper and fill it with pie weights or dried beans to keep it from shrinking. Bake in a preheated oven until golden—about 20 minutes. This step is essential for a crisp base that won’t get soggy once you add the filling.

Step 3: Making the Zesty Meyer Lemon Filling

In a bowl, whisk together granulated sugar, lemon zest, and Meyer lemon juice. Beat in eggs and egg yolks until fully combined, then mix in softened butter until silky smooth. Pour the mixture through a fine mesh strainer to catch any bits of cooked egg or zest. Bake the filled tart shell gently at a slightly lower temperature to set the luscious lemon custard without cracking. Expect it to take around 30-35 minutes—watch closely and look for that slight wobble in the center.

Step 4: Whipping and Adding the Meringue Topping

While the filling cools a bit, whip the egg whites with granulated sugar to stiff peaks. Spread the glossy meringue evenly over the tart and pop it back in the oven just long enough to lightly brown the peaks—about 3 to 5 minutes under the broiler works perfectly. Keep a close eye so it doesn’t burn! This meringue adds a delicate sweetness that balances the tart lemon beautifully.

How to Serve Meyer Lemon Tart Recipe

Garnishes

I usually keep it simple and sprinkle a few thin strips of fresh Meyer lemon zest on top right before serving—it brightens the flavor and looks gorgeous. Sometimes, I add a few fresh mint leaves for a refreshing contrast. If you want to get fancy, a dusting of powdered sugar or a few edible flowers make this tart stunning for guests.

Side Dishes

This tart pairs beautifully with a lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For brunch, I like pairing it with fresh berries or a simple green salad with toasted nuts for a balance of flavors and textures.

Creative Ways to Present

For special occasions, I’ve made mini Meyer lemon tarts using tartlet pans—they’re perfect for giving as edible gifts too. Another fun twist is to swirl the meringue into peaks with a spatula for a rustic, homemade look instead of a smooth finish.

Make Ahead and Storage

Storing Leftovers

After it cools completely, cover your leftover tart tightly with plastic wrap or store it in an airtight container in the fridge. It keeps well for about 3 days, and honestly, the flavors deepen a bit overnight, making it even better the next day.

Freezing

I don’t usually freeze the tart with the meringue topping because the texture can get a bit weepy, but the crust and lemon filling (without meringue) freeze beautifully. Just thaw overnight in the fridge and add fresh meringue before serving.

Reheating

If you want to serve it slightly warm, pop the tart in a low oven (around 275°F/135°C) for 8-10 minutes. Avoid microwaving, as it can turn the crust soggy and the filling rubbery.

FAQs

Final Thoughts

When I first tried this Meyer Lemon Tart Recipe, I never imagined how quickly it would become a staple in my dessert rotation. There’s something so satisfying about the way the tangy, creamy filling meets a crispy, buttery crust with that glossy meringue crown on top. Whether you’re baking for experienced dessert lovers or new cooks, this tart delivers every time—and I genuinely hope you have as much fun making and eating it as I do. Ready to impress everyone with your skills? Grab some fresh Meyer lemons, and let’s get baking!

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