Meyer Lemon Tart – Bright, Buttery & Refreshingly Tangy Dessert

If you’re craving something sweet with a hint of sunshine, this Meyer Lemon Tart is your answer. The bright citrus flavor of Meyer lemons blends beautifully with a buttery crust and silky lemon curd filling. It’s simple, elegant, and perfect for any occasion, from weekend baking to spring gatherings. Save this refreshing tart to bring a burst of brightness to your dessert table.

Why You’ll Love This Recipe

• Creamy lemon curd with a perfect balance of sweet and tangy
• Buttery, flaky crust that melts in your mouth
• Ideal for spring, Easter, or summer desserts
• Simple to make yet looks bakery-worthy
• Stores beautifully and serves well chilled

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• 1 egg yolk
• 1–2 tablespoons ice water

For the Meyer Lemon Filling

• ¾ cup granulated sugar
• 2 teaspoons lemon zest (about 2 Meyer lemons)
• ½ cup Meyer lemon juice (freshly squeezed)
• 3 large eggs
• 1 egg yolk
• 6 tablespoons unsalted butter, cut into cubes

For Garnish (optional)

• Powdered sugar
• Whipped cream
• Lemon slices or zest

Step-by-Step Instructions

1. Prepare the crust: In a bowl, combine flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until crumbly.
2. Add wet ingredients: Mix in the egg yolk and ice water, 1 tablespoon at a time, until the dough comes together.
3. Chill: Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Preheat oven to 350°F (175°C). Roll the dough and press it into a 9-inch tart pan. Prick the base with a fork.
5. Blind bake: Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes. Remove weights and bake another 10 minutes until golden.
6. Make the filling: In a saucepan, whisk together sugar, lemon zest, juice, eggs, and yolk. Cook over medium heat, whisking constantly, until thickened (about 7–8 minutes).
7. Add butter: Remove from heat and whisk in the butter until smooth and creamy.
8. Assemble: Pour the filling into the baked crust. Smooth the top and bake for 10 minutes until set.
9. Cool and serve: Let cool completely, then chill for at least 1 hour before slicing. Dust with powdered sugar and garnish as desired.

Tips & Variations

• Substitute regular lemons if Meyer lemons aren’t available.
• Add a layer of fresh berries on top before serving.
• Use a food processor to make the crust faster and flakier.
• For a gluten-free option, use almond flour or gluten-free baking mix.

Storage & Freezer Instructions

• Refrigerate: Store the tart covered in the fridge for up to 4 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Serve chilled or at room temperature — no reheating required.
• Make-ahead: The crust and filling can both be prepared one day in advance.

Serving & Pairing Ideas

• Serve chilled with whipped cream or fresh berries.
• Pair with a cup of tea or iced coffee.
• Add a dollop of lemon curd for extra tang.
• Dust with powdered sugar for a classic presentation.

Frequently Asked Questions

Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons. They’re slightly more tart, so you might add an extra tablespoon of sugar to balance the flavor.

Why is my lemon curd runny?

If your curd didn’t thicken, it likely needed more cooking time. Continue whisking over gentle heat until it coats the back of a spoon.

Can I make the tart crust ahead of time?

Absolutely! The crust can be baked a day in advance. Store it at room temperature and fill it the next day.

How long does the tart last in the fridge?

It keeps well for up to 4 days when covered. The flavors even improve after a day of chilling.

Ready to Make It?

Bright, buttery, and bursting with citrus flavor, this Meyer Lemon Tart is sunshine in every slice. Whether you’re hosting a brunch, celebrating spring, or craving something light and sweet, this tart will impress every time.

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