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Meyer Lemon Tart


For the Crust:

2 cups Cup4Cup flour

1/2 cup confectioners sugar

1 cup butter, softened

1 teaspoon ground ginger

For the Filling:

4 large eggs

1 1/2 cup granulated sugar

1/2 cup of fresh meyer lemon juice

1 tablespoon meyer lemon zest

1/4 cup heavy cream


For the Crust:

1. Preheat oven to 350°F.

2. Mix flour, ground ginger and sugar together. Fold in butter until dough forms. Press the dough into a deep tart pan or a buttered 9×13 inch baking pan. Evenly distribute the crust so it forms an even edge along all sides.

3. Bake crust in the oven 15-20 minutes or until golden brown.

For the Filling:

1. Combine eggs, sugar, lemon juice and zest together and beat until fully incorporated. Add in cream and mix.

2. Pour lemon mixture over the pre-baked crust.

3. Bake the lemon tart for another 20 minutes or until the filling is set. Remove and cool.

4. Once cooled, sprinkle confectioner’s sugar on top to finish.