When life gives you lemons, you need my easy Lemon Tart with Gingersnap Crust recipe. Made with Meyer Lemons, this tangy lemon tart with its crisp, spicy gingersnap cookie crust will have your taste buds singing the Hallelujah chorus.
Not too sweet and not too tart, this Lemon Tart with Gingersnap Crust has a bright lemon flavor and would be a decadent, sweet ending to your Christmas dinner or any other special occasion.
Looking like sunshine on a plate, with a silky lemon filling bursting with a fresh citrusy taste, this simple but elegant dessert is a lemon lover’s dream.
Here’s what’s in it:
- Lemons – specifically Meyer lemons, if you have them, give the creamy filling a rich, bright, lemony flavor. You can substitute regular lemons if you can’t find Meyer lemons.
- Granulated sugar – adds sweetness to balance out the tart lemon juice.
- Cornstarch – serves as a thickener.
- Eggs – serve to thicken and provide richness to the delicious lemon filling.
- Butter – adds silkiness and flavor to the lemon filling. Butter is also used to make the gingersnap crust.
- Gingersnaps – these delicious cookies with spicy ginger and warm cinnamon flavors make the most fantastic gingersnap tart crust.
Here’s how to make it:
- Add the gingersnap cookies to a food processor fitted with a steel blade. Pulse until the cookies are fine crumbs. Next, add the melted butter and pulse a few more times until the butter and cookie crumbs are combined.
- Pour the crumb mixture into your tart pan, and use your fingers to firmly press the mixture into the bottom and up the sides of your pan to form a crust.
- Place the tart pan on a baking sheet and bake the crust in a 350-degree oven for about 9-10 minutes. Remove the pan and place it on a wire rack to cool. Let the crust cool for at least 30 minutes before adding the lemon filling.
- While the crust cools, zest one lemon and then juice the rest. Set aside.
- Make the filling by adding the sugar, cornstarch, eggs, egg yolks, and lemon juice to a large saucepan over medium heat. Whisk to combine.
- Continue whisking and bring this mixture to a boil. Let it boil for one to two minutes or until the mixture has thickened to a pudding consistency.
- Remove the pan from the heat and add the lemon zest and butter. Continue whisking until the butter is dissolved.
- To speed up the cooling process, pour the lemon filling into a small bowl and place it into a larger bowl of ice. Let cool for fifteen minutes.
- Spread the filling evenly over the cooled gingersnap crust. Cover the tart with plastic wrap and press down lightly on the filling to prevent a film from forming. Refrigerate for at least two hours before removing the tart pan ring and serving.
- Slice and serve.
Frequently asked questions:
Meyer lemons are a cross between regular lemons and Mandarin oranges. The ones I had were so large and juicy I was able to get a whole pint of juice from only three lemons. The juice is also a little sweeter and less acidic than regular lemons.
You can use Meyer Lemons as a substitute for regular lemons, and they also are great made into preserved lemons.
While this tart is delicious on its own, a dollop of whipped cream would be a nice garnish and add a beautiful contrast to the bright yellow of the filling. Blueberries and raspberries also look stunning against the bright yellow color. Candied lemon slices or peels would also be lovely.
Leftovers should be stored covered in the refrigerator and will be good for up to four days. While you can freeze lemon curd, I have never tried to freeze this tart, so I can’t say whether the texture or quality would be affected.
Yes, you can make this lemon tart up to 24 hours ahead with no loss in quality. Store it in the fridge, and be sure to press plastic wrap directly on the filling to keep a film from forming.
Absolutely! I love the combination of the tart lemon filling and gingersnap crust, but a graham cracker, shortbread, or cookie crust would work, too. You can also use a prebaked regular pie crust or even a purchased graham cracker crust.
A tart pan is a shallow baking pan, similar to a pie pan, but with a removable bottom and fluted edges.
Sharon’s tips:
- When baking with a tart pan, be sure to place the pan on a baking sheet to make it easy to get it in and out of the oven without any mishaps.
- When handling a tart pan, be sure to hold it by the sides and not solely on the bottom, or you could end up with the ring sliding off the base.
- The easiest way to remove the tart ring before serving is to place a large round can or inverted bowl on the counter. Place the tart on the can or bowl and gently pull the ring down. I usually do not try to remove the tart from the pan bottom or base.
- A manual lemon juicer will make juicing your lemons much easier and you will end up with more juice than just squeezing them by hand. I have a small kitchen with limited storage so I don’t have too many gadgets. But, I do have a Chef’n lemon juicer, which cost less than $15, and every time I use it I am reminded how much I love it.
- Because they are more tart, if you use regular lemons in this recipe, you may want to add one-quarter cup of additional sugar.
- To make a twisted lemon garnish like what is shown in the photos: take a lemon slice, remove any seeds, cut a straight line from the middle of the lemon to the edge, twist one side of the lemon forward and the other side back.
- To make candied lemon slices for garnish: thinly slice a lemon and remove the seeds. Add to a small saucepan along with ¼ cup of sugar and ½ cup of water. Simmer over low heat for six-seven minutes. Use a slotted spoon and remove the slices from the syrup when the peels are translucent and tender. Let cool and use as a garnish.
More recipes with Meyer lemons:
If you love Meyer lemons like I do or have an abundance of this delicious citrus, I know you will also love these easy recipes:
Luscious Southern Meyer Lemon Bars
Easy No-Cook Meyer Lemon Ice Cream
Luscious Lemon Swirl Cheesecake
Meyer Lemon French 75 Cocktail
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Lemon Tart with Gingersnap Crust Recipe
Equipment
- 9 or 10 inch tart pan or springform pan
- food processor fitted with a steel blade
- saucepan
Ingredients
Gingersnap Crust
- 12 ounces gingersnap cookies
- 6 tablespoons butter melted
Meyer Lemon Filling
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 3 eggs large or extra-large
- 3 egg yolks large or extra-large
- ⅔ cup fresh Meyer lemon juice
- 1 ½ tablespoons Meyer lemon zest
- ½ cup butter cold, cut into small cubes
Instructions
Gingersnap Crust
- Preheat oven to 350 degrees F.
- Pour the gingersnap cookies into a food processor fitted with a steel blade. Process until the cookies are fine crumbs. Add the melted butter and pulse until well mixed.
- Pour the cookie mixture into a 9 or 10 inch tart pan and spread out evenly. Using your fingers, press the mixture firmly onto the bottom and up the sides of your pan to make the crust.
- Bake for 9-10 minutes. Remove from the oven and place on a wire rack and let cool for a minimum of 30 minutes.
Lemon Filling
- Zest and juice the lemons.
- Add sugar, cornstarch, eggs, egg yolks, and Meyer lemon juice to a heavy saucepan and place over medium heat. Bring to a boil. Cook, whisking constantly for one to two minutes or until thickened.
- Remove pan from heat and add lemon zest and butter. Whisk constantly until the butter is melted and everything is well combined.
- Pour the lemon filling into a small bowl and place this bowl in a larger bowl filled with ice. Cool for about 15 minutes.
- Pour the cooled mixture into the cooled gingersnap crust. Wrap with plastic wrap and refrigerate for at least two hours. Before putting the tart in the refrigerator, press the plastic wrap lightly onto the filling to keep a film from forming.
- To serve, remove from the tart pan. Slice and serve. Enjoy!
Notes
- When baking with a tart pan, be sure to place the pan on a baking sheet to make it easy to get it in and out of the oven without any mishaps.
- When handling a tart pan, be sure to hold it by the sides and not solely on the bottom, or you could end up with the ring sliding off the base.
- The easiest way to remove the tart ring before serving is to place a large round can or inverted bowl on the counter. Place the tart on the can or bowl and gently pull the ring down. I usually do not try to remove the tart from the pan bottom or base.
- A manual lemon juicer will make juicing your lemons much easier, and you will end up with more juice than just squeezing them by hand. I have a small kitchen with limited storage, so I don’t have too many gadgets. But, I have a Chef’n lemon juicer, which cost less than $15, and every time I use it, I am reminded how much I love it.
- Because they are more tart, if you use regular lemons in this recipe, you may want to add one-quarter cup of additional sugar.
- To make a twisted lemon garnish like what is shown in the photos: take a lemon slice, remove any seeds, cut a straight line from the middle of the lemon to the edge, twist one side of the lemon forward and the other side back.
- To make candied lemon slices for garnish: thinly slice a lemon and remove the seeds. Add to a small saucepan along with ¼ cup of sugar and ½ cup of water. Simmer over low heat for six-seven minutes. Use a slotted spoon and remove the slices from the syrup when the peels are translucent and tender. Let cool and use as a garnish.
Nutrition
*This recipe was originally published on December 23, 2016. It was republished on December 12, 2018, with updated images and text, and republished again on November 29, 2021, with new photos, a FAQ section, and additional tips. There are no changes to the original recipe
I even added extra cornstarch, it didn’t set, sorry. Very disappointing.
Dear Benny, I am so sorry your tart didn’t turn out. I have made it many times, most recently for Thanksgiving, and have never had any issues with it not setting up. That said, I am always distressed when I hear that one of my recipes didn’t turn out as it should. I would be happy to help you troubleshoot to try and figure out what might have gone wrong. With all of the eggs and butter, once it cools, if it was cooked long enough, it should have set up after being chilled. If you can give me a little more detail, I am happy to brainstorm with you.
All the best, Sharon
How far ahead can I make this?
Hi Steph, I wouldn’t make it any more than 24 hours ahead for the best results. I hope you enjoy it.
All the best,
Sharon
Hello. I must be blind, but what size tart pan for this recipe? I have several sizes, including oblong. Thanks!
Hey Michelle, you can use either a nine or ten inch tart pan.
I hope you enjoy it!
Thanks so much Sharon. Looking forward to making tomorrow. Never used a gingersnap crust before with lemon, so I’m very excited!
Hello. I have made the tart and it’s in the refrigerator until later tonight. Question. The curd recipe indicates 1/4 CUP of cornstarch, which is what I used even though I was surprised it wasn’t closer to a 1/4 teaspoon. Can you confirm? I did a taste test of the curd before I filled the shell and it was starchy tasting. Thanks.
Hi Michelle, 1/4 cup is right and I’ve never noticed a starchy taste before. I do hope meets your expectations.
All the best,
Sharon
Looks delicious!
Looks awesome. Friends just gave me some Meyer lemons too. Will have to try this soon.
Thanks so much! I hope you enjoy it!
Ahhhh, perfection! My hubby loves lemon desserts, and this will be perfect for his birthday/anniversary/I’m sorry gift (sometimes we all get sassy, right?;)). Can’t wait to try this!
Thanks so much! It’s my husband’s favorite too!