When life gives you Meyer lemons, make a pie! One bite of this luscious, tangy Meyer Lemon Tart with its crisp, crunchy gingersnap crust will have your taste buds singing the Hallelujah chorus and wanting more.
It’s hard to believe, but it’s already day 23 of my 24 day Christmas recipe blogging marathon. If you haven’t already decided what dessert to serve for your holiday dinner, this would be perfect! Not too sweet, and not too tart, Meyer Lemon Tart with Gingersnap Crust would be a fabulous ending for the perfect meal.
Some good friends of ours, Mary and Rick, brought us some wonderful Meyer lemons and I couldn’t wait to use them in one of my blog recipes. Meyer lemons are a cross between a regular lemon and a Mandarin orange. The ones I had were so large and juicy; I was able to get a full pint of juice from only three lemons!
Meyer lemon juice is a little sweeter and is a little less acidic than regular lemons and also makes wonderful lemonade. You can use Meyer Lemons as a substitute for regular lemons in any recipe and they also are great made into Preserved Lemons. In fact, if you have a supply of preserved lemons, you could use this instead of the lemon zest to ramp up the flavor.
To get started making this lemon tart gather your ingredients which include: Meyer lemons, (you can substitute regular lemons if you can’t find Meyer lemons) gingersnap cookies, butter, sugar, cornstarch, eggs, and cold butter. You will also need a 10-inch tart pan or springform pan.
First, zest one lemon and then juice your lemons. Set aside.
Next, you will need to prepare your gingersnap crust. Simply add a 12 oz box of gingersnap cookies to your food processor, and pulse until the cookies are fine crumbs. Add melted butter and pulse a few times until the butter and cookie crumbs are well mixed.
Pour the crumb mixture into your tart pan and using your fingers, firmly press the mixture into the bottom and up the sides of your pan to form a crust.
Bake in a 350-degree oven for about 9-10 minutes. Remove and place on a wire rack to cool. Cool, at least 30 minutes before adding the Meyer lemon filling.
Meanwhile, prepare the Meyer lemon filling by adding sugar and cornstarch to a large saucepan. Add three eggs, three egg yolks, and your Meyer lemon juice and whisk well.
Bring to a boil over medium heat and be sure to whisk constantly. If you don’t, you could end up with brown bits in your lemon curd. Boil for 1-1 1/2 minutes or until thickened. Remove your pan from the heat and add the lemon zest and butter. Continue whisking until the butter is dissolved and the filling is well mixed.
Pour into a small bowl and place into a larger bowl of ice. Let stand 15 minutes.
Spread the Meyer lemon filling evenly over your 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 2 hours.
This filling was so delicious; I ended up scrapping my mixing bowl clean and eating all of the leftover filling, which is something I usually leave up to my husband who loves all cake batter, cookie dough, pie fillings, etc. left in mixing bowls after making a dessert.
Voila! Doesn’t this look divine?
Thank you so much for visiting my blog! I hope you enjoy it and will try some of the recipes. If you do, please come back and leave a comment to let me know how you liked it. Sharon