Meyer Lemon Tart with Gingersnap Crust
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.
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
15minutes 30minutes
Gingersnap Crust
  • 1 box gingersnap cookies12 oz box
  • 6Tbsp buttermelted
Meyer Lemon Filling
  • 1 1/2cups granulated sugar
  • 1/4cup cornstarch
  • 3 large eggs
  • 3 large egg yolks
  • 2/3cup fresh Meyer lemon juiceyou can substitute regular lemon juice
  • 1 1/2Tbsp Meyer lemon zestyou can substitute regular lemon zest
  • 1/2cup cold buttercut into small cubes
Gingersnap Crust
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Pour the cookie mixture into a 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.
  4. Bake for 9-10 minutes. Remove from the oven and place on a wire rack to cool for a minimum of 30 minutes.
Fresh Meyer Lemon Filling
  1. Zest the lemons and juice them.
  2. Add sugar, cornstarch, eggs, egg yolks and Meyer lemon juice to a heavy sauce pan and place over medium heat. Bring to a boil. Cook, whisking constantly for 1-1 1/2 minutes or until thickened.
  3. Remove pan from heat and add lemon zest and butter. Whisk constantly until the butter is melted and everything is well combined.
  4. Pour the lemon filling into a small bowl and place this bowl in a larger bowl filled with ice. Cool for about 15 minutes.
  5. Pour the cooled mixture into the cooled gingersnap crust. Wrap with plastic wrap and refrigerate for at least 2 hours. Before putting in the refrigerator, press the plastic wrap lightly onto the filling to keep a film from forming.
  6. To serve, remove from the tart pan. Slice and serve. Enjoy!
Recipe Notes
Nutrition Facts
Meyer Lemon Tart with Gingersnap Crust
Amount Per Serving
Calories 295 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 36mg 12%
Sodium 2mg 0%
Potassium 29mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 0.1g 0%
Sugars 45g
Protein 0.2g 0%
Vitamin A 8%
Vitamin C 15%
Calcium 1%
* Percent Daily Values are based on a 2000 calorie diet.