Meyer Lemon Tart

Meyer Lemon Tart

Today, our month of food bloggers’ “famous recipes” continues with this incredible lemon tart. How pretty would it be to serve to friends this fall? Julia from Sassy Kitchen shares how to make it…

Meyer Lemon Tart (With Gluten-Free Crust)
by Julia Gartland of Sassy Kitchen

Lemons are my all-time favorite staple. There’s not a moment I don’t have a large supply of lemons on hand, for dressings to lemon water and every meal in between. Meyer lemons are sweeter and more aromatic than the average lemon, making this tart dessert even more charming.

I love lemon bars and tarts as much as the next person, but I loved the idea of doing this with buckwheat flour for a little rustic touch. The nutty flavor perfectly compliments the tart (and perfectly sweet) lemon curd. If you can keep this addicting tart around, it’s a real crowd pleaser.

Meyer Lemon Tart

Recipe: Meyer Lemon Tart

You’ll need:

1/2 cup Meyer lemon juice (about 2 to 3 lemons)
1/4 cup granulated sugar
6 tbsp butter, chilled & cubed
2 large eggs
2 large egg yolks

Before juicing the lemons, zest two of them into a medium sized mixing bowl. Set a fine mesh sieve over top and set aside. In another medium mixing bowl, whisk together eggs and yolks.

In a saucepan, combine sugar, butter and lemon juice. Warm over low heat, stirring often, until butter has melted. Then, slowly whisk saucepan mixture into the whisked eggs, pouring in a thin, gradual stream.

Once combined well, add mixture back to the saucepan over medium-low heat. Whisk often, making sure to eliminate any lumps, until mixture begins to thicken and coat the back of a spoon, about 2 to 3 minutes (watch carefully!).

Then, immediately pour through the sieve, pushing all the curd through (use your spatula to scape the curd off the bottom of the bowl). Whisk for about 30 seconds to one minute to eliminate any bumps and cool the mixture down. Set aside to cool.

To make your own buckwheat crust, you’ll need:

*If making your own gluten-free crust is intimidating, you can make this tart using a basic press-in tart dough, like this one.

1/2 cup buckwheat flour
1/2 cup almond flour
1/4 cup arrowroot or tapioca flour (also called tapioca “starch”)
1 tsp granulated sugar
1/2 tsp Xanthan gum (or guar gum)
1/4 tsp sea salt
6 tbsp butter, chilled and cubed
2-4 tbsp ice water

Add the first six (dry) ingredients in a food processor and pulse until combined. Add chilled butter and pulse until flour becomes gritty, about 30 seconds. Then, add one tablespoon of ice water at a time until dough begins to come away from the edge and take shape. Shape into a 6 inch disk, dust with more tapioca flour and wrap in saran wrap. Chill for 30 to 45 minutes.

Once dough has chilled, let it rest for 5 minutes at room temperature. Dust again with tapioca flour, and sandwich between two pieces of parchment paper. Roll out your dough evenly until about 3 inches larger than your tart pan (I use a 9 1/2 inch tart pan).

Remove top sheet of parchment paper, set down your tart pan (face down) in the middle of the dough, and very carefully flip — making sure your hands are on either side of the tart dish for support. Very carefully remove the last sheet of parchment, trying to eliminate any tearing (which will happen, don’t worry).

Once you remove the parchment, remove any excess dough hanging over the edge and gently press the dough into the tart dish. If you had any tears in the dough, just pinch it together or add any extra dough to do some tart dough plastic surgery. Continue doing this until the tart dough is even along all edges and smooth. Chill in the fridge for another 25 minutes. While you chill, preheat your oven to 375 degrees.

Once dough has chilled in your tart pan, poke a few holes in the crust with a fork, and parbake — I use a piece of parchment and dried beans/lentils as a weight. Bake for 25 minutes, or until tart begins to slightly come away from edges. Then, pour in the lemon curd and bake for another 8 minutes. Let the tart come to room temperature, then chill for 30 minutes up to 24 hours (if you want to make ahead).

To make your own homemade whipped cream:

8 oz. heavy whipping cream, cold
1 tsp vanilla extract
2 tbsp confectioners sugar

In a stand mixer, add heavy cream. Whip on high speed, adding in vanilla and confectioners sugar gradually. Beat until the mixture thickens and has a soft peak. Serve over lemon tart with freshly grated lemon zest.

Meyer Lemon Tart

Thank you so much, Julia!

P.S. More recipes, including a no-bake banana cream pie and chocolate peanut butter fudge.

(Photos and recipe by Julia Gartland. This series is edited by Caroline Donofrio.)

  1. Look at the colour of this, unbelievable! Looks really delicious, Julia did a great job. I think this will be perfect for our Saturday eve dinner this week.
    Thanks for sharing!


  2. Amy says...

    Thanks for this recipe and series! Love the idea of doing bloggers famous recipes. What about doing recipes on the internet that have cult following? I know Jim Lahey’s dutch oven bread is one of them. Would love to know more!

  3. THis is gorgeous! I’m keeping track of recipes for my wedding treat table (it’s going to be bake-sale style and prob my fav part!) and this is def going on the list. I love lemon and this presents beautifully! Especially on that dish!

  4. Thanks for doing something gluten-free! :)

  5. Aka says...

    Haha, is anyone else seeing Pac-Man in the tart?

    That looks delicious though, seriously. :)

    • Colleen says...

      Yes! Pac-Man was my immediate thought too. Pac-Man pie.

  6. Robin says...

    thankyouthankyouthankyou for making this gluten free! Pies are so intimidating doing GF, but this looks beyond easy.

  7. Heather says...

    This looks delicious! I love anything lemon. Also, is it weird that that the first thing I thought of when I saw the top picture was Pac-Man?

  8. Anything with Meyer lemon is on the top of my list for a delightful dessert! Love this easy peasy recipe! Yes, I agree with Ann that this photo is wow! xo

    adorn la femme

  9. Ann says...

    Wow, this photo is so beautiful! Kudos to Julia Gartland. Can’t wait to make the tart too.

  10. Looks delicious! I’m going to have to make this ASAP ;) This would be a huge hit in my house! Thanks for sharing!

  11. Wow this looks delicious! I LOVE lemon tarts :D

  12. Such a lovely color! I’m not a big fan of lemon tart, but this makes me want to eat it!

    • Me too, I noticed it right away! Need to get it.

  13. This pie is so beautiful! I love that Julia gave an alternate press-in tart dough recipe for those new to gluten-free baking. I love the looks of this beauty!
    xx Sydney

  14. Juliana says...

    To echo others, WHERE is that beautiful tart dish from? It will be added to my wedding registry with a swiftness.

  15. Agreed! Yum and so delish, but where can I get that cute tart dish?!

  16. Prudence says...

    great pie! and that dish… can we see more of that? where did you buy it?

  17. Lemon meringue pie and lemon tarts are my favorite–this looks like an amazing addition to my lemon-centered dessert obsession. Thanks for sharing!

  18. Oh, such a great one to save for later this winter, when Meyer lemons are in season (my little tree starts producing lemons in December) and we need a boost of citrus. Thanks for sharing!

  19. I don’t know if I like the most, if the recipe or that dish! Cute.