Easy Meyer Lemon Tart Recipe – Sweet & Tangy Dessert!

Table of Contents: Meyer Lemon Tart

Meyer Lemon Tart

There’s something undeniably elegant—and deliciously nostalgic—about a perfectly balanced Meyer lemon tart. With its buttery flaky crust, silky citrus curd filling, and candied lemon slices glistening on top, this is the kind of dessert that makes dinner feel like a celebration. Whether served at a spring brunch, holiday gathering, or a quiet Sunday supper, this lemon tart recipe delivers a burst of sunny, floral flavor in every bite. As a food lover over 40 who remembers homemade desserts from grandma’s kitchen, I crafted this citrus dessert to be both timeless and effortless—ready to become your go-to French tart.

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Introduction: Meyer Lemon Tart

Few citrus desserts capture the essence of spring and sunshine quite like a Meyer lemon tart. Unlike its more tart cousin, the common Eureka lemon, Meyer lemons are a hybrid of lemon and sweet orange—giving them a unique, aromatic, slightly floral flavor with a lower acidity. That’s why using Meyer lemons lifts this dessert from ordinary to extraordinary. This Meyer lemon tart combines a tender, buttery French tart crust (pâte sablée, if you’re feeling fancy) with a luxuriously smooth curd made from real lemon juice and zest.

Perfect for Easter brunch, Mother’s Day, or any occasion where you want to impress without stress, this lemon tart recipe is both elegant and approachable. The crust bakes ahead, the filling sets in minutes, and the candied lemons add a show-stopping touch. Best of all? It’s doable on a weeknight and even better if made a day in advance. With this famous Meyer lemon tart recipe, you’re not just baking a dessert—you’re crafting a memory.

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Alternate Names & Variations

You might also hear this Meyer lemon tart called:
– Lemon Curd Tart
– French Citrus Tart
– Spring Lemon Tart
– Baked Meyer Lemon Tart
– Zesty Tart with Candied Lemons

For a twist, try a lime-meyer hybrid tart (related keyword: citrus desserts) or add a layer of torched meringue for a deconstructed lemon meringue pie effect. You can also swap the crust for a nutty graham cracker variation, though we recommend the buttery sablée for authentic French tarts. A chocolate-dipped tart shell? Yes, please—just don’t tell the purists.

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Ingredients: Meyer Lemon Tart

Meyer Lemon Tart

FOR THE CRUST

• – 2 cups all-purpose flour, sifted for lightness
• – 10 tablespoons cold diced butter (unsalted, for precise flavor control)
• – 2 large egg yolks (extra richness, no separation needed)
• – ¼ cup powdered sugar (adds tenderness and subtle sweetness)
• – 1 small pinch of fine sea salt (balances sweetness)
• – 3–5 teaspoons ice-cold water (use only as needed for binding)

FOR THE CURD FILLING

• – 4 large fresh eggs (for a rich, custard-like texture)
• – ¾ cup granulated sugar (adds just enough sweetness without overpowering)
• – ½ cup heavy cream (creates a silky, velvety curd—don’t skip this!)
• – ⅔ cup freshly-squeezed Meyer lemon juice (from about 4–5 medium lemons, strained)
• – 1 tablespoon finely grated Meyer lemon zest (pack flavor into every bite)

FOR THE TOPPING

• – 2 fresh Meyer lemons, thinly sliced (mandoline for precision, seeds removed)
• – ½ cup granulated sugar
• – ½ cup filtered water

Chef’s Note: Always use freshly-squeezed juice—bottled juice changes the flavor profile and affects texture.

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Step-by-Step Instructions

1. Prep the crust: In a food processor, pulse flour, powdered sugar, salt, and cold butter until the mixture resembles coarse sand. Add egg yolks and 3 teaspoons of water. Pulse until the dough begins to clump. Add 1–2 more teaspoons of water if needed—be careful not to over-wet. Shape into a disk, wrap in plastic, and chill for 30 minutes (or up to 2 days).

2. Roll and dock: Preheat oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer to a 9-inch tart pan with removable bottom. Trim excess and save scraps for cookies. Prick the base all over with a fork (docking prevents puffing).

3. Blind bake: Line the top of the dough with parchment and fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment, then return for 8–10 minutes until golden brown and fully dry. Cool completely.

4. Make the curd filling: In a heavy-bottomed saucepan, whisk together eggs, sugar, heavy cream, lemon juice, and zest. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream (about 8–10 minutes). Do not boil! Strain through a fine sieve into a bowl.

5. Fill and chill: Pour the warm curd into the cooled tart shell. Smooth the top, then refrigerate for at least 4 hours, preferably overnight—this sets the filling and intensifies flavor.

6. Candy the lemon slices: In a small saucepan, combine sugar, water, and lemon slices. Simmer for 20–25 minutes, flipping once, until translucent. Drain and pat dry. Arrange over chilled tart.

7. Garnish (optional): Add a dusting of powdered sugar, edible flowers, or fresh thyme for a finishing touch.

Pro Tip: No food processor? Use a pastry cutter or two forks to cut in the butter. Just keep it cold!

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Recipe Card Block (Quick Reference)

This Meyer lemon tart takes approximately 45 minutes of active prep time, 20 minutes of baking time, and at least 4 hours of chilling time for a total of 5 hours 5 minutes. The tart serves 8 generous portions, perfect for sharing at parties, small gatherings, or holiday dinners. Each slice contains approximately 380–420 calories, depending on portion size. This dessert is ideal for those who crave easy comfort food for family dinners with a touch of gourmet flair. It’s a famous lemon tart recipe for a reason—rich, refreshing, and unforgettable.

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Why This Recipe Works & Expert Tips

What makes this lemon tart recipe truly shine? It’s all in the balance. The cold butter crust bakes up with maximum flakiness. The heavy cream in the curd ensures it’s luxuriously smooth—not eggy like some traditional recipes. And Meyer lemons bring that elusive sweet-tart harmony that can’t be replicated with other citrus. Plus, the candied lemon slices aren’t just for looks—they add a soft, jammy texture that contrasts beautifully with the tart filling.

For easy comfort food for family dinners, this recipe wins big. You can make the crust 2 days ahead, the curd a day before, and the candied lemons even up to a week in advance. That’s how real cooks do French tarts on weeknights. And if you’re hosting a brunch, this citrus dessert pairs perfectly with mimosas, coffee, and a side of fluffy scrambled eggs.

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Storage, Freezing, and Reheating Tips

To store your Meyer lemon tart, keep it refrigerated, covered loosely with plastic or a cake dome. It will stay fresh for up to 5 days—long enough to enjoy leftovers with morning tea or as a post-dinner treat. The acidity in the lemon preserves the curd, keeping it safe and flavorful. Always serve chilled; the texture softens at room temperature.

Can you freeze Meyer lemon tart? Yes! Wrap the unfilled crust in plastic and freeze for up to 3 months. For the filled tart, freeze it undecorated (without candied slices). Wrap tightly in plastic, then foil. Thaw overnight in the fridge, then add fresh candied lemons and garnish before serving. Avoid freezing assembled tarts with topping—moisture can make the lemon slices soggy.

Reheating? Not needed. Serve cold. But for crust lovers, a 10-second warm-up in a 300°F oven can bring back that freshly baked flakiness—just don’t melt the curd!

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People Also Ask: Meyer Lemon Tart

How to make Meyer Lemon Tart?

Making a Meyer lemon tart starts with a buttery tart crust, made from cold butter, flour, sugar, egg yolks, and a touch of salt. It’s chilled, rolled, and blind-baked until golden. The curd is made from fresh Meyer lemon juice, zest, eggs, sugar, and heavy cream, cooked gently until thickened. After chilling for at least 4 hours, the tart is topped with candied Meyer lemon slices. This lemon tart recipe is ideal for citrus desserts lovers and those who appreciate French tarts with bright, floral notes. With a little patience, you can create a dessert that looks professional and tastes gourmet—right from your kitchen.

What’s the best Meyer lemon tart recipe?

The best Meyer lemon tart recipe balances texture, flavor, and ease. This version stands out because it uses heavy cream in the curd (not traditional, but a game-changer), ensuring a silky, not eggy, texture. The crust is perfectly tender thanks to powdered sugar and cold butter. The recipe also includes candied lemon slices for visual appeal and flavor contrast. Using 100% fresh Meyer lemon juice—not bottled—makes a huge difference. This citrus dessert is easy enough for weeknights but elegant enough for holidays. It’s the famous Meyer lemon tart recipe that wins over guests every time.

Can you freeze Meyer lemon tart?

Yes, you can freeze Meyer lemon tart—with some tips. Freeze the baked crust separately for up to 3 months. Wrap tightly in plastic and foil. For a filled tart, freeze it undecorated, wrapped well, and thaw overnight in the fridge. Do not freeze after adding candied lemons—the moisture can turn them slimy. This method works great for meal prep or holiday planning. Reheat crust briefly (10–15 seconds at 300°F) to restore crispness, then add fresh topping. This is a smart way to enjoy your favorite lemon tart recipe year-round, especially when citrus desserts are out of season.

How long does Meyer lemon tart last?

A Meyer lemon tart lasts up to 5 days in the refrigerator when stored covered. The high acidity from the lemon preserves the curd, keeping it safe and delicious. Always keep it cold to maintain the filling’s structure. After 5 days, the crust may soften slightly, but it’s still safe and tasty. For longer storage, freeze the unfilled shell or entire tart (without topping) for up to 3 months. This makes it perfect for planning ahead for events or enjoying as a citrus dessert on busy evenings. With this lemon tart recipe, leftovers aren’t a problem—they’re a luxury.

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Conclusion: Meyer Lemon Tart

If you’ve ever wanted to recreate that elegant French dessert you loved on vacation—or simply treat your family to something special—this Meyer lemon tart is your answer. It’s bright, buttery, and bursting with sunshine in every bite. The crust is foolproof, the curd is dreamy, and the glowing Meyer lemons on top? That’s pure joy on a plate.

I’d love to hear how yours turns out! Snap a photo, tag @crystalrecipes1, or leave a comment below. Did you add edible flowers? Serve it at Easter brunch? Make it for the first time? Share your story—because every lemon tart recipe has a moment behind it. Here’s to simple elegance, one slice at a time.

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