This Meyer lemon tart is the perfect answer when you want dessert without fuss. Instead of cooking a curd on the stove, you blend an entire lemon (peel and all) with the other filling ingredients and let the oven finish the job.
Many lemon tart recipes require careful stove-top attention and straining, but this version is intentionally simple. You don’t need to babysit a saucepan or make a curd the traditional way. Everything for the filling goes into a blender, which breaks down the fruit and yields a silky, citrus-forward custard that bakes directly in a pre-baked tart shell.
The crust is important: a well blind-baked tart shell gives a crisp, buttery base that contrasts beautifully with the smooth filling and prevents sogginess. Use a store-bought shell for speed or make your favorite pastry dough at home. Either way, a properly baked shell makes the tart more satisfying in texture and flavor.
Table of Contents
- Pre-bake that crust
- Ingredient Notes and Substitutions
- How to Make Meyer Lemon Tart
- Recommended Tools
- Storage and Reheating
- Frequently Asked Questions
- Meyer Lemon Tart Recipe
Meyer lemons are a great choice for this tart because they tend to be sweeter and less acidic than standard lemons. Their thinner peel contains fragrant oils that deepen the lemon character when blended. If Meyer lemons aren’t available, you can use a regular lemon but reduce the amount of peel you include to avoid any bitter notes.
Tip
Pre-bake that crust
- If using store bought: Thaw as directed, press into a 9- or 10-inch tart or pie pan, and blind-bake.
- If using homemade dough: Roll and fit the dough into the pan, gently press into corners, prick the bottom with a fork, or line with pie weights before blind-baking.
Ingredient Notes and Substitutions
(See the recipe card below for exact amounts)
- Meyer lemon: The recipe uses the whole lemon, so remove any seeds. If substituting a regular lemon, use a bit less peel to avoid bitterness.
- Sugar: Balances the citrus. You can reduce it slightly if you prefer a tarter result, but the lemon flavor will be more pronounced.
- Butter: Adds richness and contributes to the filling’s custard-like texture. Unsalted butter lets you control salt levels.
- Eggs: Help the filling set. Room-temperature eggs blend more smoothly.
- Vanilla: A small amount enhances and rounds the citrus notes.
- Tart shell: Any 9- or 10-inch pie or tart shell works—homemade or store-bought.
How to Make Meyer Lemon Tart
- Prep the crust. Preheat the oven to 350°F (175°C). Fit a thawed store-bought crust or your rolled homemade dough into a 9- or 10-inch tart pan.
- Blind-bake the crust. Line with pie weights or dried beans and bake 15 minutes, then remove weights and bake another 10 minutes until lightly set. Let cool.
- Blend the filling. Combine the chopped Meyer lemon (seeds removed), sugar, butter, vanilla, and eggs in a blender. Puree until completely smooth.
- Fill the shell. Pour the blended mixture into the cooled tart crust.
- Bake until set. Bake 35–40 minutes, until the center is mostly set but with a slight jiggle. Watch the top to prevent over-browning.
- Cool and finish. Allow the tart to cool before serving. Dust with powdered sugar if desired.
Recommended Tools
- 9- or 10-inch tart pan: For even baking and clean slices.
- Blender: Creates a smooth filling quickly without stovetop work.
- Pie weights or dried beans: Essential for blind-baking the crust properly.
Storage and Reheating
Once cooled, the tart slices more cleanly after chilling. Store the whole tart or individual slices in the refrigerator covered loosely with plastic wrap or in an airtight container for up to 3 days. The filling will firm as it chills.
For longer storage, freeze the tart or slices for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and bring to room temperature for 20 minutes before serving for the best texture.
Frequently Asked Questions
Bitterness usually comes from too much white pith in the peel or from using standard lemons without trimming the peel. Trim excess pith or use less peel if substituting a regular lemon.
Can I make the filling without a blender?
A blender gives the smoothest texture and fully breaks down the peel. A food processor can work in a pinch, but the filling may be less silky.
How do I know when the tart is fully set?
The center should be mostly set with a slight custard-like jiggle. The tart will continue to firm as it cools.
Meyer Lemon Tart
An easy Meyer lemon tart with bright citrus flavor, a silky blender-made filling, and a crisp buttery crust.
Servings: 8 • Prep: 20 mins • Cook: 40 mins • Total: 1 hr
Ingredients
- 1 large Meyer lemon, cut into 8 pieces, seeds removed
- 1 3/4 cups sugar
- 8 tbsp butter
- 1 tsp vanilla
- 4 eggs
- 1 pie or tart shell (9- or 10-inch), homemade or store-bought, blind-baked
Instructions
- Preheat oven to 350°F (175°C).
- Thaw store-bought crust per package instructions or roll out homemade dough and fit into a 9- or 10-inch tart pan. Prick the bottom or line with pie weights and blind-bake for 15 minutes. Remove weights and bake another 10 minutes. Remove from oven and set aside to cool.
- Place the cut Meyer lemon pieces, sugar, butter, vanilla, and eggs into a blender. Puree until completely smooth.
- Pour the lemon mixture into the cooled, baked tart shell.
- Bake 35–40 minutes until the filling is set but still has a slight jiggle. Watch the top to avoid burning.
- Allow to cool slightly, then dust the top with powdered sugar before serving if desired.
Notes
- For blind-baking: line the crust with parchment and fill with pie weights, dried beans, or rice for the first 15 minutes, then remove weights and bake an additional 10 minutes.
Nutrition (estimated)
Calories: 400 kcal • Carbohydrates: 54 g • Protein: 4 g • Fat: 19 g • Sugar: 44 g
Nutrition information is an estimate and should not replace professional advice.
