This Meyer lemon honey meringue tart is my spin on the classic lemon tart. Buttery shortbread crust, sweet and tangy Meyer lemon ginger curd and marshmallow-y toasty honey meringue make this super flavorful tart so irresistible.
If you love citrus desserts as much as I do, try my Lemon Meringue Cheesecake, Blood Orange Olive Oil Cake and my Coconut Lime Cake.
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What are Meyer Lemons?
Meyer lemons are a winter citrus gem. They're incredibly juicy and flavorful, combining the sweet and tart flavors of a lemon and a mandarin orange into one fruit. They are slightly more floral with a bergamot-like flavor to them. They are acidic and a bit tart, but they are much sweeter than a regular lemon.
Why You Will Love This Recipe
- This buttery, tender, and sturdy shortbread-like tart shell is simple to make, is made in the food processor and can be rolled out or easily pressed into the pan.
- Silky smooth, sweet and tangy lemon curd with a hint of warm, spicy ginger that doesn’t have to be tempered.
- Sweet and marshmallow-y toasted meringue made with honey.
- The crust and lemon curd can be made in advance.
- Lemon, ginger and honey together are a flavor knockout. So incredibly delicious.
- Easy to follow recipe with step-by-step photos for a perfect tart every time.
Recipe Ingredient Notes
(See recipe card for a full list of ingredients and amounts.).
Prepared sweet tart pastry – My sweet tart crust recipe is my go-to. It’s simple and delicious.
Eggs – Whole eggs, egg yolks and egg whites are needed for this recipe. Keep 4 of the whites from the egg yolks used in the curd, to use in the meringue. With the remaining three egg whites, make some macarons or mix into your breakfast eggs. Using more egg yolks than whole eggs helps to prevent that eggy, metallic taste curds can sometimes have.
Meyer Lemons – In a pinch, or if Meyer lemons are not in season and available, regular lemons can be substituted.
Ginger – Fresh ginger, not powdered. Peeled, grated ginger is best, but ginger paste, found in the produce selection at most grocery stores will work as well.
Butter – Adds richness, creaminess and helps make a satiny smooth curd.
Honey – The flavor of the honey is the star of the meringue. Choose a honey you enjoy eating.
Cream of tartar – stabilizes the egg whites for a sturdier meringue
Recipe Instructions
(Full recipe instructions can be found in the recipe card at the bottom of the page.)
1. Combine the sugar, ginger and lemon zest. Work the zest into the sugar until blended and fragrant. Blending the sugar and zest releases the oils in the peel. This is the best way to get lots of lemon flavor in the tart.
2. Whisk in the eggs and egg yolks, followed by the lemon juice.
3. Transfer to a saucepan and add the butter.
4. Cook until thickened and beginning to bubble. Strain the mixture and cool at room temperature for 15 minutes.
5. Pour the curd into the baked tart crust. Chill for at least 2 hours.
6. Make the meringue. Whisk together the honey and egg whites. Cook over a double broiler until an instant read thermometer reaches 160F.
7. Beat the honey/egg white mixture on medium speed until the meringue is cool and stiff peaks form.
8. Pile the meringue on top of the lemon curd, and torch with a kitchen torch until browned and enjoy.
Baking Tips
- Be sure to chill the lemon curd for several hours so that it has ample time to thicken and cool. Rushing this step can result in a runny lemon filling.
- Making curd is similar to making a custard. It needs to be constantly stirred to avoid any egg scrambling. Straining the mixture removes any bits that may have occurred when cooking.
- If you don’t have an instant read thermometer, you can test check if the curd has thickened enough by letting the curd coat the back of a spoon then draw a line through it with your finger. If the line stays without the curd running off the spoon, its ready.
Storage
This Meyer lemon honey meringue tart is best served the day it is assembled but it can be stored in the refrigerator overnight. The crust and curd can be made up to three days in advance. Top with meringue before serving.
Leftover tart should be refrigerated.
I do not recommend freezing the lemon curd as I find the texture and flavor becomes muddied.
Recipe FAQs
Without the meringue, yes. Chill in the freezer for two hours until frozen, then wrap with plastic wrap and a layer of foil. It can be frozen for 3 months. Defrost in the refrigerator overnight.
Note that you don’t want the lemon curd boil. If it boils, it’s over cooked. If your curd is curdled or grainy, immediately remove it from the heat and transfer to a blender. Blend on high speed until smooth. Proceed with the recipe instructions.
Some weeping is normal after several hours on the tart. The water and oils from the curd will start breaking down the meringue. If it starts to weep pretty soon after topping the tart, it could be caused by undissolved sugar in the meringue. This happens when the egg white/honey mixture isn’t cooked until 160F. Another reason this could happen is over beating the egg white mixture causing too much air to be incorporated into the whites and destabilizing them.
Did you make this recipe? Share it with us! Tag @littlevintagebaking on Instagram and leave a star rating below if you LOVED this recipe. For more baking and decorating ideas follow me on Pinterest.
More Tart Recipes to Try
Recipe
Meyer Lemon Honey Meringue Tart
Equipment
Ingredients
For the meyer lemon curd:
- 1 cup granulated sugar
- 2 tablespoons Meyer lemon zest
- 1 tablespoon fresh ginger, peeled and grated
- 7 large egg yolks
- 2 large whole eggs
- ⅔ cup Meyer lemon juice
- 6 tbsp unsalted butter, room temperature
For the toasted honey meringue:
- 4 large egg whites (reserved from the leftover whites from the lemon curd)
- ½ cup pure honey
- ⅛ teaspoon of cream of tartar
Instructions
Meyer Lemon Curd
- Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your fingers to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand and very fragrant.1 cup granulated sugar, 1 tablespoon fresh ginger, peeled and grated, 2 tablespoons Meyer lemon zest
- Whisk in the eggs and egg yolks, and lemon juice.7 large egg yolks, 2 large whole eggs, ⅔ cup Meyer lemon juice
- Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.6 tablespoon unsalted butter, room temperature
- Cook the curd until thick and just beginning to bubble around the edges, or until an instant read thermometer reaches 170F. The curd will thicken as it cools.
- Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature.
- Pour the curd into the baked tart shell. Chill for at least 3-4 hours.1 batch sweet tart dough recipe, fully baked
Toasted Honey Meringue
- Place a saucepan filled with a few inches of water over medium heat and bring to a simmer.
- Place the egg whites, cream of tartar and the honey into the bowl of a stand mixer. Place the bowl over the saucepan of simmering water, whisking constantly until an instant read thermometer reads 160F.4 large egg whites, ½ cup pure honey, ⅛ teaspoon of cream of tartar
- Transfer the bowl to a stand mixer with a whip attachment and beat on medium high until the meringue is thick, glossy and pulling away from the sides of the bowl. Your meringue should have stiff peaks and hold it's shape.
- Using a spatula, place scoops of meringue into the center of the chilled tart.
- Make swoops and swirls with a small spatula. Use a hand blow torch to toast the meringue.
[…] 2. Meyer Lemon Ginger Tart […]