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Meyer Lemon Ginger Tart with Toasted Honey Meringue

Meyer Lemon Ginger Tart with Toasted Honey Meringue

A sweet and tart Meyer lemon and ginger curd filled sweet tart shell topped with honey Swiss meringue and toasted
Prep Time 30 mins
Cook Time 45 mins
Total Chilling time 4 hrs
Total Time 1 hr 15 mins
Servings 8 servings


  • 1 sweet tart dough recipe, fully baked

For the meyer lemon curd:

  • 7 large egg yolks
  • 2 large whole eggs
  • 2 tbsp grated Meyer lemon zest
  • 1 heaping tbsp peeled and grated fresh ginger
  • 1 cup (200g) granulated sugar
  • 2/3 cup (158ml) Meyer lemon juice
  • 6 tbsp (85g) unsalted butter, softened

For the toasted honey meringue:

  • 4 egg whites
  • 1/2 cup (125ml) pure honey
  • Pinch of cream of tartar


Make the Meyer lemon ginger curd:

  • Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your hands to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand.
  • Add the eggs and egg yolks to the sugar mixture and whisk to combine thoroughly. 
  • Add the Meyer lemon juice and whisk to combine.
  • 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.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd into your cooled, fully baked tart shell. Use a spatula to spread the curd evenly in the tart shell. Place in the refrigerator to set up the filling,  about 4 hours. 

Make the toasted honey meringue:

  • Place a couple inches of water in a medium saucepan. Place the saucepan 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. 
  • 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 hold it's shape.
  • Using a spatula, gently 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 and brown the meringue.
Tried this recipe?Let us know how it was!