Name: Lemon Tart with Gingersnap Crust Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 12 ounces gingersnap cookies; 6 tablespoons butter, melted; 1 ½ cups granulated sugar; ¼ cup cornstarch; 3 large or extra-large eggs; 3 large or extra-large egg yolks; ⅔ cup fresh Meyer lemon juice; 1 ½ tablespoons Meyer lemon zest; ½ cup cold butter, cut into small cubes

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Introduction

This Lemon Tart with Gingersnap Crust combines a zesty Meyer lemon filling with a spicy, crunchy gingersnap cookie base. It’s a refreshing and elegant dessert that’s perfect for any occasion, offering a delightful balance of sweet and tart flavors with a buttery finish.

A lemon tart sits on a white plate with a scalloped edge, placed on a white marble surface. The tart has two layers: the base is a golden-brown, crumbly crust with a rough texture, and the top layer is a smooth, bright yellow lemon filling that looks creamy and glossy. One slice is lifted slightly on a metal server, showing the thickness of the filling and crust. Each lemon slice garnish is pale yellow with a white center, positioned on top of the tart and on the lifted slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces gingersnap cookies
6 tablespoons butter, melted
1 ½ cups granulated sugar
¼ cup cornstarch
3 large or extra-large eggs
3 large or extra-large egg yolks
⅔ cup fresh Meyer lemon juice
1 ½ tablespoons Meyer lemon zest
½ cup cold butter, cut into small cubes

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Place the gingersnap cookies in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until the mixture is well combined.
Step 3: Press the cookie mixture firmly into the bottom and up the sides of a 9 or 10-inch tart pan to form an even crust.
Step 4: Bake the crust for 9-10 minutes. Remove from the oven and cool on a wire rack for at least 30 minutes.
Step 5: Zest and juice the Meyer lemons.
Step 6: In a heavy saucepan over medium heat, combine sugar, cornstarch, eggs, egg yolks, and Meyer lemon juice. Whisk constantly and bring to a boil. Continue cooking and whisking for 1-2 minutes until thickened.
Step 7: Remove the pan from heat and whisk in the lemon zest and cold butter cubes until the butter melts and the filling is smooth.
Step 8: Transfer the lemon filling to a small bowl and place it in a larger bowl filled with ice to cool for about 15 minutes.
Step 9: Pour the cooled filling into the prepared gingersnap crust. Cover the surface of the filling with plastic wrap to prevent a skin from forming, then refrigerate for at least two hours.
Step 10: To serve, carefully remove the tart ring, slice, and enjoy your refreshing lemon tart.

Tips & Variations

Place the tart pan on a baking sheet before baking to easily handle it in and out of the oven without spills.
Hold the tart pan by its sides rather than the bottom to avoid the ring sliding off the base.
Remove the tart ring by placing the tart on a large round can or inverted bowl and gently pulling the ring down from the sides.
If you use regular lemons instead of Meyer lemons, consider adding an extra ¼ cup of sugar to balance the tartness.
Create a lemon twist garnish by slicing a lemon, cutting a line from the center to the edge, and twisting the halves in opposite directions.
Make candied lemon slices by simmering thin lemon slices with sugar and water, then cool and use as an elegant decoration.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. To reheat, let the tart sit at room temperature for 15-20 minutes before serving, or enjoy it chilled for the best flavor and texture.

How to Serve

The image shows a lemon tart on a white plate with a decorative edge, placed on a table with a white marbled texture. The tart has two main layers: a thick, golden brown crust forming the base and edges, and a smooth, glossy, bright yellow lemon filling layer on top. One slice is taken out slightly, revealing the creamy texture of the lemon layer inside. The top of the tart is decorated with two thin lemon slices, one on the main tart and one on the slice that was removed. In the background, there are stacked white plates with silver forks on top and three whole lemons are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons, but since they are more tart, it’s best to add an extra ¼ cup of sugar to the filling to balance the flavor.

How do I prevent the lemon filling from forming a skin while cooling?

Press a piece of plastic wrap directly onto the surface of the lemon filling before refrigerating. This prevents air exposure and keeps the surface smooth.