Lemon Tart with Gingersnap Crust Recipe
This delightful Lemon Tart with a Gingersnap Crust combines a crisp and flavorful cookie crust with a smooth, tangy Meyer lemon filling. The blend of sweet and tart flavors creates a refreshing dessert perfect for any occasion, featuring a buttery crust with a zesty lemon custard that is baked and chilled to perfection.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Gingersnap Crust
- 12 ounces gingersnap cookies
- 6 tablespoons butter, melted
Meyer Lemon Filling
- 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
- Prepare the Gingersnap Crust: Preheat your oven to 350 degrees F. Place the gingersnap cookies in a food processor fitted with a steel blade and process until fine crumbs form. Add the melted butter and pulse until the mixture is well combined.
- Form and Bake the Crust: Transfer the cookie mixture into a 9 or 10-inch tart pan. Spread evenly and press firmly with your fingers onto the bottom and up the sides to form the crust. Bake for 9-10 minutes, then remove and cool on a wire rack for at least 30 minutes.
- Zest and Juice Lemons: Prepare the Meyer lemons by zesting and juicing them for fresh flavor.
- Make the Lemon Filling: In a heavy saucepan over medium heat, combine sugar, cornstarch, eggs, egg yolks, and Meyer lemon juice. Whisk constantly and bring the mixture to a boil. Continue cooking while whisking for 1-2 minutes until thickened.
- Finish the Filling: Remove from heat and immediately whisk in lemon zest and cold butter cubes until the butter melts and the filling is smooth and well combined.
- Cool the Filling: Pour the lemon filling into a small bowl and place this bowl into a larger bowl filled with ice. Cool for about 15 minutes to stop the cooking process and thicken further.
- Assemble and Chill the Tart: Pour the cooled lemon filling into the cooled gingersnap crust. Press plastic wrap lightly onto the surface of the filling to prevent a film from forming, then cover and refrigerate the tart for at least 2 hours to set.
- Serve: Remove the tart from the pan by holding the sides of the tart pan and gently removing the ring. Slice and serve chilled. Enjoy your delicious lemon tart!
Notes
- Always place the tart pan on a baking sheet to easily transfer it in and out of the oven without accidents.
- When removing the tart ring, hold the pan by the sides instead of the bottom to avoid sliding off the base.
- To remove the tart ring, invert the tart onto a large round can or bowl and gently pull the ring down, avoiding removing the tart from the pan base.
- A manual lemon juicer enhances juicing efficiency and yields more juice compared to hand squeezing.
- If using regular lemons instead of Meyer lemons, consider adding an extra ¼ cup of sugar due to the higher tartness.
- For a twisted lemon garnish, slice a lemon, remove seeds, cut from the middle to the edge, then twist sides in opposite directions.
- To make candied lemon slices for garnish, simmer thin lemon slices in ¼ cup sugar and ½ cup water over low heat for 6-7 minutes until translucent, then cool and garnish.
Keywords: Lemon Tart, Gingersnap Crust, Meyer Lemon, Citrus Dessert, Tart Recipe, Homemade Dessert, Easy Lemon Tart
