Lemon Ginger Tart

This lemon ginger tart brings together a fragrant, easy-to-make lime-scented shortbread crust with a bright, silky lemon curd brightened by fresh ginger juice. The curd is gently cooked right on the stovetop, then poured into the prebaked crust and finished in the oven so the edges firm up while the center stays just a little jiggly. You can serve it plain, pile on a quick Italian meringue made from leftover egg whites, or simply add whipped cream and fresh berries. Active prep time is reasonable, and there’s no rolling, food processor, or tricky egg tempering involved.

Ingredients and Measurements

• 1 cup (125 grams) all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick, 113 grams) unsalted butter
• zest of one lime
• 1 cup lemon juice
• zest of one lemon
• 1 8-inch piece ginger (or multiple pieces to equal that)
• 1 cup sugar
• 5 whole large eggs
• 3 large egg yolks
• 1/2 cup (1 stick, 113 grams) unsalted butter
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1/4 cup water

How to Assemble and Bake

1. Preheat oven to 350°F (175°C).
2. Whisk together 1 cup flour, 1/4 cup powdered sugar, and 1/4 teaspoon kosher salt.

   

3. Melt 1/2 cup butter and stir in the lime zest.
4. Pour melted butter into dry ingredients and stir until moistened.

   

5. Press dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom.
6. Place the tart pan on a baking sheet and bake the crust until golden brown, about 20 minutes.

   

7. Grate the ginger finely and press the grated ginger through a fine-mesh strainer to extract about 2 tablespoons of juice.
8. Whisk together the 5 whole eggs, 3 egg yolks, and 1 cup sugar until smooth.

   

9. Stir in 1 cup lemon juice and the freshly squeezed ginger juice.
10. Warm the mixture over medium heat, whisking constantly, until it thickens and reaches a gentle simmer, about 6–8 minutes.

    

11. Remove the pan from the heat and whisk in 1/2 cup butter until incorporated and silky.
12. Pour the curd through a fine-mesh sieve into a bowl to remove cooked bits and zest.

    

13. Pour the strained curd into the prebaked crust.
14. Bake the filled tart at 350°F until the edges are set but the center still jiggles, about 15 minutes.

    

15. Let the tart cool on the counter until room temperature, about 1 hour, then refrigerate to chill.
16. Place 2 egg whites and 1/8 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.

    

17. Combine 1/2 cup sugar and 1/4 cup water in a small saucepan and bring to a boil, monitoring the temperature.
18. When the syrup reaches 220°F start beating the egg whites on medium speed.

    

19. When the syrup reaches 240°F pour it in a thin stream into the mixer while it runs.
20. Increase the mixer speed to high and whip until stiff, glossy peaks form.

    

21. Spoon or pipe the Italian meringue over the cooled tart and, if desired, lightly torch the meringue.

    

How to Store and Make Ahead

This tart is best enjoyed the day you make it, but you can absolutely keep it covered in the fridge for up to two days without losing that lovely flavor or texture.

What Makes It Special

• Bright lemon flavor balanced perfectly by the warm zing of fresh ginger — this isn’t your overly sweet custard, but a vibrant, sophisticated lemon curd.
• Easy peasy shortbread crust: no rolling out dough, no chilling, no fancy mixer needed — just melted butter, flour, powdered sugar, and lime zest pressed right into the pan.
• The curd is made on the stovetop without fuss: no double boiler or tempering, just gentle heating and constant whisking for creamy smoothness.
• Leftover egg whites from the curd turn into a gorgeous Italian meringue, so there’s no waste and a handy topping option.
• Super versatile: works beautifully with standard Eureka lemons or softer Meyer lemons, and goes well with a variety of toppings or crust swaps.

This tart nails the balance between pure, zesty citrus flavor and simple, approachable baking. The lime-kissed shortbread crust offers a buttery, fragrant base, while the lemon curd — enhanced by fresh ginger juice and strained to silky perfection — brings brightness without being too sweet. It looks impressive but won’t intimidate anyone who’s not a pastry pro.

• Complex, layered flavor: bright lemon with the cozy warmth of fresh ginger and a hint of lime zest in the crust create a refreshing yet familiar taste.
• Silky smooth curd made without fuss: gently cooked and double strained for a luxurious texture — no fancy equipment needed.
• Super simple crust: pressed into the pan with your hands, no rolling or mixing gadgets required.
• Efficient and waste-conscious: leftover egg whites become a stable, cooked Italian meringue—you’ll have options, and nothing is wasted.
• Serve it your way: Italian meringue, whipped cream, fresh berries, or candied ginger all pair beautifully depending on your mood or occasion.
• Great for entertaining or weeknight treats: active prep time is reasonable, and the steps are straightforward with a delicious payoff.
• Make-ahead friendly: the crust and curd can be prepared earlier, and the fully assembled tart keeps well in the fridge for a couple of days.

Expert Tips for Best Results

• Grating ginger is probably the most time-consuming bit—use a microplane or ceramic ginger grater, and be sure to press the grated pulp through a fine-mesh strainer to get about 2 tablespoons of juice from your 8-inch piece (or add more ginger pieces for more zing).
• Heat your curd gently and whisk constantly to avoid overcooking—aim for a low simmer and thickened texture but don’t rush it, or you might end up with scrambled eggs.
• Straining the curd twice is key: once before adding butter and once before filling the crust. This ensures the curd is smooth and silky with no lumps or zest bits.
• Bake the filled tart until the edges are firm but the center still jiggles — about 15 minutes at 350°F. Cool completely before slicing to get nice, clean pieces.
• When making the Italian meringue, pay attention to syrup temperatures — start whisking egg whites when syrup reaches about 220°F and pour at about 240°F. This technique ensures a cooked, glossy, stable meringue.
• Store the tart covered tightly in the fridge. It’s best eaten the day you bake, but it will keep fresh and delicious for up to two days.

Flavor Swaps and Variations

• Give Meyer lemons a try for a softer, sweeter, delicately floral curd—just reduce the sugar a bit if you want it less sweet.
• Swap the lime zest in the crust for lemon zest to simplify and avoid extra fruit waste if you’re all about lemons.
• Top the tart with lightly sweetened whipped cream, fresh berries, or candied ginger slices instead of meringue for a different twist.
• Try a gingersnap or graham cracker crust for added crunch and spice or use an almond-meal shortbread crust if you want gluten-free—it changes the texture but is delicious.
• Add a dash of ground cardamom or a few fresh thyme leaves to the curd to give it a subtle herbal or warm spice touch.
• Make tartlets: divide the crust and curd into smaller tart pans and reduce the baking time until the centers jiggle slightly — perfect for individual servings or parties.

Troubleshooting and FAQs

• Can I use Meyer lemons? Absolutely! Meyer lemons give a softer, sweeter curd. Just consider toning down the sugar a bit if you want the tart less sweet.
• How do I get ginger juice? Grate fresh ginger finely and press the pulp through a fine-mesh strainer or cheesecloth into a bowl. You want roughly 2 tablespoons from an 8-inch piece, but feel free to adjust the amount to your taste.
• Why is my curd lumpy? Lumps usually happen when the eggs cook too fast. Strain your curd through a fine sieve to remove lumps. Next time, cook on lower heat and whisk constantly to keep it silky.
• Can I make the curd or tart ahead? Definitely. Both the crust and the curd can be prepared earlier in the day and then assembled when you’re ready. The finished tart keeps, covered in the fridge, for up to two days—best on day one.
• Is the Italian meringue safe to eat? Yes! The meringue is cooked via the hot sugar syrup, making it stable and safe. Plus, you can torch it if you want a toasty finish, but that’s totally optional.
• Can I freeze the tart? It’s not the best idea to freeze the fully assembled tart—the texture of the curd may change. However, leftover curd freezes well in an airtight container for about a month; thaw it in the fridge before using.