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Meyer Lemon Tart

Meyer Lemon Tart
  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 6
This quick and citrusy Italian-style tart is bursting with fresh lemon flavor.
By Paula Jones
Created March 19, 2012


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 eggs
  • 3/4 cup granulated sugar
  • Grated peel of 2 medium Meyer lemons
  • Juice of 1 medium Meyer lemon
  • 5 tablespoons unsalted butter, softened
  • Powdered sugar


  • 1
    Heat oven to 350°F.
  • 2
    Spray 9-inch tart pan with removable bottom with cooking spray. Press pie crust in bottom and up side of tart pan. Prick bottom and side with fork. Set aside.
  • 3
    In large bowl, beat eggs and granulated sugar with electric mixer on medium speed. Beat in lemon peel, lemon juice and butter until well mixed. Pour into crust-lined pan.
  • 4
    Bake 25 minutes. Cool 30 minutes on cooling rack. Refrigerate until serving time. Sprinkle with powdered sugar just before serving. Cover and refrigerate any remaining tart.

  • You can substitute regular lemons for the Meyer lemons.
  • Garnish with additional lemon peel for more lemon flavor.
  • Chill completely for a firmer tart.

No nutrition information available for this recipe
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