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Creamy Meyer Lemon Tart – Easy Buttery Shortbread Crust

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This creamy Meyer lemon tart features a silky, sweet-tart citrus filling nestled in a buttery shortbread crust. It’s easy to make, crowd-pleasing, and perfect for any occasion, from brunch to holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp fine sea salt
  • Optional: 1/4 cup (25g) almond flour (swap for 1/4 cup flour for extra flavor and tenderness)
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (160ml) fresh Meyer lemon juice (about 4–5 lemons)
  • Zest of 2 Meyer lemons
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (16g) all-purpose flour
  • Pinch of salt
  • Powdered sugar (for dusting, optional)
  • Thin Meyer lemon slices or twists (optional)
  • Fresh berries (raspberries or blueberries, optional)
  • Whipped cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom. If using a pie dish, line with parchment.
  2. In a large mixing bowl, cream together butter and sugar until smooth and fluffy (2-3 minutes). Add flour, salt, and optional almond flour. Stir until mixture resembles coarse crumbs and starts to clump.
  3. Press dough evenly into the bottom and up the sides of the tart pan. Prick base with a fork a few times.
  4. Bake crust for 18-20 minutes, until lightly golden and set. Remove and let cool slightly.
  5. In a medium bowl, whisk eggs until smooth. Add sugar, Meyer lemon juice, zest, heavy cream, flour, and a pinch of salt. Whisk until silky and well combined (1-2 minutes). Strain if lumps form.
  6. Pour lemon filling into warm crust. Bake at 350°F (175°C) for 25-30 minutes, until edges are set and center jiggles slightly.
  7. Remove from oven and cool on a rack for 30 minutes, then refrigerate at least 2 hours to set (overnight for creamier texture).
  8. Once set, dust with powdered sugar, decorate with lemon slices or berries, and slice into wedges. Serve chilled or at room temperature.

Notes

Use room-temperature eggs for a smooth filling. Zest lemons before juicing. Don’t overbake—the center should jiggle slightly. For gluten-free, use a 1:1 gluten-free flour blend or almond flour. Dairy-free options include coconut cream and vegan butter. Chilling overnight improves texture. Garnish with berries or whipped cream to cover any cracks.

Nutrition

Keywords: Meyer lemon tart, lemon dessert, shortbread crust, citrus tart, easy tart recipe, spring dessert, brunch, holiday baking, creamy lemon tart, family favorite

Find it online: https://chrisfeasts.com/creamy-meyer-lemon-tart-recipe-easy-buttery-shortbread-crust/