Meyer Lemon Bar Tart
Prep time
Cook time
Total time
This meyer lemon bar tart is a delicious twist on the traditional lemon bar. A light and lemony citrus filling atop a delicious buttery shortbread crust with a hint of almond flavor. The perfect dinner party dessert.
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Recipe type: Dessert
Serves: 1
For Crust
  • 1 cup all purpose flour
  • ⅓ cup confectioner´s sugar
  • ½ cup ground almond flour
  • 1½ tsp grated lemon zest
  • ½ cup cold, unsalted butter, cubed
For Lemon Filling
  • 1½ cups granulated sugar
  • 6 TBSP all purpose flour
  • ¼ tsp baking powder
  • 3 large eggs, room temperature, lightly beaten
  • grated zest and juice from 2 large Meyer lemons
  • Confectioner´s sugar for dusting
For Crust
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, combine all ingredients except the cubed butter. Pulse several times until mixture is combined.
  3. Add cubed butter and continue to pulse until mixture comes together into a ball.
  4. Do not over mix.
  5. Press shortbread mixture into the bottom and up sides of a 9 or 10 inch fluted tart pan with removable bottom. Set tart pan on a cookie sheet.
  6. Bake for 8 to 10 minutes until every slightly golden brown but not fully set on bottom.
  7. Set aside to cool slightly.
For Filling
  1. In a medium bowl, mix together the sugar, flour, and baking powder.
  2. Set aside.
  3. In a separate bowl, combine eggs, lemon zest and juice until smooth.
  4. Sift the flour mixture into the egg mixture and stir until fully incorporated.
  5. Pour the lemon filing into the baked tart shell still on the cookie sheet.
  6. Return the cookie sheet with the tart to the oven and bake for 30 minutes or until center is almost set and edges of crust are golden brown.
  7. Remove from oven and cool on cooling rack until room temperature.
  8. Place tart in the refrigerator for 3 hours or overnight.
  9. Dust with confectioner´s sugar. Slice and serve cold.
Cooking time includes chilling time in refrigerator.
Store left over tart tightly covered in refrigerator for up to 4 days.
If Meyer lemons are not available, use regular lemons.
Recipe by Browned Butter Blondie at