Lovely Lemon and Ginger Tart

When life gives you lemons, make this ultra zesty lemon tart with the easiest-ever ginger crust!

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Mele Kalikimaka! Right now, life is giving me the opposite of lemons as Derek and I have escaped dreary, slush-covered Vancouver for Christmas in Maui! D’s parents are “snowbirds” and live in Maui “from when the leaves fall to when the cherry blossoms in Vancouver bloom”. Not a bad idea if you ask me.

This morning, I noticed a bunch of lemons on the ground in the garden and found that the tree there was basically falling over with massive lemons. I knew I had to make something special with them for our Christmas Eve celebrations tonight.

This lemon and ginger tart is one of the easiest baked goods out there. When I first started baking, I always thought that tarts must be complicated because they just look so fancy and delicate! However this lemon tart has 8 ingredients and takes only a few minutes to prepare.

Basically, you dump all the ingredients for the dough in a food processor. Then press the dough into a tart plan, and shove it in the oven. Meanwhile, you whisk all the ingredients for the filling in a bowl, and pour that into the tart. Bake, and Voila! your tart is picture perfect and delicious with limited skill involved (an essential for a  lazy island holiday afternoon).

Lemon and Ginger Tart with Sugar-Dough Crust

  • Servings: 6-8
  • Difficulty: easy
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Sugar-Dough Crust

  • ¾ cup room temperature butter
  • ½ cup granulated sugar
  • ½ tsp vanilla (extract)
  • ¼ tsp salt
  • 1 ¾ cup al-purpose flour
  • 1 tablespoon freshly-grated ginger

Lemon and Ginger Filling

  • 3/4  cup fresh squeezed lemon juice (~2-3 lemons)
  • 4 eggs (large)
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest (1 lemon)
  • 1/2 cup all-purpose flour


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a stand mixer (paddle attachment) or food processor, fully combine butter, 1/2 cup sugar, vanilla, ginger, and salt. Add flour and mix until dough is smooth. Press the dough into a 9 inch tart pan
    3. Bake crust 15 mins, until light golden brown.
    4. In a large bowl, whisk together lemon juice, zest, sugar, eggs, and 1/2 cup flour until smooth. Pour this filling into the hot crust.
    5. Bake 20-25 minutes, or until filling is set.
    6. Allow to cool in the refrigerator.

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