Lemon-Ginger Tart

By Alison Roman

Lemon-Ginger Tart
Craig Lee for The New York Times
Total Time
45 minutes
Rating
4(782)
Comments
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Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won’t taste as much as you’ll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn’t tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.

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Ingredients

Yield:8 servings

    For the Crust

    • 1½cups/192 grams all-purpose flour
    • ⅔cup/82 grams confectioners’ sugar
    • 1½teaspoons kosher salt
    • ¾cup/170 grams (1 ½ sticks) unsalted butter, melted

    For the Filling

    • 1cup/240 milliliters fresh lemon juice
    • 1¼cup/252 grams granulated sugar
    • 4large egg yolks
    • 1large egg
    • ¼cup/32 grams all-purpose flour
    • 1tablespoon freshly grated ginger
    • ½teaspoon ground turmeric
    • ¼teaspoon kosher salt
    • ½lemon, thinly sliced, seeds removed (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

462 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 5 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the crust: Heat the oven to 350 degrees.

  2. Step 2

    Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it’s well combined (it’ll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it’s all even.

  3. Step 3

    Bake the tart shell until it’s a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.

  4. Step 4

    Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.

  5. Step 5

    Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

Ratings

4 out of 5
782 user ratings
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Comments

Carole O

There was twice the amount of filling that there needed to be, and the turmeric is just weird. Also, for those who don't know how to blind-bake a crust, it would be nice to clue them in. I use dried beans- cheaper than pie weights, and you can use them over and over again. Prick the crust all over with a fork, lay a piece of foil on top, then the pie weights. Bake for 10 minutes. Take the foil and beans off, prick again with the fork, and bake for another 10 minutes.

Susan

I’m living temporarily in the UK and was delighted that this recipe included weight measurements in grams. The tart was tasty but extremely tart—beware if you’re looking for a very sweet dessert Three notes on the recipe: 1. The crust shrunk dramatically. It did not stay up the sides of the pan. 2. The cooking time until the tart was set in the center was nearly double what the recipe said. 3. The end product (even with the extra time) was quite gooey—not exactly the texture I was expecting.

Hilary

Based on others reviews, I made the following changes: Placed crust in freezer for 20 mins before baking. Blind-baked the pie shell using pie weights for the first 10 mins. Used 3/4 lemon juice and 1/4 water to avoid lemon overpowering the ginger. Noting that people were having problems with too much filling and bake times significantly longer than written, I cooked the filling down on the stove top until thickened and had the perfect amount for my crust. Was perfectly done after 15 minutes.

l

I used 3/4 cup lemon juice and it was plenty sour. I would also increase the ginger to 2 tbsp as you can't taste it with just 1. I added slightly more than 1/2 tsp of turmeric and the flavor was subtle but noticeable. I didn't refrigerate the crust before baking, but i did reshape it a little bit once the pre-bake was done. It shrunk slightly when baking with the filling, but not enough to matter in my opinion.

Kim Egg

Ive cooked this a number of times now and here are my suggestions and thoughts. Blind baking isn’t necessary for shortbread base, however I do reduce the suggested salt .The filling is for sure VERY TART but if you want it a little sweeter add more sugar or water down the lemon juice. I peel and grate my ginger frozen this ensures none is lost in the straining process. Cooking time I find pretty accurate. It will continue to set and firm up after its cook and refrigerated.

Amirissa

This was an ok tart, but the tumeric was way too overpowering.

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