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+ servings

Whole Meyer Lemon Tart

This to-die-for dessert by our dear friends at Flour Craft Bakery in Marin County, California, gets its gorgeously lemony taste from Meyer lemon, which is blended, peel and all, into the filling mix. Use the spectacular, easy to make gluten free tart crust for any sweet tart you please!

Servings 8 people
Calories 373 kcal


  • 1 recipe for Sweet Pastry Crust Dough chilled (see below)
  • Brown rice flour for sprinkling
  • 1 large Meyer lemon about 4 ounces, skin on cut into 8 pieces
  • 1 ¼ cups (8.9 ounces) sugar
  • 1 stick 4 ounces butter
  • 1 tablespoon vanilla paste or gluten-free vanilla extract
  • 4 eggs


  1. Preheat the oven to 350°. Place the pastry crust dough between two pieces of plastic wrap and roll it into a 10-inch disk, ¼-inch thick. Remove the top piece of plastic wrap, lift the dough and remaining wrap, invert it over a 9-inch tart pan, and position the dough to fit the pan. Peel off and discard the remaining plastic wrap and trim the dough edges with a paring knife. Top the dough with a piece of parchment, fill it with a layer of dried beans or baking weights, and bake for about 15 minutes, rotating halfway through, until the crust is blonde around edges and just set in middle. Remove the beans and parchment paper.

  2. Put the Meyer lemon (peel, seeds, and all), sugar, butter, vanilla, and eggs into blender and blend until smooth, 3 to 5 minutes. Pour into the tart shell and bake for about 40 minutes or until just set in the middle, like custard. If the top begins looking dark during cooking, tent it with foil. Cool to room temperature and serve.
Nutrition Facts
Whole Meyer Lemon Tart
Amount Per Serving
Calories 373 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 132mg44%
Sodium 52mg2%
Potassium 36mg1%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 46g51%
Protein 3g6%
Vitamin A 167IU3%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.