Lemon-Ginger Tart Recipe (2024)

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.

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.

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.

Clearly not a home-tested recipe. Who has ever baked a pie that only needed 15 minutes at 350°? Like everyone else, I found I needed to bake the tart for at least 45 minutes at 350°. I upped the sugar in the filling to 1¾ cups, based on comments of others, and also added some tapioca for thickening. Shortbread crust is easy and delicious. Tart itself is also quite tasty with the extra sugar. Still lemony and gingery, and quite yellow, even without the turmeric.

Tart shells need to have time in the refrigerator or (what I do) freezer for about 20 minutes, before going into the oven for blind baking. That should keep the shell from shrinking. (It's all about the resting...)

I wanted to like this more than I do. The ginger was completely overpowered by the lemon. The lemon slices (I cut them in half) are very pretty but make cutting the tart difficult. I think it would be good to chill the dough before baking it -- it is very soft and slumped badly.

Made as directed...did not use lemon slices added grated lemon rind fron 1/2 lemon and did not strain... it was fabulous.

not sure what went wrong. the filling would not set, even after I extended the baking time to almost 40 min. also extended shell baking time to 30 min. Flavor is good, like the bite of the ginger.

Blind baked the crust with pie weights for the first 10 minutes. Used 3/4 c. lemon juice 1/4 c. water. Cooked filling on the stove until thickened (like a curd) prior to adding to tart crust and it cooked down to the correct amount for the crust and only took 15 minutes to bake. Turned out perfectly.

I simmered 3 whole lemons for 45 minutes. Then removed flesh and out peels into food processor warm. I then combined all tart ingredients except lemon juice and mixed until smooth. Then I added 1/2 cup lemon juice and pulsed for 15 seconds. The lemon fiber thickens the tart and adds wonderful flavor.

Pie weights are necessary. I had to leave out the turmeric since my mom has issues with it. I liked the surprise of super tart lemon and sweetness that hit after. Plus using kosher salt was cool cause you get the sweet salty thing too. I didn't have a problem with it setting like others seem to. Maybe I got lucky. Oh, and I skipped the slices cause I didn't feel like being bothered slicing anything. Maybe that's the difference in it setting or not.

Try adding arrowroot or tapioca starch; may help thickening.

This was absolutely delicious. A few notes: used a 10" tart pan. The crust puffed up during the 20 m bake, no room for filling. I mashed it down with a measuring cup. Perfect. Used lemon powder in the filling because we had some and love lemon. 40 m bake. Extra filling went into a custard cup for a 25 m bake. The lemon slices looked great, but are inedible. I will try making candied lemon slices next time (many recipes online). Love this. Worth the effort. A show stopper.

This was wonderful! I ended up having to cook it for a little more than 40 minutes to get it to set to the desired standard, but WOW the flavor is great! After reading through the other comments, I decided to do 3/4 cup lemon juice + 1/4 cup of water so I could still taste the ginger in the filling and IT WORKED. My tart pan must be a bit shallow because I still had over 1/2 cup to 3/4 cup of filling left over in my mixing bowl. I plan to whip up dough and use the rest in my mini tarts cups!

Could I use almond flour instead of wheat flour for crust?

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

Seconding others' notes: I blind baked the shell with weights, added 1/4 cup sugar to the filling, and reduced the filling slightly on the stovetop prior to baking - came out perfectly!

This was fabulous. I did have some filling left over, so I think next time I would bake this in a springform pan so I could make the crust a little taller and thinner and fit more filling in. But other than that it was delicious and I thought the tartness of the filling was perfect. Bake time was accurate. Really nice way to make a lemon curd-esque dessert without having to stir curd on the stove.

I'm not sure what the point is of having a nicely formatted recipe if you have to read the comments carefully to learn numerous ways the recipe is just completely wrong. I think my filling has been in the oven for almost an hour now, and last I checked, it was quite jiggly—well over the "15 to 20 minutes" in recipe.

Thank you all - from the past, this is first time I have seen/tried this recipe. AT LEAST 45' bake time, and the crust is now way too brown. The crust baked up just fine, but was surprised like some others that bled-baking was not required. We can all find a better tart lemon tart.

I read all the notes and took advice from some. I froze the crust for 15 minutes prior to baking for 10 minutes with pie weights, then 10 minutes uncovered. I didn’t add the turmeric because the yellow color was fine. I strained and pre-cooked the filling on the stove top about 5 minutes. It was the perfect amount of lemon filling (I used a high sided tart pan) and cooked perfectly in 15 minutes at 350 degrees. It tasted just right!

I did 3/4 cup lemon juice, 1/4 cup water and it was great but I think I the whole cup would have been fine. I also doubled the ginger and might do more next time.

It's a no from me. Several attemps with different ratios, temperatures, and methods (including blind baking) yielded dissapointing results. Crust too buttery, slips and does not hold its shape. Custard filling too eggy and turmeric only yielded a radioactive look, not a pleasant one.

Dressed up lemon bars, center filling sets oddly though because of lemon slices

Followed recipe with the following amendments: 1) I used 200g sugar in the filling2) Dough shrunk, so while hot, I spread it back up the edges with a measuring cup and then brushed on egg wash to seal the thin cracks on bottom3) I baked 10 mins longer than recipe. The filling was bubbling over the edge a little but set upon coolingNotes: I managed to use all up all of the filling

Enough crust for 10" pan; had room for all filling. Surprised at how much butter leaked from crust, and I had frozen before blind-baking. I know quantities were correct (weighed) so not sure if there was something I should have done differently. Didn't measure ginger but maybe 1.5-2x. It sat in lemon juice for a bit before filling was mixed and strained; good flavor--both tart and spicy. Used very thin lemon slices on top--they looked great but were really too tough to cut or chew easily.

Jane Hulting, did you try it with almond flour instead of wheat flour? Would love to know!

Having read the other comments I was skeptical, but the quantity of filling and cooking time was accurate for me. It is very tart and the ginger doesn't come through that well. If I made it again I'd omit the turmeric and add ground ginger.

Tastes lovely. Should be blind baked with weights. Baking time completely unrealistic for uncooked lemon curd- plan on using a crust protector and baking for forty minutes at a minimum.

Entirely too sour for us. But the crust was delicious and I liked the consistency of the custard. The lemons slices are essential - you need their bitterness to contrast with the dessert’s tartness.