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Meyer Lemon Ginger Molasses Tart.

Meyer Lemon Ginger Molasses Tart

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Light, bright lemon mascarpone filling gets cozy in a warm and spicy ginger molasses tart shell. Topped with candied Meyer lemon wheels and ginger bits.




  • Meyer lemons - 4
  • fresh ginger - 1 knob
  • ice water - 1 large bowl
  • granulated sugar - 2 cups
  • water - 2 cups


  • all purpose flour - 1 1/2 cups
  • brown sugar - 3 tablespoons
  • freshly grated ginger - 2 teaspoons
  • ground cinnamon - 2 teaspoons
  • fine sea salt - 1 teaspoon
  • freshly grated nutmeg - 1/2 teaspoon
  • cardamom - 1/4 teaspoon
  • unsalted butter (cold & cut into 1/4" cubes - 1/2 cup (1 stick))
  • egg yolk - 1
  • molasses - 2 tablespoons
  • white vinegar - 1 teaspoon


  • mascarpone - 1 cup
  • Greek yogurt - 2/3 cup
  • honey - 1/3 cup
  • zest of Meyer lemon - 1 tablespoon
  • fresh squeezed lemon juice - 2 tablespoons
  • pure vanilla extract - 1 teaspoon



  1. Thinly slice lemons and remove any seeds. About 24 thin slices.
  2. Peel and slice the ginger into 1/8" thick slices. About 2 tablespoons.
  3. Prepare a medium-size bowl with ice bath.
  4. Bring a pot of water to boil, add lemon slices and ginger bits, boil for one minute. Strain lemons and ginger from boiling water and plunge into ice water for a few of minutes until cool, drain.
  5. Add sugar and water to a large pot or skillet. Bring to a simmer, stirring occasionally until sugar is dissolved.
  6. Add Meyer lemon slices and ginger bits in a single layer and simmer for about an hour, until rinds are translucent.
  7. Using a small, fine mesh strainer remove the lemon slices and ginger bits from the syrup and cool on wire rack.
  8. Once cooled, chop the ginger into 1/4" bits. Then gently toss the ginger and lemon wheels in granulated sugar. Allow to set on rack for at least a few hours, preferably overnight.
  9. *Strain the syrup into a mason jar. You now have a lemon ginger simple syrup to sweeten your tea!


  1. In a food processor pulse the the flour, brown sugar, ginger, cinnamon, salt, nutmeg and cardamom together to mix. Add the cold butter cubes, and blend the mixture until it resembles a coarse meal.
  2. In a small bowl lightly whisk together the egg yolk, molasses and white vinegar. Add the mixture to the flour mixture in the food processor and pulse to blend until the mixture starts to come together but still looks crumbly.
  3. Turn the crumbly mixture out into a 10-inch tart pan with a removable bottom. Press the mix onto the bottom and up the sides of the pan to create shell. Chill the crust for 30 minutes.
  4. Preheat the oven to 375Β°F.
  5. Prick the crust with a fork then line with parchment paper or foil. Fill the lined shell with the dry beans, dry rice or pie weights.
  6. Bake the tart shell on the center rack for about 15 minutes. Carefully remove the lining and filling and bake for 8-10 minutes more until the shell feels firm.
  7. Cool the crust in the pan on a cooling rack.


  1. Prepare the filling by blending the mascarpone, Greek yogurt, honey, Meyer lemon juice, Meyer lemon zest and vanilla. Once fully blended, cover with plastic wrap and refrigerate until the the shell has cooled.
  2. Fill with the cooled tart shell with mascarpone filling. Smooth out the top with the back of a spatula.
  3. Chill in the fridge for at least a couple of hours so the filling has time to set up.
  4. Once the filling is set and doesn't jiggle anymore, decorate the top with candied Meyer lemon slices in a half moon shape and sprinkle with candied ginger stars.
  5. Slice into 8-10 wedges and serve with warm teacups of Earl Grey Tea.


*If you're short on time, it's no bid deal to skip the he candied Meyer lemon and ginger. The tart holds it's own without the sparkly bits.
*If you do choose to make the candied Meyer lemon and ginger, be sure to save the simple syrup for sweetening tea, ice cream or fruit.

Adapted from Candied Meyer lemon adapted from She Wears Many Hats recipe

  • Prep Time: 30 minutes