Inspired by smitten kitchen
Lemon desserts have been a weakness of mine since I can remember. This is the first time I’ve come across a recipe using the entire lemon, rind and all. Well, not the seeds. But you know what I mean. Needless to say, I was intrigued. I gave it a ginger snap crust to add the other flavor that sends me to a happy place. If you prefer, you can use a standard 9-inch tart shell for the crust.
Preparation time: 30 minute(s)
Cooking time: 50 minute(s)
Meyers lemon ginger snap tart
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