Honey Lemon Tart

This Honey Lemon Tart features a naturally sweet tangy lemon curd, a light Greek yogurt whip, and a gluten-free oat cookie crust. The elegant lemon curd swirls make it as beautiful as it is delicious! Each bite has a perfect balance of flavors—refreshingly citrusy with just the right amount of sweetness.

I love that you can make most of this recipe the day before you are planning to serve it. Perfect for meal planning and preparing for guests!

For more elegant desserts, visit my recipes for Cranberry Orange Cheesecake Cups, Lemon Lime Green Grape Sorbet, Coffee Panna Cotta, and Strawberry Rhubarb Mousse.

Why You'll Love This Recipe

• Naturally sweet!
• Gluten free tart crust made with olive oil
• Light and creamy
• Wholesome ingredients
• Easy to make ahead of time!
• Very beautiful presentation

Ingredients

• Greek yogurt - I chose a full fat Greek yogurt for a creamier whip topping but you could opt for a fat free yogurt.
• Lemons - Choose organic lemons when using the zest.
• Butter - Either salted or unsalted butter is a good option for this recipe.
• Honey - you can swap the honey for granulated sugar in this recipe if desired.

See the recipe card below for a full list of ingredients and measurements.

How To Make Honey Lemon Tart

Here are the step-by-step instructions to make this recipe.

Step 1: Whisk the dry ingredients for the crust and add the wet ingredients.

Preheat the oven to 350 degrees.

In a bowl, whisk together oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt.

Add maple syrup and olive oil to the dry mixture, stirring until well combined. Allow the tart mixture to sit for a few minutes, allowing the flours to absorb the liquid.

Step 2: Press mixture into the tart pan and bake.

Press the mixture evenly into the bottom and sides of a 9-inch tart pan.

Bake for 8-10 minutes, then remove from the oven. If the tart shell puffs up slightly, use the base of a glass or measuring cup to gently press it back down into the bottom and sides.

Allow the tart shell to cool before filling.

Step 3 & 4 : Whisk eggs and separately warm the lemon juice, honey and butter on the stove top.

In a medium bowl, thoroughly whisk together the eggs and egg yolks.

In a medium saucepan, combine lemon zest, lemon juice, honey, and cubed butter. Heat the mixture on medium heat until the butter melts and it starts bubbling at the sides. Turn off the heat.

Step 5 & 6: Temper the whisked eggs with the warm lemon mixture and return to the stovetop to thicken.

Take about ¼ cup of the lemon mixture from the pot using a measuring cup and allow it to cool for 30 seconds. While whisking continuously, slowly drizzle this into the eggs. This step tempers the egg yolks, preventing them from cooking on contact.

Slowly incorporate the remaining lemon mixture into the eggs while whisking continuously.

Pour the mixture back into the saucepan and heat on medium-low until it thickens and coats the back of a spoon.

Step 7 & 8: Strain the mixture (and reserve some lemon curd for later) and bake.

Strain the mixture through a fine mesh strainer into the cooked oat cookie tart shell, smoothing out the top. (Scoop ⅓ cup of the lemon curd to reserve for swirling in the Greek yogurt whip later.)

Bake at 350 degrees for 8 minutes until the edges of the lemon curd are just set.

Step 9 & 10: Allow the tart to cool, chill in the fridge and make the Greek yogurt whipped topping.

Allow the tart to cool completely and then chill in the fridge for 2 to 3 hours or overnight.

Make the Greek Yogurt Whipped Cream: In the bowl of a stand mixer or a medium-sized bowl using a hand mixer, whip the heavy cream to stiff peaks. Gradually add the icing sugar while continuing to beat on low speed.

Once combined, gently fold in the Greek yogurt with a spatula.

Spoon the Greek yogurt whipped cream over the chilled tart, and use the back of a spoon to spread it out evenly.

Step 11: Add the lemon curd to the Greek yogurt whipped topping and swirl.

Add a few dollops of the reserved lemon curd. Using the end of a chopstick or a similar tool, swirl the lemon curd through the Greek yogurt whipped cream to create a beautiful marbled pattern.

Expert Tips

• Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest. This recipe is perfect for using up lots of lemons.
• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before making the lemon curd.
• Cook the Lemon Curd Slowly: When making the lemon curd, use medium-low heat and stir constantly to prevent the eggs from curdling.
• Strain the Lemon Curd: For an extra smooth and creamy curd, strain it through a fine-mesh sieve to remove any small bits of cooked egg or zest.
• Chill Before Serving: Allow the tart to chill in the refrigerator for at least 2 hours before serving. This helps the flavors meld together and makes it easier to slice.
• What part of this recipe can I make ahead of time? I like to prepare the tart crust and lemon curd filling the day before serving, allowing them to chill thoroughly in the fridge. I prepare the Greek yogurt topping a few hours before serving, giving it time to chill in the fridge while still maintaining its freshness. Keep in mind that the oat cookie crust tends to soften if made more than a day in advance.

Recipe FAQs

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