Honey Lemon Tart

5 from 3 votes

This Honey Lemon Tart features a naturally sweet tangy lemon curd, a light Greek yogurt whip, and a gluten-free oat cookie tart 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.

Prep Time22

Cook Time8

Chill Time2 30

Total Time3

Course: Dessert

Cuisine: French

Servings: people

Calories: 368kcal

Author: Christy Faber

Ingredients

Oat Cookie Crust

1 ¼ cup oat flour
½ cup almond flour
2 tbsp unsweetened shredded coconut medium
pinch of salt
3 tbsp pure maple syrup
⅓ cup olive oil

Honey Lemon Tart

6 large eggs room temperature
3 egg yolks room temperature
3 tablespoon zest from two or three lemons
¾ cup fresh lemon juice
¾ cup honey
½ cup butter cubed

Greek Yogurt Whipped Topping

¾ cup heavy cream
⅓ cup icing sugar *see note for naturally sweet alternative
½ cup Greek yogurt

Instructions

Oat Cookie Crust

Preheat the oven to 350 degrees F.
In a bowl, whisk together oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt.
1 ¼ cup oat flour, ½ cup almond flour, 2 tablespoon unsweetened shredded coconut, 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.
3 tablespoon pure maple syrup, ⅓ cup olive oil
Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
Bake for 8-10 minutes and 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.

Honey Lemon Tart

In a medium bowl, thoroughly whisk together the eggs and egg yolks.
6 large eggs, 3 egg yolks
In a medium saucepan, combine lemon zest, lemon juice, honey, and cubed butter. Heat on medium heat until the butter melts and the mixture starts bubbling at the sides. Turn off the heat.
3 tablespoon zest from two or three lemons, ¾ cup fresh lemon juice, ¾ cup honey, ½ cup butter
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.
Strain the mixture through a fine mesh strainer into the cooked oat cookie tart shell, smoothing out the top. (Reserve ⅓ cup of the lemon curd for swirling in the Greek yogurt whip later.)
Bake at 350 degrees F for 8 minutes until the edges of the lemon curd are just set.
Allow the tart to cool completely, then chill in the fridge for 2 to 3 hours or overnight.

Greek Yogurt Whipped Cream Topping

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.
¾ cup heavy cream, ⅓ cup icing sugar
Once combined, gently fold in the Greek yogurt with a spatula.
½ cup Greek yogurt
Spoon the Greek yogurt whipped cream over the chilled tart, and use the back of a spoon to spread it out evenly.
Add a few dollops of the reserved lemon curd, and 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.

Notes

- Naturally Sweet Tip: If you'd like to naturally sweeten the Greek yogurt whip with honey, you can certainly do so. However, it’s best to add a dollop of the honey-sweetened whip to each individual slice of lemon tart just before serving, as it won’t hold its shape as well on top of the entire tart.
- 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.
- Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest. This recipe is perfect for using up lots of lemons.

- 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.

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