Light Lemon Tart
Lemon cookie crust filled with a light and airy lemon curd and yogurt filling. Top with your favorite berries and edible flowers!
Equipment
- 1 9 or 10-inch tart pan Our tart pan is 9.5 inches in diameter
- 1 Food processor
Ingredients
Lemon Cookie Crust
- 2 cups puréed cookie crumbs about 5 oz. of cookies
- 3 tbsp. melted butter
Lemon Filling
- 6 large eggs
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 tbsp. butter (salted) cut into small pieces
- 2 tsp. lemon zest
- 3/4 cup nonfat plain Greek yogurt we like to use the strained kind of yogurt for this
- 1 lemon, sliced for garnish
- blueberries or blackberries and edible flowers for garnish
Instructions
Lemon Cookie Crust
- Preheat oven to 350℉.
- Prepare a 9.5 inch tart pan (with a removable bottom) by thoroughly coating the sides and bottom with a thin coat of butter. Be sure to get the butter into the side grooves of the pan. Sometimes it’s easiest to use your fingers to do this. This will help you to remove the tart from the pan when you’re ready to serve dessert. Set aside.
- Process lemon cookies until fine crumbs. Pour into a mixing bowl and stir in melted butter. Mix well.
- Dump this mixture into the prepared pan and pat it to evenly cover the bottom and into the sides of the pan. Bake for about 10 minutes. Remove from oven and cool completely.
Lemon Filling
- Whisk eggs and sugar together in a saucepan or in the top of a double boiler. Add lemon juice, lemon zest and butter. Heat over medium-low heat, stirring constantly with a wire whisk, until mixture thickens so it will coat the back of a spoon. Remove from heat. Set aside until completely cool. If making ahead of time, cover the lemon curd with plastic wrap and refrigerate until ready to use.
- If you see any lumps of egg in your curd, you can simply strain it through a sieve when you remove it from the heat. Push the curd through the sieve using a spoon or rubber spatula. Be sure to scrape the curd that’s left on the bottom of the sieve into your bowl of strained curd. Then cool completely and cover until ready to use. The lemon zest will make it through the sieve, but the lumps will stay in the sieve.
- When you are ready to make the filling, gently fold the yogurt into the chilled lemon curd. Pour into prepared crust and smooth out with an off-set spatula.
- Garnish with lemon slices, berries and flowers. Chill until ready to serve.
Notes
We like to use lemon cream sandwich cookies, but if you cannot find them, just use lemon shortbread, or any crispy lemon cookie you can find, or you can make your own. Here is our recipe for lemon shortbread cookies. If you use cookies that do not have the cream filling in the center, you may need to use an extra tablespoon or so of melted butter in the crust. Add it a little bit at a time, and once you get to where you can press the mixture down into the pan and it holds, then you are good to go!