Creamy Lemon Tart

3 Elements That Make This Lemon Tart a Standout

While lemon tarts are a common dessert, this lemon tart is anything but ordinary!

• Creamy, not curd-y. A lot of lemon tarts are made with lemon curd, but this filling has more in common with my key lime no-bake cheesecake. Not only does this make the filling creamier than a typical tart, it’s also a cinch to whip up.
• Lightened up, but still rich and creamy. Rather than combining cream cheese with heavy cream as is usually the case with no-bake fillings, I use half cream cheese, half yogurt. It makes this tart feel indulgent without being heavy.
• Naturally sweetened. I use maple syrup in both the filling and the crust, meaning we can skip the refined sugar altogether! 
• Gluten-free crust. The almond flour crust is tender, nutty, and so much easier to make than the traditional pastry crust.

What You’ll Need

This lemon tart recipe is made with simple, wholesome ingredients. Scroll down to the recipe card for exact measurements.

For the Almond Crust:

• Almond flour – Be sure to use almond flour, not almond meal; almond flour is more finely ground.
• Coconut oil – Helps bind the crust instead of butter.
• Maple syrup – For natural sweetness. Honey would also work as an alternative. 
• Ground cinnamon – Adds a little bit of warmth reminiscent of a graham cracker crust.

For the Lemon Filling:

• Cream cheese – Be sure to let this soften; if you don’t, you’ll get little unmixed bits of cream cheese in the filling.
• Plain Greek yogurt – This adds a tart flavor that plays so well with the lemon!
• Maple syrup – Again, you can swap in honey if you’d like.
• Lemon – You’ll need the juice and zest.
• Vanilla bean paste – For pretty flecks of vanilla bean, but more importantly, to add a mellow, creamy flavor to balance the bright lemon.

How to Make This Creamy Lemon Tart

This recipe comes together in two parts: the crust and the filling.

Make the Almond Crust:

• Mix the crust. In a small bowl, mix all of the crust ingredients until moistened and a little bit sticky.
• Form the crust. Press the mixture evenly into the bottom and up the sides of a springform tart pan coated with cooking spray. (Lightly oil your hands if it sticks.)
• Dock the crust. Use a fork to poke holes along the bottom and sides to prevent bubbling.
• Bake. Bake at 350ºF for 12–15 minutes, until lightly golden. Let the crust cool.

Make the Filling:

• Blend the filling. Use a hand mixer to blend the cream cheese, Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla bean paste in a mixing bowl until smooth and creamy.
• Assemble the tart. Pour the filling over the cooled crust and spread evenly with a spatula.
• Add toppings. If desired, top with fresh lemon slices and raspberries.
• Chill. Refrigerate the lemon tart for 1–2 hours, or until the filling is set.

Variation Ideas

If you want to switch up this lemon tart recipe, here are a few ideas.

• Use a traditional crust. Feel free to swap in your favorite pastry crust or graham cracker crust if you’d like.
• Try another citrus fruit. Meyer lemon would be fantastic when they’re in season, or try this recipe with lime juice and zest.
• Get creative with the toppings. Serve with a dollop of whipped cream, swap the raspberries for blueberries or strawberries, add candied lemons instead of fresh, or plate the tart with raspberry sauce.

Storage

Store this lemon tart covered in the fridge for up to 4 days, or keep smaller portions in an airtight container. Keep the tart chilled until you’re ready to serve it.

More Lemon Treats to Try

• Lemon Poppy Seed Bread
• Blueberry Lemon Scones
• Vegan Lemon Bars
• Lemon Blueberry Oatmeal Bars