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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
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Lemon Tart with Rosemary Crust

8 Comments

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This lemon tart with rosemary crust is simple, tangy and creamy. Low sugar, made with wholesome spelt flour, rosemary and fresh lemons.

I love this lemon tart because it’s light and creamy. Tangy, but not too sweet. The recipe uses nutty spelt flour and fresh rosemary leaves in the crust, Greek yogurt and fresh lemon juice for the filling. If you’re looking for the perfect lemon dessert for your holiday table, stop right here.

Lemon Tart with Rosemary Crust garnished with a slice of lemon and rosemary

Delightful. Simple. Lemon Tart with Rosemary Crust from fresh and wholesome ingredients with little sugar. But creamy with big flavor.
Side view of a slice of Lemon Rosemary Tart
And the crust… Well. Here you go.

Close up of the rosemary crust

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5 from 6 votes

Lemon Tart with Rosemary Crust

Simple and perfect for spring, this Lemon Tart recipe uses fresh and wholesome ingredients with little sugar. Lemons always pair well with rosemary.
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 261
Author Good Dinner Mom

Ingredients 

For the Crust:

  • 1 ⅓ cup spelt flour
  • 3 Tablespoons cane sugar
  • 1 Tablespoon fresh rosemary, chopped
  • pinch of salt
  • ⅓ cup cold butter, cubed
  • 1-2 Tablespoons ice water

For the Filling:

  • 1 cup plain Greek yogurt, Not non-fat
  • ½ cup cane sugar
  • 2 eggs
  • ½ cup fresh lemon juice, about 3-4 lemons
  • ½ teaspoon lemon zest

Instructions

  • Preheat oven to 350F. Lightly butter a 9-inch tart pan and set aside.

Make the crust:

  • Place 1 ⅓ cup flour, 3 Tablespoons sugar, 1 Tablespoon rosemary, and pinch of salt in the bowl of a food processor and pulse a few times. Add ⅓ cup butter and pulse until little pea sized bits start to form. Add in 1-2 Tablespoons ice water, starting with just 1 Tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add 2nd Tablespoon. The dough may still seem crumbly, but as long a it holds together when pressed, it will be perfect.
  • Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 12 minutes. Cool on a wire rack for at least 5 minutes before filling.

Make the Filling:

  • Place 1 cup yogurt and ½ cup sugar in a bowl and whisk until thoroughly combined. Whisk in 2 eggs, one at a time, then add ½ cup lemon juice and ½ teaspoon zest. Whisk until smooth and everything is evenly combined.
  • Pour the filling into the crust and bake in the oven for 23-28 minutes or until the center is set and only slightly jiggles when shaken lightly.
  • Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like your tart a bit sweeter.
Nutrition Facts
Lemon Tart with Rosemary Crust
Amount Per Serving
Calories 261 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 50mg17%
Sodium 70mg3%
Potassium 56mg2%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 15g17%
Protein 7g14%
Vitamin A 244IU5%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Sacramento Street.

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Published on March 29, 2013

Comments

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    Recipe Rating




  1. amanda says

    July 6, 2022 at 7:12 AM

    5 stars
    We love to make this pie in the summer. If possible, use Meyer lemons, which are sweeter and less acidic, although any kind will do.

    Reply
    • Sally Humeniuk says

      July 8, 2022 at 10:13 AM

      Hi Amanda, Thank you for this comment! Good idea with the Meyer lemons. I’m so happy you make this recipe regularly!

      Reply
  2. jill says

    July 6, 2022 at 7:11 AM

    5 stars
    Love this! Love everything about it!

    Reply
  3. florence r says

    April 5, 2022 at 6:24 AM

    5 stars
    I made this for my Mother-in-law because she loves lemons and is a big-time cook with herbs and spices so I thought this would be the prefect combination dessert for her. She loved every bit of it! Im afraid it will become a monthly request 🙂 Thanks for the recipe Sally we both loved it.

    Reply
  4. kristi v says

    April 5, 2022 at 6:19 AM

    5 stars
    My husband is Greek and he loves anything lemon. This was a big hit with him! He raved about the crust and what a great flavor the rosemary gives. It was very smooth and creamy just the way a tart should be. Thank you for sharing such a delicious new (for us) recipe Sally, we both loved it!

    Reply
  5. susan h says

    April 5, 2022 at 6:15 AM

    5 stars
    I’ve made a lot of tarts and this was a great and easy recipe. The results looked very pro, tasted fantastic and the crust is my favorite part!. Wonderful, Just wonderful.

    Reply
  6. carli fay says

    April 5, 2022 at 6:12 AM

    5 stars
    Absolutely delicious, as well as looked beautiful on a pretty plate. I served mixed berries and fresh cream on the side. This will be in my favorites file, to bake for guests and family. Thank you Sally for this lovely recipe.

    Reply
  7. Jaclyn says

    March 29, 2013 at 7:50 AM

    Looks amazing! I too love rosemary and lemon together.

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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