Finally, I have found a lemon tart recipe that feeds my sweet tooth. This Easy Lemon Tart recipe is a delicious combination of the tart taste of lemons and the sweetness of honey. Plus, it's made with a gluten-free crust! I call that a win-win.
If you have been around for a while you know that I am not a big sweets eater. Give me cheese! Give me chips! But, there are times...and for those times, I need something that satisfies my sweet tooth. This Lemon Tart recipe is it!
The tartness of the lemon juice combined with the sweetness of the honey yields a deliciously refreshing dessert. It is a light dessert that leaves that sweet tooth satisfied and your tummy pleasantly full!
This recipe is a favorite of mine to serve in the spring when the weather starts getting nice out and we are spending a lot of time outdoors.
One of my favorite things about this Lemon Tart recipe, besides how easy it is to make, is that it is gluten-free! The crust is made with almond flour, salt, honey, and butter.
Sometimes, when a recipe calls for a crust with almond flour, it can be a real pain to get out of the pan. So, I always use a spring-form pan and line the bottom with parchment paper.
This Lemon Tart recipe is the perfect light and refreshing dessert that will satisfy your sweet tooth. The best part is, that it's easy to make! In only a few short steps, you will have a delicious dessert to enjoy with the family. The ingredient amounts are listed below in the recipe card.
Let's start by making the crust.
- Start by mixing together the flour and salt.
- Add the honey and butter and mix to form a ball of dough.
- Press the dough into the bottom of a spring-form pan greased and lined with parchment paper.
- Bake at 350F for 15 minutes or until the crust is brown.
Next, we will prepare the filling.
- First, add 2 tablespoons gelatin to ½ cup of water and stir until the gelatin is dissolved.
- Add lemon juice, eggs, honey, butter, lemon zest, and the gelatin and water to a blender and blend until smooth. Instead of a blender, you can also use a hand mixer.
- Once the crust is browned, pour the filling over it and bake at 350F for 30 minutes or until the filling is set.
- Let the lemon tart cool completely. As it cools, the filling will become more firm. For best results store tart in the refrigerator for at least 2 hours or up to overnight before serving.
- Serve and enjoy!
The same recipe can be used to make Lemon Bars. To make bars, spray an 8" x 8" pan with nonstick cooking oil and line the bottom with parchment paper. Continue with the recipe and when cooled, cut into bars. Now you can enjoy delicious Lemon Bars!
As you can see, this is a very versatile recipe. Make it fancy - a tart - or make it plain - bars. Either way, the Lemon Tart recipe is delicious and healthy!
This Lemon Tart recipe is a delicious and refreshing dessert that is healthy and will satisfy your sweet tooth! Here are my top tips for making it.
- If you don't have a spring-form pan a pie dish or tart dish also works, or make Lemon Bars using a square baking dish. See the variations above on how to make Lemon Bars.
- To make the crust in advance you can store the ball of dough in an airtight container in the fridge a day or two before using it.
- To prevent the crust from sticking to the bottom of your pan, grease and line your baking pan of choice with parchment paper before baking the crust.
- Allow the tart to cool completely before serving. The filling will become more firm as it cools. For best results, I recommend refrigerating the tart for at least 2 hours up to overnight before serving.
- To prevent a skin from forming on the filling, cover the tart with plastic wrap directly on top of the filling.
- Garnish your Lemon Tart with your favorite toppings such as candied lemons, coconut whipped cream, powdered sugar, or fresh berries.
Frequently Asked Questions
How do I store the Lemon Tart?
This Lemon Tart recipe will stay fresh in the refrigerator for 3-4 days.
Can I freeze the Lemon Tart?
Yes! I recommend freezing the Lemon Tart in individual slices for easy consumption. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.
Can I use a different crust for this Lemon Tart recipe?
Yes! I understand almond flour crust isn't for everyone. If you want to use a classic pie crust, I have an Easy Pie Crust recipe that would go great with this Lemon Tart recipe. Bake the crust according to directions before adding the lemon filling.
More Lemon Recipes
If you are a lemon lover like me, here are more delicious lemon recipes I recommend you try!
- Grandma's Lemon Meringue Pie - If it's grandma's, you know it has to be the best!
- Lemon Frozen Yogurt - A refreshing and cold treat that's perfect for those hot summer days.
- Lemon Tea Cakes - This recipe makes cute little individual desserts that are great for serving on any occasion.
- Lemony Italian Cream - A versatile recipe that can be used as filling for cakes, pastry filling, or can be served as is topped with fresh fruit.
If you’ve tried this Lemon Tart Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Easy Lemon Tart
- 1 ¾ cups almond meal
- ¾ teaspoon salt
- 4 tablespoons honey
- 3 tablespoons butter softened
- 1 cup lemon juice
- 6 eggs
- 1 cup honey
- ½ cup butter melted
- 1 teaspoon lemon zest
- 2 tablespoons gelatin dissolved in ½ cup water
Heat oven to 350F.
Grease spring-form pan and line the bottom with parchment paper.
Mix almond flour and salt
Add honey and butter.
Mix to form a ball.
Press the almond meal dough into the bottom of the pan.
Bake for 15 minutes or until the crust is brown.
Prepare the Filling:
Mix the filling ingredients in a blender or using a hand-mixer.
Once the crust is browned, pour the lemon filling over it.
Bake at 350F for 30 minutes or until filling is set. As it cools, the filling will get more firm.
Refrigerate for at least 2 hours up to overnight to allow the filling to set completely.