on the menu: lemon tart with rosemary crust

What happens when you have ten lemons lying around – you start searching for recipes. When I spotted this lemon tart I knew the search was over. It’s simple and perfect for spring.
Bon appétit everyone!
Lemon Tart with Rosemary Crust
for the crust
  • 1 1/3 cup spelt flour
  • 3 tablespoons cane sugar
  • 1 tablespoon fresh rosemary, chopped
  • pinch of salt
  • 1/3 cup cold butter, cubed
  • 1-2 tablespoon ice water
for the filling
  • 1 cup plain Greek yogurt
  • 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the 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 the 2nd tablespoon. The dough may still seem crumbly, but as long as 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 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.
Pour the filling into the crust and bake in the oven for 25-30 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.

Created, photographed, and shared byGOOD THINGS GROW& Happyolks

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  1. Inés

    Caitlin, let me tell you…the title alone had me just about ready to lick the screen…lemon tart with rosemary crust… beautiful recipe!
    Big hugs!


  2. Leslie

    That looks amazing! Seriously, so amazing!

  3. Amy R.

    This looks amazing, so fresh, so Spring, so good!! Loving the touch of Rosemary.


  4. emily

    this looks incredible- right up my alley! just moved near sacramento street and love your blog daily. thanks for the simple and sweet inspiration!

    follow me at embitions.blogspot.com

  5. kat @ dot dot dash

    i think i've been looking at thoo many yummey cake / treat post today. Needing a good baking session!
    x kat

  6. BronsonBloopers

    Yum! That sounds delicious right now!


  7. Anonymous

    I MADE this last night and it was delicious
    thanks for the inspiration

  8. Rachel

    This looks amazing. Think Ill make this for dessert tonight.

  9. house of earnest

    wow, this looks phenomenal! I must make this!!

  10. Elisha

    Have you ever tried using Goats Milk Yogurt for this recipe? I really want to try it!

  11. Good Dinner Mom | Lemon Tart with Rosemary Crust, Easter Dessert, Low sugar tart

    […] Recipe adapted from Sacramento Street. […]

  12. Rachel Page

    The tart is delightful!

  13. Jenny Bee

    Hey! Thanks for posting this recipe. I made it for a dinner party this past Friday night. I made it with whole wheat (1:1 ratio), whole fat yogurt, more lemon zest and I added a tsp of vanilla in the filling. It turned out amazing!! I made it in a 10 inch and a 12 inch tart and adjusted the recipe as I felt a d it was a huge success! Thanks again!!