It's spring, the sun is shining, and that feels like reason enough to celebrate. It's just the right time to serve this bright, zingy lemon tart, a simple, no-bake dessert that combines Greek yogurt and bottled lemon curd in a tender pastry crust. It's a pretty, no-fuss sweet perfect for a sunny weekend brunch.

The first time I encountered the happy marriage of lemon curd and Greek yogurt was while catering a baby shower last spring. My co-worker made a fruit dip that combined the two, along with a little honey and vanilla. It was good — except I didn't want to dip any fruit into it, I just wanted to keep eating it with a spoon.
Obviously, everything that tastes good eaten from a spoon tastes even better eaten in a buttery crust, so a tart seemed the way to go. Stabilized with a little gelatin and poured into a baked tart shell, the filling set up beautifully in the fridge overnight, creating the creamy, lemony, buttery dessert I had been hoping for.

For the crust, I like using Dorie Greenspan's excellent Sweet Tart Dough recipe in Baking: From My Home to Yours, but any pie or tart dough recipe that you like will work. I happen to love the sandy, shortbread-like texture of a pâte sablée crust, but I suspect even a graham cracker crust would be tasty with this filling.
And if you don't want to bother with the pastry at all, or are looking for a pretty gluten-free sweet, the filling can be poured into small ramekins and chilled for a refreshing little spoon dessert.

Lemon-Yogurt Icebox Tart
Makes one 9-inch tart
1/2 recipe Cream Cheese Pie Crust, or pie/tart dough of your choice
2 cups Greek yogurt
2/3 cup lemon curd
2 tablespoons honey (or more, depending on tartness of curd)
1/2 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
2 tablespoons water
Whipped cream
Citrus slices or berries (optional, for garnish)
About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool. Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.
Additional Notes:
• I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.
• Homemade lemon curd would certainly make this recipe special, but any good-quality jarred lemon curd will make a tasty tart. I buy mine at Trader Joe's.
• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.
Related: Pucker Up, Sweet Cheeks: 20 Lemon Dessert Recipes
(Images: Anjali Prasertong)
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Comments (13)
this would be awesome with a gingersnap crust! I'm making it this weekend!
anything you can sub for gelatin to make it vegetarian?
Anyone know what the mini orange looking citrus fruits are on top? I've never seen this before...
@ASF5017: They are Kumquats :-)
want this right right right now
To make it vegetarian, I would use agar, found in Asian markets or vegan stores.
Liebers unflavored gel is a kosher, vegan gelatin.
I, too, happened upon greek yogurt and lemon curd - it is amazing and addictive - and putting it into a tart is truly inspired!
i made this tonight. i used the cream cheese pie crust as well. i couldnt find baking directions..or my tart pan.. so i used a glass pie pan. i made it a little too thin and cut off the extra. baked it with pie weights at 350. it took about 20 min. i'm looking forward to trying it tomorrow!
I made this today! It was wonderful and refreshing. I'm thinking about freezing it next time.
I made this today and when I added the dissolved gelatin mixture to the yogurt mixture, it began to set up right away. No matter how much I whisked, the gelatin formed stubborn little clumps in the yogurt mixture. I poured it into the prepared crust anyway and it is in the fridge now. Do you think it will end up OK?
Same problem with the gelatin. I'm making this right now and the gelatin (never baked with it before!) is a big rubbery clump and I'm opting to not put it in the yogurt mixture.
@Kanda & @piealamode: Was the gelatin mixture still hot when you added it, or did it cool a bit before you added it? It should be hot when you whisk it in. I am updating the recipe to reflect that. I'm not sure if that is the issue, since I didn't experience that problem, but perhaps that is why?