Greek Yogurt Lemon Tart

Greek Yogurt Lemon Tart

Chiropractic London ON Greek Yogurt Lemon Tart

Greek Yogurt Lemon Tart

Rosemary Almond Crust (Adapted from recipe found at Flourishing Foodie)

  • 2 c almond flour
  • 2 Tbsp granulated sweetener of choice (stevia, xylitol, monk fruit, chicory, coconut sugar)
  • pinch of sea salt
  • 1 1/2 tsp dried rosemary
  • 1/4 c unsalted organic butter, chilled and cubed
  • 1 egg white
  • 1/2 tsp vanilla bean paste/pure vanilla

Preheat oven to 400F.  Lightly butter a 9" tart shell.  Add crust ingredients into food processor. Pulse until all ingredients are combined and start to stick together, resembling coarse not over blend.  Press mixture into tart shell and up the sides of the shell.  Bake on middle rack for 15-20 minutes, or until it is light brown.  Remove from oven and cool.

Greek Yogurt Lemon Filling (From Happyolks)

  • 1 c plain Greek yogurt (full fat, organic)
  • 1/2 c natural sweetener of choice (honey, maple syrup, stevia)
  • 2 eggs
  • 1/2 c lemon juice
  • 1 to 1 1/2 tsp lemon zest
  • 1/2 tsp vanilla bean paste

Preheat oven to 350F. Place yogurt, vanilla bean paste/vanilla and sweetener in a medium bowl.  Whisk until thoroughly combined, add eggs, one at a time, then add the lemon juice and zest.  Whisk until completely smooth. Pour into prepared tart crust.  Bake at 350F for 25-30 minutes or until the center is set and only slightly jiggles.  Allow to cool completely.  Best served the same day.


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London, ON N6J 1G8
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