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Make-Ahead Lemon Tart

Morgan Baker
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

One of the easiest things you can do for yourself when hosting a dinner party is to make dessert ahead of time. Ticking off the “something sweet” from your checklist will give you time to focus on the appetizers and entrees that need to come together just before everyone arrives. With a bit of planning and prep, it’s entirely possible to have dessert at the ready without a last-minute baking scramble.

This elegant lemon tart may look and taste fancy, but you'll be surprised by how effortless it is to make. Using just six simple ingredients and zero hard-to-find baking tools, this tart is a perfect choice for those seeking a show-stopping treat that comes together in less than an hour.

The recipe calls for using a premade graham cracker crust as a shortcut, but be sure to use fresh lemons. The flavor of the bottled stuff just doesn’t compare, so the bit of work involved to squeeze some juice is well worth it. Fresh lemon zest also adds to the bright, citrusy aroma of the filling, which gets a nice creamy texture from Greek yogurt. Once the filling ingredients are combined, simply pour into the crust, bake and chill. When it's time to serve, bring the tart to room temperature and top with whipped cream for an extra touch of indulgence.

Technique Tip: Just like there’s no need to break out the stand mixer for this lemon tart, you won’t need it to make the optional whipped cream topping either. Either purchase it store-bought or, if you want to add homemade touch, use this mason jar hack to shake up a light and fluffy whipped cream in mere minutes.

Swap Option: Substitute the lemon with an equal amount of lime juice to make this a lime tart.


  • 1 premade graham cracker crust
  • 4 large eggs
  • 1/4 cup full-fat plain Greek yogurt
  • 1 cup granulated sugar
  • zest of 1 lemon
  • 1 cup lemon juice (from about 4 large lemons)
  • whipped cream, for serving (optional)
Fulfilled by



 Preheat the oven to 325 F.


In a large bowl, whisk the eggs and yogurt together until combined. Add the sugar, lemon zest and lemon juice and whisk until the sugar starts to dissolve and is fully blended.


Pour the lemon filling into the graham cracker crust and bake for 25 to 30 minutes until the filling has just set. It should still jiggle slightly in the center, but will no longer be liquid.


Cool to room temperature, then cover with foil and refrigerate. To serve, bring to room temperature and top with whipped cream for serving, if desired.