Lemon Yogurt Icebox Tart

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Total time:

Ingredients:

Lemon-Yogurt Icebox Tart

Makes one 9-inch tart

1 9-inch pie crust, like our here)
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 to 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.

This recipe was originally published April 2012.

Instructions: