Tastebuds are a funny thing. They say that your tongue’s tastebuds go through a cyclical cycle ~every 7 to 8 years, and your taste preferences shift slightly as a part of that. And thank goodness, if I do say so myself. As a child, I was not a fan of lemon flavored anything. Cakes, cookies, candies, pies… you name it, lemon was not for me. But as Miranda in the modern times, I am lemon’s biggest fan. More than any other flavor, I choose lemon when it comes to desserts. And that includes a creamy, dreamy, no refined sugar classic double lemon tart. Double because the crust has lemon in it too (why not right?).
The filling is smooth and it’s rich, sweetened with maple syrup instead of refined sugars like white or powdered sugar. It doesn’t taste like maple though, it’s just rounded out which lets the citrus really come forward. The eggs and the heavy cream give that classic custard texture but with that soft, sliceable center that feels like a proper dessert… not a compromise from a different flavor.
The crust as I mentioned is fairly traditional minus the twist I added with the zest of 1 lemon to boost up the flavor even that much more. And to me, it changes the whole experience of the tart. Lemon is wholly throughout, like layers of layers with different texture popping through. That to me, is the intention in the dessert that this one little changes brings to the table! It is my job right now in this moment though to mention that if you need to leave it out, things won’t fall apart. But try not to, it’s there for a reason!
Because of using maple and not refined sugar, this tart will set a little softer than a traditional version, and that’s okay. If you are looking for perfectly firm, add an extra egg yolk in to better your luck. And if you do want it a touch lighter brighter, you can always add a little more lemon juice in to get you there.
A tart like this lemon one feels put together, but its not difficult and its not heavy. If you want, you can top it with fresh berries for a shift, or forgo the refined sugar free route and do a light dusting of powdered sugar (optional but honestly, aesthetic which is why I went that path in the photos, even with this being refined sugar free at its heart).
Perfect for spring, perfect for lemon lovers and perfect in my opinion for an Easter table ready dessert. Tag me if you make this and post it, I’d love to see! @herbyeater on all platforms.
Classic Creamy Double Lemon Tart (No Refined Sugar)
Equipment
- 9-inch tart pan (removable bottom preferred)
- Mixing bowls
- Whisk
- Microplane/zester
- Saucepan
- Fine-mesh strainer (optional)
Ingredients
Lemon Zest Crust
- 1 ¼ cups all-purpose flour or white whole wheat flour
- 3 tablespoons maple syrup
- ½ teaspoon salt
- Zest of 1 large lemon
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tablespoons cold water
Lemon Filling
- 3 large eggs
- ½ cup (+ 2 tablespoons) maple syrup adjust to taste
- ½ cup fresh lemon juice 2–3 lemons
- Zest of 1 lemon
- ½ cup heavy cream or full-fat coconut milk
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted
Instructions
- In a bowl, mix flour, salt, and lemon zest.
- Cut in cold butter until crumbly.
- Add maple syrup and mix. Add cold water 1 tablespoon at a time until dough just comes together.
- Press into tart pan evenly, including sides.
- Chill for 15–20 minutes.
- Preheat oven to 350°F.
- Prick crust with a fork, line with parchment + weights.
- Bake 15 minutes, remove weights, bake another 8–10 minutes until lightly golden.
- Let cool slightly.
- Whisk eggs and maple syrup until smooth.
- Add lemon juice, zest, cream, salt, and melted butter. Whisk until fully combined.
- (Optional: strain for extra smooth texture.)
- Lower oven to 325°F.
- Pour filling into crust.
- Bake 18–22 minutes, until edges are set and center has a slight jiggle.
- Cool at room temp, then refrigerate 2–3 hours until fully set.
Notes
Use real maple syrup, not pancake syrup! Huge flavor difference!
If you want it slightly firmer, especially with maple syrup, add 1 extra egg yolk.
Coconut milk version = slightly richer, subtly tropical (really good, just different vibe).
Taste your filling before baking, lemon intensity varies a lot.