Classic Creamy Double Lemon Tart (No Refined Sugar)
A bright, silky lemon tart sweetened naturally with maple syrup, paired with a buttery lemon zest crust. Clean, vibrant, and still fully dessert-worthy.
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
Maple syrup = softer set than sugar, so chilling is non-negotiable. Full time. Have patience!
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.
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.