Lemon-Dill Tart with Yogurt and Herbs
A tangy tart with a lemon-infused crust and a creamy yogurt filling that delivers a bright, sour finish. This french-inspired desserts ready in about 70 minutes layers flour, (cold, cubed) butter, medium (zested, 2 tbsp juice) lemon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups flour
- 1/2 cup (cold, cubed) butter
- 1 medium (zested, 2 tbsp juice) lemon
- 1 (whole) eggs
- 1 cup Greek yogurt
- 1 tbsp (chopped) dill
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 2 cups flour, 1/2 cup cold butter, 2 tbsp lemon zest, and 1/4 tsp salt until the mixture resembles coarse crumbs. Press into a 9-inch tart shell and bake for 10 minutes.
- Step 2: In a bowl, whisk 1 cup Greek yogurt, 1 tbsp dill, 1 tbsp lemon juice, and 1/4 tsp salt. Pour into the cooled crust and refrigerate for 1 hour before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Tart with Yogurt and Herbs take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Dill Tart with Yogurt and Herbs?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Dill Tart with Yogurt and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Tart with Yogurt and Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Tart with Yogurt and Herbs?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
