High Protein Lemon Cream Tart (Greek Yogurt Filling)

Bright. Creamy. Light. Slightly tangy.

This is the kind of dessert that tastes like sunshine but still fits your goals.

The High Protein Lemon Cream Tart combines a crisp, lightly sweet crust with a silky Greek yogurt lemon filling that’s smooth, refreshing, and packed with protein. It’s lighter than cheesecake, fresher than custard, and far easier than it looks.

No complicated pastry techniques.
No fussy water baths.
Just clean citrus flavor wrapped in a protein-boosted dessert.

Let’s make something vibrant.

Why You’ll Love This Recipe

• High in protein thanks to Greek yogurt
• Bright lemon flavor without being overpowering
• Lighter than traditional lemon cream tart
• Make-ahead friendly
• Elegant but surprisingly simple

This tart feels bakery-worthy — but it’s built from smart swaps and simple techniques.

Ingredients (Serves 8–10)

For the Crust:

• 1½ cups almond flour (or oat flour)
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons maple syrup or honey
• Pinch of salt

Optional:

• 1 tablespoon vanilla protein powder for extra boost

For the Lemon Cream Filling:

• 1½ cups plain Greek yogurt (full-fat or 2%)
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• ⅓ cup honey or maple syrup (adjust to taste)
• 2 large eggs
• 1 scoop (about ¼ cup) vanilla protein powder
• 1 teaspoon vanilla extract
• Pinch of salt

Optional:

• 1 tablespoon cornstarch (for slightly firmer texture)

Equipment Needed

• 8-inch tart pan (removable bottom preferred)
• Mixing bowls
• Whisk
• Zester
• Baking sheet

Step-by-Step Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).

Lightly grease your tart pan.

Place it on a baking sheet — easier to transfer in and out of the oven.

2. Make the Crust

In a bowl, combine:

• Almond flour
• Melted butter
• Maple syrup
• Salt

Mix until it resembles damp sand.

Press evenly into the bottom and slightly up the sides of the tart pan.

Use the bottom of a glass to compact it firmly.

Bake for 8–10 minutes, until lightly golden.

Remove and let cool slightly.

3. Prepare the Lemon Filling

In a large bowl, whisk together:

• Greek yogurt
• Lemon juice
• Lemon zest
• Honey
• Eggs
• Vanilla
• Salt

Once smooth, sift in the protein powder and whisk again.

If using cornstarch, add now.

The mixture should be smooth and pourable — slightly thicker than pancake batter.

Taste and adjust sweetness if needed. Lemon intensity varies by fruit.

4. Assemble

Pour lemon filling into the pre-baked crust.

Gently tap the pan on the counter to release air bubbles.

5. Bake

Bake for 18–25 minutes.

The center should be just set with a slight jiggle. Do not overbake — it will continue setting as it cools.

Edges may puff slightly but will settle.

6. Cool & Chill

Let tart cool at room temperature for 30 minutes.

Then refrigerate at least 2–3 hours, preferably overnight.

Chilling allows:

• Proteins to firm properly
• Flavor to develop
• Clean slicing

Patience pays off here.

Texture & Flavor Profile

This tart is:

• Creamy but light
• Tangy and bright
• Slightly sweet
• Smooth and sliceable
• Refreshing, not heavy

The Greek yogurt adds structure and protein while keeping the filling lighter than traditional cream-based lemon tarts.

The almond crust adds subtle nuttiness and texture contrast.

Protein Breakdown (Approximate)

Entire tart: 70–90g protein
Per slice (8 slices): 9–12g protein

For a citrus dessert? That’s impressive.

Tips for Perfect Results

1. Use Fresh Lemon Juice

Bottled juice lacks brightness.

2. Don’t Skip the Zest

Zest carries essential oils — it deepens flavor without extra acidity.

3. Avoid Overbaking

Overbaking creates cracks and a rubbery texture.

4. Sift Protein Powder

Prevents clumping in the filling.

5. Chill Fully Before Slicing

Warm tart won’t hold clean edges.

Optional Toppings

• Fresh raspberries or blueberries
• Powdered sugar dusting
• Whipped Greek yogurt
• Lemon slices
• White chocolate drizzle
• Mint leaves

Keep it simple or make it decorative.

Variations

Lemon Blueberry Tart

Fold ½ cup fresh blueberries into filling before baking.

Lemon Coconut Version

Replace part of almond flour with shredded coconut.

Extra High Protein

Replace 2 tablespoons almond flour in crust with extra protein powder.

Dairy-Free Option

Use dairy-free Greek-style yogurt alternative and plant protein powder.

Key Lime Version

Swap lemon juice and zest for key lime.

Storage & Make Ahead

Refrigerate covered up to 4 days.

The flavor improves after 24 hours.

Not ideal for freezing — texture may change slightly when thawed.

Common Mistakes to Avoid

Using low-fat yogurt
→ Texture becomes watery.

Overmixing eggs
→ Too much air can cause cracking.

Skipping pre-bake on crust
→ Leads to soggy bottom.

Not measuring lemon juice
→ Too much liquid can affect setting.

When to Serve This

• Spring or summer gatherings
• Light dinner party dessert
• Post-workout treat
• Holiday brunch
• Healthy birthday alternative

It feels elegant without feeling heavy.

Frequently Asked Questions

Does it taste like Greek yogurt?
No — the lemon and sweetener balance the tang beautifully.

Can I make it without protein powder?
Yes — increase almond flour in crust slightly and omit whey from filling.

Can I make it sweeter?
Absolutely. Add 1–2 extra tablespoons honey.

What if it cracks?
Totally fine. Cover with berries or yogurt topping.

Is it gluten-free?
Yes, if using almond flour or certified GF oat flour.

Final Thoughts

High Protein Lemon Cream Tart is proof that clean ingredients can still deliver full dessert satisfaction.

It’s bright.
It’s creamy.
It’s refreshing.

And it manages to feel indulgent while quietly delivering serious protein.

Slice it cold.
Serve it with berries.
Let the citrus shine.

Dessert just got lighter — and stronger.