The Greek lemon tart

I adore summertime, as all of you I guess, and I adore, homemade and fresh summery flavours.

If you are a lemon desserts’ fan, here is the best Greek lemon tart, I made recently, and I absolutely loved it!

Photo and recipe by

Here is what you will need:


  • 500g Greek Double-Thick Yogurt (Διπλοσταγγιστό Γιαούρτι)
  • 1 x 385g tin condensed milk (εβαπορέ)
  • juice of 1 medium-sized lemon
  • pinch salt

For the CRUST

  • 1 x 200g packet Digestive Biscuits
  • 145g butter, melted
  • fresh mint sprigs, to garnish (optional)


  • For the filling, combine the yoghurt, condensed milk, lemon juice and salt. Refrigerate.
  • Preheat the oven to 180°C and grease a 24cm pie dish. For the crust, blitz the biscuits until a fine crumb forms and combine with the melted butter. Press the biscuits crust into the prepared pie dish and bake in the oven, 10 minutes.
  • Allow the crust to cool completely, about 1 hour. Pour the creamy lemon filling into the cooled crust and refrigerate to set, at least 2 hours. Serve garnished with fresh mint sprigs, if desired.

The original recipe is found on the The above is an alteration of mine. You may also be playful with this. Adding a bit more of something, or adding some nuts on the top. Cooking is fun and enjoyful! You should not necessarily follow the steps to the exact.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.