Lemon Berry Macaroon Tart

Lemon Berry Macaroon Tart for your Passover or holiday table.

It’s the perfect dessert pairing for any Passover table, lemon and coconut. Combine a freshly baked macaroon (crust) crispy on the outside, chewy in the center with a tart & tangy lemon filling, top it with fresh raspberries and you’ll have a holiday dessert that will make all your guests very happy.

That it is also easy to prepare is a bonus. There’s no dairy in the recipe which makes it a good candidate for any type of Passover dinner you’ve prepared.

To locate kosher for Passover unsweetened, shredded coconut and tapioca starch – those items are available in larger grocery stores and kosher markets that carry Passover baking ingredients or online here.

I like to use a 9-inch springform pan for this recipe to make moving the tart to a serving plate easier. You could also use a pie plate and serve it directly from the pan. Be sure to grease the pan generously with nonstick spray (also available kosher for Passover). Add a piece of parchment to the bottom of the pan and moving the tart becomes even easier.

Raspberries or blackberries are particularly tasty with the tart lemon filling but any fresh berry will work.

Lemon. Macaroon. Berries. A holiday trifecta.

Lemon Berry Macaroon Tart for your Passover or holiday table.

Lemon Berry Macaroon Tart
Macaroon Crust
  • 3 extra large eggs whites
  • 65 grams superfine baker's sugar (1/3 cup)
  • 1 lemon, zested
  • ½ teaspoon vanilla extract
  • 145 gram unsweetened finely shredded coconut (1½ cups)
Lemon Filling
  • 120 grams fresh lemon juice, strained (1/2 cup)
  • 3 extra large egg yolks
  • 3 extra large eggs
  • 100 grams superfine baker's sugar (1/2 cup)
  • 20 grams tapioca starch (2 tablespoons)
  • ½ teaspoon vanilla extract
  • pint fresh raspberries or blackberries
Macaroon Crust
  1. Preheat oven to 350°F. Generously grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl whisk together egg whites, sugar, lemon zest and vanilla until frothy and the whites begin to thicken. Stir in the coconut with a silicone spatula.
  2. Scrape into the pan and using wet fingers, distribute the macaroon crust evenly across the bottom of the pan and up the sides about 1-inch. Let the pan sit for 10 minutes before placing it in the oven. Bake crust for five minutes and turn oven temperature down to 325°F. and bake 30 to 35 minutes or until the bottom is just golden. While the crust is baking prepare the filling.
Lemon Filling
  1. In a medium bowl combine the strained lemon juice (be sure it is fresh and not bottled) with the yolks and eggs, sugar, tapioca starch and vanilla. Whisk until mixture is smooth. When the macaroon crust is ready, carefully strain the filling into the bottom of the hot crust being careful not to disturb the macaroon. Once the filling is in the pan return the tart to the oven and bake 20 to 25 minutes more or just until the filling is just barely set in the center (it might jiggle a little bit). Start checking at 20 minutes and take it out of the oven right away when it is mostly set - don't over bake the filling.
  2. Place pan on a rack and cool completely. Use an offset spatula to loosen the macaroon from the edge of the pan and then gently remove the collar. Slide tart on to serving plate and top with berries right before serving. Generously serves 6 to 8.


Lemon Berry Macaroon Tart for your Passover or holiday table.


  1. Goodness, Lisa, that tart looks simply amazing! I could see everyone’s face lighting up when that lemon treat is presented! 🙂


    • GlutenFreeCanteen says:

      Thanks, Shirley. It’s got that great tangy lemon flavor which should help wake everyone up after a long Passover seder.

  2. Would it be possible to bake just the filIing in a pie plate? I cannot use coconut.
    Thanks for your help.

    • GlutenFreeCanteen says:

      Hi Leah – I haven’t tried it without a crust so you’ll have to experiment. I’d probably make the filling recipe and bake it in little ramekins or tart pans as individual servings. Be sure to account for shortening the baking time and take them out of the oven just when the lemon filling looks set. Hope that answers your question.

  3. Can you bake this dessert a day before? Freeze it!

    • GlutenFreeCanteen says:

      No need to freeze it if you make it a day or so before, just refrigerate it (covered) and bring to room temp before serving. The macaroon will become a little more chewy after sitting overnight but the flavor will still be great. Don’t add the berries until serving time. Freezing will change the character of the filling and it might become grainy. I’d avoid doing that. Hope that helps, Joan.

  4. Thank you very much. Looking forward to making this dessert.

    • From your picture it looks like the crust is more than an inch high? Just a little more guidance, I am making it tomorrow. It’s great to be able to ask questions.

      • GlutenFreeCanteen says:

        It’s like a pie crust, Joan. A little higher around the edge than the center, just to keep the filling inside.

  5. Joan Liberman says:

    ThIs dessert was a huge success at the Seder. Thanks so much!

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