This No Bake Lemon Tart recipe is easy quick and yummy. The golden lemon curd and fresh cream makes it a heavenly combination.
Anything lemony is great with me. I absolutely love lemon and have it almost every day some way or the other. In this A to Z Challenge only I have shared two dessert recipes earlier with lemon the Deconstructed Lemon Tart and Honey and Lemon Panna Cotta so you must have realized how much I love the bright and sunny lemons! I am also doing a lot of no-bake desserts lately for all of you who don’t like baking yet want to have a slice of the wonderful desserts.
This No Bake Lemon Tart is easier than you can think. There’s a biscuit base and a lemon curd filling.
How to make the biscuit base for No Bake Lemon Tart?
Get some digestive biscuits /graham crackers /shortbread biscuits in a zip lock bag and break them down with a rolling pin. You can even put the biscuits in a food processor and pulse it for a minute till it resembles sand like texture. Add 2-3 tablespoons of melted butter and mix with a spoon till it feels like wet sand.
Take a removable base tart mold and pour the biscuit crumb. Press on the sides and center well with the back of a spoon so that it is packed well. Place it in the freezer for 20 minutes so that it firms up.
How to make Lemon Curd for No Bake Lemon Tart filling?
The lemon curd is made in the same way as described in the Deconstructed Lemon Tart Recipe.
Break a whole egg in a saucepan over low heat, add 1/3cup castor sugar and whisk. While whisking add 2-3 tablespoon of plain water. Whisk for 1 minute. Add ¼th cup of butter to it and keep whisking. You will see the bright lemony yellow color. Add juice of 1 lemon and whisk for one more minute. The entire batch of lemon curd should be ready under 3 minutes. Remove from heat and let it cool for 10 minutes.
Assemble the No Bake Lemon Tart
Pour the lemon curd over the chilled tart base and tap it on the kitchen top so that it settles well. Add a dollop of whipped cream and a lemon slice. and you can simply dig in!
- Lemon Curd
- Egg – 1 whole
- Castor Sugar – ⅓rd cup
- Water – 2-3 tablespoon
- Butter – ¼cup
- Juice of 1 whole lemon
- Base
- Digestive Biscuits – 1 pack
- Melted butter – 2-3 tablespoon
- Pulse biscuits in a food processor for a minute
- Add melted butter and mix with a spoon till it resembles wet sand
- Pour over removable base and press with a spoon
- chill in a freezer for 20 mins to firm up
- Break a whole egg in a saucepan over low heat
- Add ⅓cup castor sugar and whisk
- While whisking add 2-3 tablespoon of plain water.
- Whisk for 1 minute
- Add ¼th cup of butter to it and keep whisking.
- Add juice of 1 lemon and whisk for one more minute
- The entire batch of lemon curd should be ready under 3 minutes.
- Remove from heat and let it cool for 10 minutes.
- Pour the lemon curd over the chilled tart base
- Garnish with whipped cream and lemon slice
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I am participating in the A to Z Challenge 2017. Are you too?
I’m going to try this quick and easy to make for my guest
Interesting post, enjoyed a lot
Thanks for sharing
Dr Bushra
Do visit mineL for Live Fit with Healthy Diet for Pregnancy
I love Lemon Tart and this no bake option sound just right! I will be trying this, Tina. Thanks for the recipe:)
Yummy..I also love lemon and any recipe with lemon. Thanks for this recipe Tina.
Its that easy? wow. Just a couple of questions. 1) Can I freeze the curd or pour it on the tart while serving? 2) Can I replace egg with something. (Is that a stupid question)
you can’t freeze the lemon curd it will turn solid, but you can keep it in the refrigerator for upto 2 days. If you want it eggless, you could use corn flour/corn starch. But you might have to use a little food color in that case.
I love lemon tart .It’s delicious.I didn’t know how to make lemon curd .Now I do.
It sounds (and it looks) great 🙂
@JazzFeathers
The Old Shelter – 1940s Film Noir
This recipe is for 2 tarts? May i know the tart size? Or the mold to be used?
Hi receipe looks good. Will definitely try it.
Wanted to know 1/3rd cup measures how many grams.