This elegant no-bake lemon curd tart recipe is easy, no-bake with minimum effort and time spent. Enjoy this refreshingly light dessert with your family and friends this summer. This pretty looking dessert tastes just as delicious as it looks. Garnish it with your choice of berries, sprinkle with desiccated coconut or dust with icing sugar!
Jump to RecipeSummer and lemon..ahh what an energising combination! Right from the lemon’s bright colour to its floral, citrusy scent and tanginess, screams summer at you. This tart is very popular at my house. I love it with fresh cherries or berries but my husband loves it with vanilla ice cream! I don’t know if I would ever love his choice but hey ho “to each their own”!
Here’s what you will need for this easy no-bake lemon curd tart
- Digestive biscuits: Generally McVitie’s digestives are my go-to biscuits but for this particular recipe I used the M&S digestives. The change wasn’t deliberate but out of sheer convenience, M&S had a store in front of me right when I needed to buy these, lol! If you are a fan of any particular digestive, go for it. You may even join its fan club!
- Butter: Use unsalted butter. Melt the butter and let it cool down to room temperature before you add it to the crumbs.
- Lemon curd: Use good quality, unwaxed lemons as you’ll zest them. If you do not get the unwaxed ones, wash them thoroughly before zesting.
- Desiccated coconut: I have used desiccated coconut to sprinkle on top. If you love the coconut flavour, you may sub with freshly grated coconut.
- Cherries, Berries or any other fruits: I love fresh cherries with this tart, it balances out the sweetness of the tart. Blueberries, raspberries, strawberries will taste equally good. Or go all out and enjoy with a scoop of vanilla ice cream!
How to store no-bake lemon curd tart
Well, my no-bake lemon curd tart is so good that it will not last a day! But if you have a small family, 20cm tart can be a bit too much. You can cut it into wedges of your choice, and store the rest in the fridge lightly wrapped with a cling film. It should last about 3 days in the fridge.
Print Recipe
No-Bake Lemon Curd Tart
Equipment
- Tart tin
- Mixing bowl
- Whisk
- Cake slicer
Ingredients
For the tart base
- 250 g digestive biscuit crumbs
- ½ cup melted butter room temperature
For the lemon curd filling
- 5 egg yolks
- 2 whole eggs
- 110 mls fresh lemon juice juice of about 3 lemons
- 1 zest of lemon
- 110 g caster sugar
- 60 g cold chopped butter
Instructions
- Crumb the digestive biscuits in a food processor or beat them with a rolling pin in a food storage bag.
- In a mixing bowl, mix together the biscuit crumbs and melted butter till it resembles a loose dough.
- Grease the 20 cm tart tin, press the mixture evenly into the bottom and sides of the tart tin to make a crust.
- Let it chill in the fridge for about an hour.
- While the crust is cooling, prepare the lemon curd filling.
- Mix all ingredients but the butter for the lemon curd in a glass mixing bowl. Cook on a double boiler, stirring constantly on low heat. It should take anything between 10-20 minutes for the mixture to become thick. It should not be runny or lumpy. Once you get the right consistency, add the butter and mix well. Sieve the mixture and let it cool.
- When the crust has set, pour the lemon curd filling and chill for at least 4 hours or overnight, lightly covered with a clingfilm.
- Once it is completely set, sprinkle desiccated coconut and garnish with berries.
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