Experience the zesty joy of this No-Bake Lemon Tart, perfectly set on a crumbly, spiced speculoos base. This dessert combines the tangy vibrancy of lemon curd with the sweet, aromatic hints of speculoos, creating a refreshing yet indulgent treat. It’s a superb option for those who love citrus flavors and prefer a no-fuss, oven-free preparation.
Why You’ll Love This Recipe:
This lemon tart is ideal for anyone looking for a delicious, hassle-free dessert. The no-bake speculoos crust offers a delightful contrast to the creamy, tart lemon filling. Plus, the Swiss meringue topping adds a silky, marshmallow-like finish that doesn’t weep, ensuring your tart remains pristine even after decorating.
Perfect Occasion:
Perfect for summer gatherings, afternoon teas, or any occasion where you desire a light yet flavorful dessert. This tart is sure to impress with its elegant appearance and vibrant flavor, making it a favorite at celebrations or as a sweet ending to a casual meal.
Decoration Tips:
Adorn your tart with a beautifully piped Swiss meringue and lightly toast the peaks with a kitchen torch for a gourmet touch. Decorate with fresh lemon slices or zest just before serving to preserve their bright color and to add a fresh, decorative flair.
Ingredients for Speculoos Base:
- 350g finely crushed speculoos biscuits
- 100g melted butter
Instructions for Base:
- Combine the melted butter with the biscuit crumbs until well mixed.
- Line a 22cm tart ring with parchment paper, both on the sides and the bottom, to prevent sticking.
- Press the mixture firmly into the ring and place in the freezer to set while preparing the filling.
Ingredients for Lemon Curd (Crémeux):
- 180g lemon juice
- 120g sugar (adjusted from 150g)
- 4 eggs
- 120g cold butter, cubed
- 1/2 sheet of gelatin
Instructions for Lemon Curd:
- Heat lemon juice, sugar, and eggs in a saucepan, stirring constantly with a wooden spatula or a silicone spatula to avoid a metallic taste. Do not exceed 83°C and cook until thickened.
- Let cool slightly, then incorporate the softened gelatin.
- Blend in the cubed butter until the mixture is smooth.
- Pour the lemon curd over the chilled base and return to the fridge to set.
Ingredients for Swiss Meringue:
- 90g egg whites
- 125g sugar
Instructions for Swiss Meringue:
- Combine egg whites and sugar in a heatproof bowl.
- Place over a bain-marie, whisking until the mixture is warm and sugar has dissolved (it should feel hot to the touch).
- Remove from heat and whip into stiff peaks.
- Pipe onto the tart as desired.
Enjoy! This No-Bake Lemon Tart is a splendid combination of flavors and textures, from the crunchy speculoos base to the smooth, tart lemon curd, topped off with a light and fluffy meringue. It’s a delightful treat that’s as fun to make as it is to eat!
