No-Bake Lemon Tart with Speculoos Base: A Refreshing, Creamy Delight

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:

  1. Combine the melted butter with the biscuit crumbs until well mixed.
  2. Line a 22cm tart ring with parchment paper, both on the sides and the bottom, to prevent sticking.
  3. 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:

  1. 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.
  2. Let cool slightly, then incorporate the softened gelatin.
  3. Blend in the cubed butter until the mixture is smooth.
  4. 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:

  1. Combine egg whites and sugar in a heatproof bowl.
  2. Place over a bain-marie, whisking until the mixture is warm and sugar has dissolved (it should feel hot to the touch).
  3. Remove from heat and whip into stiff peaks.
  4. 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!

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