Lemon Curd Tarts

5 from 2 reviews

Delightful no-bake Lemon Curd Tarts made with crushed speculoos or digestive biscuits and topped with a homemade lemon curd. A simple but spectacular looking dessert!



  1. Melt the butter in a small saucepan and leave to cool slightly.
  2. Place the speculoos biscuits in the bowl of a food processor.
  3. Blitz the biscuits until they are fine and crumbly.
  4. Add the melted butter and continue processing until the mixture resembles wet sand.
  5. Line the moulds of your choice with some of the biscuit mixture, about 1 cm high. Alternatively, place a round biscuit or scone cutter directly onto a tray lined with baking paper. Press some biscuit mixture into the cutter, about 1 cm high, and then carefully remove the cutter to leave behind a nice, round base. Repeat until all of the biscuit mixture has been used.
  6. Place the lined moulds in the fridge for at least an hour for the mixture to firm.
  7. Squeeze the juice of the lemons.
  8. In a large mixing bowl, whisk together the lemon juice, sugar, eggs and cornflour (cornstarch).
  9. Pour the lemon mixture into a medium saucepan and cook over medium heat until it thickens.
  10. Pour the lemon curd into a clean bowl, cover with clingfilm in direct contact with the curd, and place in the fridge to cool completely.
  11. Carefully unfold the base of the tarts.
  12. Place a star nozzle into a large piping bag and fill it with the cold lemon curd.
  13. Pipe the lemon curd onto the biscuit bases.

Kitchen Notes

If you cannot find speculoos biscuits, a good alternative would be gingernut biscuits, plain chocolate biscuits or even digestive biscuits.

You can make these tarts as big or as small as you like. For larger tarts, I recommend using small non-stick tart tins with a loose bottom.

The lemon curd and the biscuit base keeps well in the fridge for 1-2 days. The tarts can be made a few hours ahead of time and kept in the fridge before serving. Any longer and the lemon curd won’t look so fresh and the biscuit base will go a bit soggy.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.