Lemon Curd Tarts
Serves: 12 to 16 tarts
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! Recipe with step-by-step photos.
Ingredients
- 80 g (⅔ stick) unsalted butter
- 200 g (7 oz) speculoos biscuits
- 4 lemons
- 100 g (½ cup) caster sugar, (superfine sugar)
- 1 egg
- 3 egg yolks
- 2 tablespoons cornflour, (US: cornstarch)
Instructions
To Make the Tart Base
- Melt the butter in a small saucepan and leave to cool slightly.
- Place the speculoos biscuits in the bowl of a food processor.
- Blitz the biscuits until they are fine and crumbly.
- Add the melted butter and continue processing until the mixture resembles wet sand.
- 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.
- Place the lined moulds in the fridge for at least 1 hour for the mixture to firm.
To Make the Lemon Curd
- Squeeze the juice of the lemons.
- In a large mixing bowl, whisk together the lemon juice, sugar, eggs and cornflour (cornstarch).
- Pour the lemon mixture into a medium saucepan and cook over medium heat until it thickens.
- Pour the lemon curd into a clean bowl, cover with plastic wrap in direct contact with the curd, and place in the fridge to cool completely.
To Assemble the Tarts
- Carefully unmould the bases.
- Place a star nozzle into a large piping bag and fill it with the cold lemon curd.
- 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.
- MAKE-AHEAD TIPS
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. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.