French cuisine is a classic favorite internationally, and its artistic desserts are no exception. From cheesy French Omelet sandwiches to tarts indulging in simple and complex flavors is a true delight for the senses. None can represent this better than a lemon tart. Lemon tart pair great with a cup of coffee. It is a must-try for any food lover.
I enjoy baking it often; I could have it any time of the day. Classic lemon tart is a darling; its tangy and sweet notes are a true testament to the beauty of its flavors. It will brighten your day with refreshing citrus flavors and lovely sunny tints. Who doesn’t love a tangy, sweet, classic French lemon tart? The best part is it’s surprisingly easy to whip up this delicious dessert in your kitchen!
It takes nearly 3 hours, but believe it, it is worth seeing your tart.
In this blog, I will provide you with an incredible recipe without pastry dough for a lemon tart that will impress your loved ones. The recipe requires only a few simple ingredients.
Quick and easy lemon tart recipe with biscuit base
If you are a busy baker, this easy no bake lemon tart, a simpler version of lemon pie, is quick to prepare. Hey, here’s a tip for you – why not make it in advance and pop it in the freezer so that you can always have it on hand whenever you need it?
Step 1:
Crush digestive biscuits and mix them with melted butter in a ratio of 5:2. You must get a sandy texture. Spread the mix in a tart mold evenly and press it from all sides with the help of a spoon or the bottom of the tumbler for the base.
Allow it to freeze for around 30 minutes to set it well.
Step 2:
I often adjust the method to prepare the filling for a lemon tart based on the available time.
- My first preference is the easy lemon tart recipe with condensed milk. Add lemon rind shreds and fold heavy whipping cream into the condensed milk. Fill the tart cavity and freeze it for at least 3 hours before serving.
- Preparing lemon curd filling for the tart- Mix 2 lemon rind shreds, 120 grams sugar, and fresh lemon juice of 3-4 lemons in a bowl. Heat a pan over low flame and add this lemon juice to it. Keep it stirring until the sugar dissolves completely. Break 3 whole eggs in a bowl, add 1 egg yolk, vanilla essence, and 15 grams of corn flour in a bowl. Whisk everything well, add warm sugar syrup, whisking continuously.
Cook the mix over low heat while stirring continuously to prevent it from sticking to the base. It takes about 7 minutes to thicken. You may add a few drops of yellow color for a nice sunny yellow tint, but that is optional. Sieve the lemon curd to discard any lumps. Gradually blend butter into this hot mix for gloss.
Cool the mixture. Transfer it into a piping bag to load the tart cavity without mess. Tap the tart to even out and freeze for at least 3 hours before consuming.
Top the tart with whipped cream, meringue, mint leaves, or sugared berries.
