Simple Lemon Tart
Votes: 10
Time: 40 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Lemon curd (a custard with lemon zest and juice instead of milk) made according to this recipe can be refrigerated for up to five days. It turns out delicious, tender, and silky, and is perfect for a variety of desserts, such as a simple tart. Make the tart crust by mixing crushed graham crackers with sugar and butter and toasting it in the oven. Fill the crust with lemon curd and refrigerate until set. This no-bake dessert requires no baking. Serve it with whipped cream and enjoy the bright citrus flavor and the contrasting combination of the shortbread crust and melting filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tart
- 14 whole graham crackers
- 2 tablespoons of sugar
- 5 tbsp (75 g) butter, melted
- 1 serving lemon curd
- Whipped cream, for serving
Lemon Curd
- 1 cup of sugar
- 1 tbsp. grated lemon zest + 0.5 tbsp. lemon juice (from 2-3 lemons)
- A pinch of salt
- 3 large eggs + 3 egg yolks
- 4 tbsp cold butter, cut into small pieces
We recommend
Cooking the dish according to the recipe:
- Prepare the curd. In a medium saucepan, combine the sugar, lemon zest, lemon juice, and salt. In a small bowl, whisk the whole eggs and yolks, then stir in the lemon mixture. Cook the mixture over medium heat, whisking constantly, until thick and pudding-like, 6-8 minutes. Remove from heat and whisk in a few knobs of butter at a time until fully incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Immediately cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until the curd is set, at least 4 hours or up to 5 days.
- Prepare the tart. Preheat oven to 175°C. Break the graham crackers into pieces, then pulse them in a food processor with sugar until fine crumbs form. Drizzle with melted butter and mix everything together.
- Spread the mixture into a 22cm springform pan and press it into the bottom and up the sides to a depth of 2.5cm. Bake until golden brown, about 10 minutes, then transfer to a wire rack to cool completely.
- Spread the lemon curd over the prepared crust and carefully place plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours to set. Remove the tart ring and transfer the tart to a serving platter. Garnish with whipped cream.
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