No-Bake Lemon Tart

The perfect tart for any summer occasion!

Are you looking for the perfect dessert that is both tangy and sweet? Look no further than the no-bake lemon tart.

It’s the epitome of perfection - boasting a rich lemon curd that is complemented by a biscuit crust.se only the freshest and finest ingredients to create this masterpiece - including natural lemon juice that adds the perfect balance of tartness to every bite!

It's perfect for a summer picnic, a dinner party, or even just as a simple weeknight treat.

And not to mention that it is simply gorgeous, with its golden crust and vibrant yellow filling. It's sure to be a showstopper that will leave your guests impressed and satisfied.

So why settle for an ordinary dessert when you can have the extraordinary? Try it out and indulge in a dessert that will leave your taste buds craving more!

Ground biscuits in a food processor and combine with melted butter. Butter the tart pan, then press the biscuits over the bottom and sides of the pan. Place in a refrigerator to harden.

Zest four lemons, then squeeze out the juice.

Put 4 whole eggs and 4 extra egg yolks into a double boiler together with sugar, zest and lemon juice and cook on low heat for about 10 minutes until it thickens and mix frequently. Once the curd has thickened, remove from heat and start adding cubed room temperature butter, one by one and stir until fully melted.

Pour the lemon curd over the base, then return to the refrigerator and leave it to set overnight.

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No-Bake Lemon Tart

Yield: 12

Ingredients

Base

• Biscuits - 350 g
• Butter - 190 g

Cream

• Lemons - 4
• Eggs - 4
• Egg yolks - 4
• Granulated sugar - 6 tablespoons
• Butter - 250 g

Instructions

1. Ground biscuits in a food processor and combine with melted butter. Butter the tart pan, then press the biscuits over the bottom and sides of the pan. Place in a refrigerator to harden.
2. Zest four lemons, then squeeze out the juice.
3. Put 4 whole eggs and 4 extra egg yolks into a double boiler together with sugar, zest and lemon juice and cook on low heat for about 10 minutes until it thickens and mix frequently. Once the curd has thickened, remove from heat and start adding cubed room temperature butter, one by one and stir until fully melted.
4. Pour the lemon curd over the base, then return to the refrigerator and leave it to set overnight.