Easy no bake tart recipe for a small family. Refreshing and delight treat!
Course: Dessert, tart
Keyword: citrus, Easter, easy, Mother's day, no bake
Author: Cooking Journey
Lemon curd filling
2lemonsfor zesting and juicing
3tbspsugaror more to taste
3dropsyellow food coloring(optional)
1/2tspdesiccated coconut crumbs
Proceed biscuits in food processor until crumbs*.
Add melted butter into crumbs and proceed in a food processor or mix well with a spoon until it looks like a wet sand.**
Butter the tart pan. Place the wet crumbs and press with fingers to the pan to form the crust or tart shell. When you are happy with the crust, put it in the fridge.
Zest one lemon.
Cut it in half and juice with a citrus juicer. Cut another lemon in half and juice it too. You will need 130 ml or half cup of fresh lemon juice.
Add eggs, egg yolks and lemon zest in a heat-proof bowl.
Add lemon juice.
Mix in sugar.
Put the bowl with lemon mix on a pot with boiling water or Bain Marie***. Cook on a low, constantly whisking for about 10 minutes or until you lemon curd thickened.
Remove the bowl from heat and start adding butter cubes one by one, mixing with a spoon or whisk.
Mix in food coloring, if using.
Remove the tart shell from the fridge and pour lemon curd. Smooth it with a back of the spoon or spatula.
Put the lemon tart in the fridge for at least 3 hours or overnight until set.
Before serving, decorate the tart with lemon slices and cut strawberry. Sprinkle dried cranberries and desiccated coconut crumbs. Finally add mint leaves.
*Alternatively, put in plastic bag and roll with a rolling pin.** Add more melted butter, if needed.*** Place a bowl with lemon mix on a pot with boiling water.This recipe makes one 7 inch / 18 cm tart pan.It can last in the fridge up to 1 week.Lemon tart can be wrapped in plastic and frozen up to 3 months. You can slice the tart, wrap each slice and freeze.