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This no bake lemon curd tart is where classic French baking meets effortless simplicity.
The secret? A crisp, buttery pâte sablée base that gives the tart a delicate shortbread-like crunch — paired with a smooth, tangy no-bake lemon curd filling that sets perfectly in the fridge.
It’s the kind of dessert that looks like it came straight from a pâtisserie window but can easily be made in your own kitchen. I love making this for summer gatherings or weekend treats — it’s bright, elegant, and bursting with fresh lemon flavour.
This post was updated on 14th October 2025 with new tips and storage instructions to make the recipe even easier to follow.
If you love easy no-bake desserts, you’ll also enjoy my No Bake Cheesecake — creamy, spiced, and just as effortless as this lemon tart.
From My Kitchen
I came up with this no-bake lemon curd tart as an easy dessert for hot summer days, and you want something zingy but without too much effort. After a few attempts to get the texture right — not too runny, not too firm — I found the perfect balance. It’s become one of my go-to recipes for dinner parties or sunny weekends with friends.
I do love a classic French lemon tart; it’s elegant but also an easy lemon pie recipe and is absolutely delicious – perfect for lemon lovers and summer time! This no bake lemon curd tart is a French classic and a must-have in your baking toolbox! The one thing that can be frustrating is if you make lemon tart the traditional way and bake the filling, it can be prone to cracking. Not a good look! That’s why I love this no-bake dessert, it’s done on the stove and has no cracked filling. You can even skip making your own crust and use shop-bought – just make sure it’s a 9-inch tart case.
Lemon tart is a classic French dessert made with simple ingredients, also known as tarte au citron. It originated in France in the early 19th th century and served the French Monarchy as a symbol of wealth. In France you can find this beautiful dessert in numerous patisseries and bistros. A butter-laden flaky crust is filled with a creamy lemon curd filling to make this delicious dessert.
This is one of my go-to no bake recipes, and you’ll find plenty more ideas in my No Bake Desserts hub
Why You’ll Love This Recipe
- Best of both worlds: A light baked pâte sablée crust with a silky, no-bake lemon filling.
- Zingy and creamy: The lemon curd gives a fresh citrus bite balanced by a rich, velvety texture.
- Make-ahead perfection: Chill overnight for easy entertaining or prep in advance for dinner parties.
- Elevated yet simple: A handful of ingredients, classic technique, and bakery-worthy results.
Equipment
- I press the base into this loose-bottom tart tin I use at home — it releases perfectly every time. If you’ve ever had a base stick to the pan, this tin is a game-changer.
- Chefs knife
- Sieve
- Pyrex glass bowls
- Pyrex measuring jugs
- Balloon Whisk
Ingredient Notes From My Kitchen
No Bake Lemon curd tart is a simple dessert and only contains a few ingredients:
Fresh Lemons – to make the lemon curd recipe, this one is obvious but the better the lemons, the better your lemon tart will be! Fresh lemon slices can be used to decorate your tart at the end as a garnish. I used large lemons in this recipe.
Whole eggs – these are used to make the lemon tart filling which is basically a lemon custard with egg yolks
Heavy cream – the lemon custard is extra creamy, rich, and smooth when using heavy cream
Vanilla Extract – gives a nice vanilla hit and complements the lemon flavour in the filling
9-inch tart shell – a rich buttery shortbread crust is needed to contain all that lovely smooth tangy lemon curd filling. You can either make this using my recipe for shortcrust pastry and a 9 inch tart tin with a removable bottom or use a store-bought 9-inch tart shell or pre-made graham cracker crust found in most grocery stores. A rolling pin is needed if you decide to make your own tart shell. You could also use individual-sized tart tins to make mini lemon tarts. This recipe can also make lemon bars if you don’t have a tart tin.
Unsalted Butter – added at the end of cooking the curd, the melted butter gives it a smooth, shiny and creamy finish
How To Make No Bake Lemon Curd Tart Filling
The filling to this lemon pie is a simple lemon curd and is simple to make. Follow these steps:
- Bring a small saucepan of cold water to a gentle simmer over medium heat
This will be used for the double boiler to cook the lemon egg mixture gently and thicken it before pouring into the tart case.
- Whisk the eggs with a whisk or in a stand mixer with a whisk attachment with the sugar and vanilla till well combined and pale
- Add the juice of the lemons, the zest and the cream and whisk until thoroughly mixed. A fine microplane zester like this one gives the curd real lemon aroma without bitterness.
- Whisk gently continuously over the gently simmering water until thickened and coats the back of a spoon. It should take around 20 minutes. This is the hardest part of this recipe, making sure you don’t overcook the lemon mixture. The filling should hold a line drawn with your finger (the “spoon test”).
- Once thickened, whisk in the cold unsalted butter, a few cubes at a time until fully incorporated. The filling should be thick, smooth, and pourable — not runny like yogurt, but not firm like whipped cream.
- Pass the mixture through a sieve to remove any lumps and the zest
- Let the mixture cool slightly before pouring into the tart shell.
- Chill for around 4 hours or until set, ideally overnight. After chilling, the surface should look glossy and set, with clean edges when sliced.
Why this recipe works
- The pâte sablée base provides crisp structure without heaviness.
- The lemon curd filling sets when chilled
- The contrast of buttery crust and silky lemon filling makes every bite balanced and bright.
Tips From My Kitchen
- Chill the pâte sablée before baking: It helps hold its shape and prevents shrinking in the oven.
- Bake until just golden: Over-baking will make the crust too hard to slice cleanly.
- Let the crust cool completely before filling: The lemon curd must go into a cold base to set correctly.
- Chill for at least 4 hours: Overnight is even better for a firm, sliceable texture.
- Garnish simply: A few fresh raspberries or a sprinkle of zest add colour and a citrus boost.
My tip: Brush the cooled tart shell lightly with melted white chocolate before adding the curd — it prevents sogginess and adds a subtle sweetness.
What Can Go Wrong (And How to Fix It)
Filling looks uneven or has gaps? Tap the tart gently on the counter after pouring to remove trapped air. You can also smooth the surface before chilling with an offset spatula.
Filling too soft or runny? Might need more chilling time or a higher cream:curd ratio — chill longer, or overnight for best results.
Curd grainy or curdled? Likely overheated. Be sure that the water for your bain marie is just simmering and not too hot.
Curd doesn’t set? Ensure it’s thickened enough before chilling and coats the back of a spoon. Cooking the curd takes at least 20 minutes
Curd separates when freezing? Freeze only after fully set. Slice before freezing to minimise condensation during thawing.
Tart sticks to the pan? Use a loose-bottomed tart tin. You can even grease it or line it with parchment as an insurance policy.
Topping looks dull or cracked? Avoid over-handling. Optionally, brush with a little warm apricot jam for a glossy finish before serving.
Too sweet or not tangy enough? Balance this out add by adding more lemon juice or zest to get your taste preference. You can also serve a portion with whipped cream or greek yoghurt.
Crust cracking? It cooled too quickly or was over-handled. A thin patch of extra dough can fix small cracks before baking.
Base soggy? The filling went in before the crust cooled — let the tart shell reach room temperature next time.
Filling too soft? It hasn’t chilled long enough — leave it another hour in the fridge or freeze for 10 minutes before serving.
Overly tart flavour? Stir a spoon of whipped cream or condensed milk through the curd before filling the tart.
Tried and Tested Variations
Mini Tartlets: Use mini tart cases for individual servings — perfect for parties
Lime Curd Tart: Replace lemon curd with lime and top with whipped cream and lime zest.
Ginger Biscuit Crust: Swap the homemade crust for gingernuts for a warming twist.
Timing Notes From My Kitchen
This takes me about 30 minutes to prep, and I usually chill it for at least 4 hours — overnight is best if you want neat slices. If you are making your own pastry base this can be done the day before and will add to your prep time. Read my post if you want to learn how to make your own shortcrust
How To Decorate No Bake Lemon Curd Tart
If you want to decorate your lemon tart slices, there are many ways to jazz it up.
Adding fresh berries such as fresh raspberries can add flavour and a burst of colour and pair well with the lemon filling.
Candied citrus peel works well to decorate the tart and add some elegance.
Whip some cream into stiff peaks using a balloon whisk and pipe onto the surface of the tart to add a classic touch and decoration.
Adding edible flowers like pansies or violets can add a classy look to the tart and the colours can be beautiful. Drizzle some melted dark chocolate over the top of the tart.
Stick with a classic and simple dusting of icing sugar.
Serving Suggestions
- Top with lemon zest curls, fresh berries, or a dollop of crème fraîche.
- Serve as a light finish after grilled chicken, fish, or a summer pasta.
- Works beautifully with iced tea, sparkling wine, or a simple herbal infusion.
- For a chocolate twist, try my french chocolate tart
- For silky texture, whisk the curd with this balloon whisk I swear by before chilling
Once the no bake tart has cooled, it can be kept in the fridge for 2-3 days, if it lasts that long! You can serve the lemon curd tart at a cool room temperature and if you are not putting it in the fridge it will last a day at room temperature but on warm days it’s best kept in the fridge once cooled. Don’t forget a good dusting of powdered sugar to finish! Go ahead and make this lemon tart recipe, I hope you enjoy it as much as I do – it makes a great gift for Mother’s Day!
Can You Freeze Lemon Tart?
Absolutely. Follow the steps below to freeze your tart the right way
- Let the tart cool in the tart pan, and the tart set completely before freezing. This will prevent condensation from forming on the surface of the tart, which can cause freezer burn and is an important part of the freezing process.
- Cut the tart into individual slices or portion sizes. This is the perfect way to freeze this tart, as the slices are easy to thaw and serve later on.
- Place each slice on a baking sheet lined with parchment paper or a piece of plastic wrap. Do not touch them to prevent them from sticking together during freezing.
- Pop the baking sheet into the freezer and let the slices freeze solid for about 2-3 hours.
- Once frozen, carefully wrap each slice in cling film or aluminium foil, ensuring they are well sealed to prevent air from getting in and causing freezer burn.
- Place the wrapped slices in a resealable freezer bag or an airtight freezer-safe container. Label with the date so you know when they were frozen.
- Your lemon tart is ready to be stored in the freezer for 2-3 months.
- When you’re ready to enjoy your frozen lemon tart, simply remove it from the freezer and let it thaw in the refrigerator overnight or for 2-3 hours before serving.
How To Store Lemon Tart
Keep in the fridge – lemon tart should be kept in the fridge to keep it fresh. Place in an airtight container when refrigerating – upto 3 days.
Keep away from moisture – moisture can cause the crust to become soggy. Make sure the container is fully dry before putting the tart in it.
Keep away from strong odours – lemon tart can pick up odours from other foods on your fridge so keep this tart away from things like onions and garlic in the fridge.
Lemon tart is best when consumed within a few days. Eat while fresh and at its best.
Craving something a little richer? Try my Chocolate Pots de Crème — smooth, indulgent, and perfect for dinner-party desserts.
What Goes Well With No Bake Lemon Curd Tart
Fresh berries – the tangy flavour of the tart pairs well with fresh fruit like raspberries, blueberries or strawberries. The sweetness of the fruit helps to balance some of the tartness from the lemon.
Whipped cream – some freshly whipped cream helps to mellow out the sharp lemon flavour from the tart filling.
Vanilla ice cream – a scoop of vanilla ice cream on top compliments the acidic lemon flavour with its creamy flavour and texture. I use this ice cream scoop, it is sturdy and lasts a lifetime.
Lemon sorbet – for a citrusy packed dessert, top it with some lemon sorbet to make this dessert extra citrusy
Shortbread cookies – serve some butter-laden shortbread alongside your tart. The crunch and texture go well with the acidic lemon flavour.
Champagne or prosecco – use these for a special occasion pairing. The bubbly natures of these wines can enhance the citrus flavour in the tart.
FAQ’s
Lemon Tart curdling is a common problem. If your tart curdles or goes grainy then you have overheated/overcooked your eggs when making the lemon curd. It’s important to cook the eggs at a relatively low and slow pace to prevent this from happening. Make sure you do not boil the lemon curd mixture when cooking and if you want to use a thermometer, the ideal temperature is 170F.
Ideally, you want to keep your lemon tart cool to keep it safe to eat. If it has been kept out of the fridge for up to 2 hours, depending on how hot the temperature is, it will be safe to eat. After 2 hours, it is best to ensure the tart stays fresh by refrigerating to prevent bacterial growth.
Lemon tart can be made in advance and can help with flavour development. Make the tart and keep it in the fridge in an airtight container the day before will allow the flavours to meld and a more intense flavoured tart.
Yes, if you don’t have cream this can be a good substitute. It will make the tart richer in flavour and creamier when making the lemon curd.
The filling is no-bake, but the pâte sablée base is lightly baked for that crisp, buttery texture. It’s the perfect balance of structure and simplicity.
Absolutely! Choose a thick, good-quality jar — the flavour really shines through here.
Up to 4 days in the fridge, covered tightly. The pâte sablée stays crisp thanks to the light bake.
Yes, freeze whole or in slices for up to a month. Defrost in the fridge overnight before serving.
Definitely — press the pâte sablée into mini tins, blind-bake briefly, then fill and chill as normal.
Yes, use a gluten-free shortcrust mix for the pâte sablée — the rest of the recipe is naturally gluten-free.
Make It Your Own
Top with raspberries, meringue kisses, or whipped cream for variation.
Swap lemon curd for lime or passion fruit for a tropical twist.
Use a shortbread crust for a quicker version.
If you’re a food blogger and want your recipes to rank on Google (without spending hours on SEO), I highly recommend RankIQ. It’s the tool I personally use to find recipe keywords that bring real traffic — and it’s been a game-changer for my blog growth.
Try Another Recipe
Find more ideas in my Easy Dessert Recipes collection
Got a sweet tooth? Get my latest no-bake desserts, tarts, and sweet treats straight from my kitchen to your inbox.
No-Bake Lemon Curd Tart (Zingy • Creamy • Biscuity Base!)
Equipment
- 1 9 inch fluted tart tin
- 1 wooden spoon
- 1 saucepan
- 1 heatproof glass mixing bowl
- 1 chefs knife
- 1 whisk
- 1 sieve
Ingredients
- 1 Shortcrust Tart base
- 100 ml fresh lemon juice juice of 2-3 large lemons
- 4 whole eggs plus 1 yolk
- Pinch of sea salt
- 140 g sugar
- 150 ml double cream
- Teaspoon of vanilla extract
- 100 g unsalted butter
Instructions
- Make the filling by halving and juicing the lemons until you have 100ml of juice and the zest of 1 lemon
- Whisk the eggs and sugar and salt together until well combined and the sugar is dissolved
- Add the lemon juice, zest, double cream and vanilla extract and whisk gently to combine
- Place bowl over a pan of gently simmering water and whisk continously until thickened and the mixture coats the back of a spoon. Around 20 minutes.
- Remove from the heat and whisk in the cubed butter, a few cubes at a time until fully incorporated
- Pour through a sieve into a jug and let cool slightly before filling a 9-inch tart shell
- Chill for 4 hours or until set
Want to make your lemon tart turn out exactly like mine? Here are the tools I use:
Make this Easy Moroccan Shakshuka just like I do:
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.