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Lemon tart with slice removed showing smooth creamy filling
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No Bake Lemon Curd Tart

Tart zingy lemon curd filling on a crisp shortcrust tart base
Course Dessert
Cuisine French
Keyword No Bake Lemon Curd Pie, No Bake Lemon Curd Tart
Prep Time 20 minutes
Cook Time 20 minutes
resting time 4 hours
Total Time 4 hours 40 minutes
Servings 1 tart
Author Paul (Scoffs & Feasts)

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.
  • 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