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No-Bake Lemon Tart

Name: No-Bake Lemon Tart
Prep time: 3 h 30 min
Cook time: 10 min
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: western
Ingredients: digestive biscuits; unsalted butter (for crust); lemon; Egg; Egg Yolk; sugar; cornstarch; unsalted butter (for filling); water; Salt

groups8 servingsspeedEasycountertopsPrep: 210 minsskilletCook: 10 minsscheduleTotal: 220 minsoutdoor_grillOther

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total

schedulePrepare in advance

circleTart crust needs to be chilled in advance for 30 minutes30min

Preparation

00:00:37

Wash 4 lemons
Use a grater to lightly zest the yellow peel to get 1 tbsp + 1 tsp of lemon zest for later use

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Watch out

Zest only the outermost yellow layer

avoid the white pith underneath, otherwise the filling will turn bitter

Ingredients:lemon

Tools:grater

Preparation

00:00:48

warningStay safe

Hold the knife firmly and keep your hands dry when cutting lemons to avoid slipping and cuts.

Cut 4 lemons in half, juice them with a juicer, filter out the seeds, and measure 236ml of pure lemon juice

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Watch out

Be sure to strain the lemon juice to remove seeds, otherwise leftover seeds will ruin the texture.

Ingredients:lemon (4 piece)

Tools:citrus juicer

Preparation

00:01:04

warningStay safe

Hot steam will rise during double boiling; use oven mitts when handling the hot bowl to prevent burns.

Place 113g sliced unsalted butter for crust into a bowl over simmering water, heating until butter melts completely into liquid

local_fire_departmentMedium heat

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Watch out

Do not overheat the water, and prevent water steam from splashing into the butter bowl.

Ingredients:unsalted butter (for crust) (113 g)

Tools:heatproof bowl

Preparation

00:01:10

Place 230g digestive biscuits in a ziplock bag, seal tightly after expelling air
Use a rolling pin to crush into fine crumbs

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Watch out

Biscuits must be ground into fine crumbs

large chunks will cause the crust to crumble easily

Ingredients:digestive biscuits (230 g)

Tools:rolling pin

Active Cooking

00:01:19

Pour crushed biscuits into a large bowl, add the 113g melted butter, and mix thoroughly with a spoon until crumbs absorb butter and feel like wet sand

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Watch out

Butter and crumbs must be completely mixed, or dry spots will cause the crust to break apart.

Ingredients:digestive biscuitsunsalted butter (for crust)

Tools:mixing bowl

Active Cooking

00:01:32

Pour mixture into a 9-inch removable bottom tart pan
Spread evenly, then firmly press into the bottom and up the sides using the back of a spoon

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Watch out

Press sides firmly with uniform thickness, otherwise edges will crumble during unmolding or slicing.

Ingredients:digestive biscuits

Tools:9-inch tart pan with removable bottom

Waiting Time

00:01:54

Place the prepared tart crust in the refrigerator for at least 30 minutes to let the butter solidify and firm up the crust

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Watch out

Do not shorten chilling time below 30 minutes, or warm lemon filling will soften and ruin the crust.

Tools:refrigerator

Preparation

00:01:58

In a clean large bowl, combine 2 whole eggs, 5 egg yolks, and 300g sugar
Whisk vigorously until pale yellow and slightly thickened

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Watch out

Bowl must be completely clean, dry, and grease-free, otherwise it affects mixing quality.

Ingredients:Egg (2 piece)Egg Yolk (5 piece)sugar (300 g)

Tools:whisk

Active Cooking

00:02:23

Add 30g cornstarch and a pinch of salt to the egg mixture
Whisk until powder disappears completely and batter is smooth

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Watch out

Ensure cornstarch is thoroughly incorporated without lumps, or it will form hard clumps when cooked.

Ingredients:cornstarch (30 g)Salt (1 tsp)

Tools:whisk

Active Cooking

00:02:39

Pour 236ml lemon juice, 60ml water, and lemon zest into the mixture
Whisk well until fully combined and liquid in texture

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Watch out

Pour liquids slowly while whisking continuously to avoid splash.

Ingredients:water (60 ml)

Tools:whisk

Active Cooking

00:03:03

warningStay safe

Hot steam and bubbling occur while sauce thickens; hold saucepan handle securely to avoid burns.

Pour mixture into a saucepan, add 56g unsalted butter, and set over medium heat
Whisk continuously for 7-10 minutes until butter melts and mixture thickens like custard

local_fire_departmentMedium heat, about 7-10 minutes

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Watch out

Must whisk constantly touching the bottom of saucepan, otherwise eggs will curdle and form scrambles.

Ingredients:unsalted butter (for filling) (56 g)

Tools:saucepanwhisk

Active Cooking

00:03:40

Remove the saucepan from heat onto a heatproof mat, and continue whisking rapidly for 1 minute until smooth and glossy

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Watch out

Keep whisking off heat, as residual heat in pot bottom will cause the curd to overcook if left unmixed.

Tools:heatproof mat

Active Cooking

00:03:46

Take chilled tart crust from fridge, pour warm lemon curd inside, and smooth top surface evenly with a spatula

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Watch out

Pour carefully to avoid damaging the inner edges of the biscuit crust.

Tools:spatula

Waiting Time

00:04:01

Refrigerate the assembled lemon tart in the fridge for at least 3 hours until the lemon curd sets completely

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Watch out

Must chill for at least 3 hours, otherwise curd will be runny and collapse when sliced.

Tools:refrigerator

Active Cooking

00:04:05

Remove tart from fridge, place pan over a glass jar to press down and remove outer ring
Dust with icing sugar if desired, top with lemon slices, slice and serve

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Watch out

Keep glass steady underneath and push the outer ring down evenly to prevent breaking crust edges.

Tools:glass jar