Easiest lemon tart ever, with a delicious and crunchy Speculoos base. Perfect to satisfy your sweet tooth!
A few days ago, some friends came over during the afternoon and as the weather was warm and sunny, I was looking for a refreshing dessert that we could enjoy on the terrace. I was quite tempted by a lemon tart with a Speculoos base. I whipped up several lemon tarts in the past and read lots of recipes but every time the lemon curd recipe is different, with 3, 4, 5 eggs or more, which is quite a lot! It’s fair to say that I’m looking for the perfect recipe for a while now. I tell you straight away, I haven’t found it yet. But I found the easiest recipe: you can’t get it wrong.
I’m not usually a huge fan of condensed milk and because of this, I would rather have avoid trying this recipe for which I found inspiration on Les Foodies, but I decided to give it a go anyway, just because the recipe used two eggs only and no added sugar, which piqued my curiousity. What a surprise! The lemon tart is really smooth and well balanced, while the speculoos base is compact enough to cut and serve nice slices on a plate. Moreover, my guests were amazed and asked for more! I cannot recommend this recipe enough for anyone who is a beginner and/or haven’t so much time to bake a dessert. I tell you again, easy, tasty: mission impossible… to fail!
- 8.8 oz (250g) speculoos biscuits
- ½ cup (125g) unsalted butter
- 1 can (14 oz/397g) sweetened condensed milk
- 2 large eggs
- 3 lemons, juice + zests of one lemon
- Preheat the oven to 350°F (180°C).
- For the speculoos base: mix the speculoos biscuits with the help of a rolling pin (put the biscuits in a freezer bag, close the bag and roll over with the rolling pin).
- Melt the butter in a small saucepan or in the microwave, then combine with the Speculoos.
- Pour the mixture into a greased and floured cake pan with a removable bottom. Press with your hands or with a glass to mold the pan. Reserve in the fridge.
- In a bowl, whisk the eggs and condensed milk. Add the lemon juice and the zests and whisk again until it thickens a little bit. Pour the batter over the cake pan shell and bake for 15 minutes.
- Remove from the oven, cool completely and put in the fridge for approx. one hour before serving.