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.
The thing is, 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!
Ingredients (serves 6):
- 250g speculoos biscuits
- 125g unsalted butter
- 397g sweetened condensed milk
- 2 large organic eggs
- 3 lemons (juice + zests of 1 lemon)
1. Preheat the oven to 180°C.
2. 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). When the speculoos biscuits are finely crumbled, melt the butter in a small saucepan or in the microwave. Mix the butter and the speculoos together in a blender, then spread the mixture in 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.
3. 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.
4. Remove from the oven, cool completely and put in the fridge for approx. 1 hour. Remove from the pan and serve.