5 ingredients only for this super simple Speculoos lemon tart. My favorite recipe for busy days. Expect creamy, refreshing flavors with a sweet crunchy base.
If you are a beginner at baking or like quick, easy dessert recipes, this lemon tart is exactly what you need in your life. Ready in no time, this lemon tart is the easiest dessert you can possibly find. I have baked it countless times, so did David, and it’s usually the last minute dessert I go for when I have very little time ahead. Really, you can’t go wrong with this lemon pie recipe: it’s just impossible to fail.
I actually tried many lemon tart recipes in the past, but none of them really convinced me. Every time, the texture is different, either too creamy and impossible to slice, or too thick and not very appealing. Key is usually to prepare a homemade lemon curd, but to be honest with you, most of the time I found myself too lazy to whip up my own one, unless I really have to (this is a shame because this lemon curd recipe is really insanely good!).
So I looked for a lemon tart recipe that does not necessarily require lemon curd. This when I found this version with… condensed milk! I’m not usually a huge fan of condensed milk, but I decided to give it a go anyway, just because the recipe used two eggs only and no added sugar, which piqued my curiosity.
Which ingredients do you need for this lemon tart recipe?
- Lemons – Please use whole lemons rather than ready-to-use lemon juice. Not only it will bring some deeper refreshing flavors, but you will also need to use the zest.
- Sweetened condensed milk – Because the recipe calls for sweetened condensed milk, you don’t need any added sugar to the recipe that is already sweet enough.
- Eggs – 2 large eggs is all you need.
And for the base:
- Speculoos biscuits (= Lotus biscuits) – Unlique most lemon tart recipes that require Graham crackers, Digestive biscuits or a homemade shortbread crust, this one uses Speculoos biscuits. It adds a delicious caramelized and gingerbread-like flavor to the tart. That being said,
- Butter – You need melted butter to combine with biscuit crumbs and create this perfectly moist texture.
What if I don’t like Speculoos (Lotus) biscuits? Just replace them with Digestive or Graham crackers, and melt with butter. You can also add a couple of tablespoons of granulated sugar or simply go without. Just do according to your own preferences.
More lemon recipes you will love:
- Lemon Magic Cake
- Homemade Lemon Curd
- Healthy Lemon Coconut Energy Balls
- Perfect Lemon Ricotta Bundt Cake
- Ultra Moist Lemon Ricotta Pancakes
- Lemon Meringue Pie
The result? A perfectly smooth and creamy lemon tart on top of a crunchy gingerbread-like Speculoos bottom. Also, unlike many lemon tart recipes, it holds its shape beautifully when you slice it. Believe me, your guests will ask for some more!
A few serving suggestions include shredded coconut sprinkled over the lemon tart with half slices of lemons (as shown in pictures), raspberries, blueberries, and additional whipped cream on the side if you are looking for an extra decadent and creamy dessert.
5 ingredients only for this super simple speculoos lemon tart. My favorite recipe for busy days. Expect creamy, refreshing flavors with a sweet crunchy base.
- 8.8 oz (250g) speculoos biscuits (or Lotus biscuits)*
- 1/2 cup (125g) unsalted butter
- 2 large eggs
- 1 can (14 oz/397g) sweetened condensed milk
- 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.
* You can replace with Graham crackers or Digestive biscuits if you want,
Keywords: Lemon tart