No-bake lemon tart made with speculoos: a refreshing and creamy delight

Discover the spicy joy of this no-bake lemon tart, perfectly placed on a crumbly and spicy speculoos base. This dessert combines the tangy dynamism of lemon cream with the sweet and aromatic notes of speculoos, creating a treat that is both refreshing and indulgent. This is a superb option for those who love citrus flavors and prefer simple, no-oven preparation.

Why you will love this recipe:
This lemon tart is ideal for anyone looking for a delicious, hassle-free dessert. The no-bake speculoos crust provides a delicious contrast to the creamy and tangy lemon filling. Plus, the Swiss meringue topping adds a silky, marshmallow-like finish that doesn't drip, ensuring your pie stays flawless even after decorating.

Perfect occasion:
Perfect for summer get-togethers, afternoon teas or any occasion where you want a light but tasty dessert. This tart is sure to impress with its elegant appearance and vibrant flavor, making it a favorite at celebrations or as a sweet ending to a casual meal.

Decorating Tips:
Decorate your tart with a nicely whipped Swiss meringue and lightly toast the tops with a kitchen blowtorch for a gourmet touch. Decorate with fresh lemon slices or zest just before serving to preserve their bright color and add a fresh, decorative touch.

Ingredients for the speculoos base:

• 350 g finely crushed speculoos biscuits
• 100g melted butter

Instructions for the base:

1. Mix the melted butter with the cookie crumbs until well combined.
2. Line a 22cm tart ring with baking paper, on the sides and bottom, to prevent it from sticking.
3. Press the mixture firmly into the ring and place it in the freezer while you prepare the filling.

Ingredients for Lemon Curd (Creamy):

• 180g lemon juice
• 120g of sugar (instead of 150g)
• 4 eggs
• 120 g cold butter cut into cubes
• 1/2 sheet of gelatin

Lemon Cream Instructions:

1. Heat the lemon juice, sugar and eggs in a saucepan, stirring constantly with a wooden or silicone spatula to avoid a metallic taste. Do not exceed 83°C and cook until thickened.
2. Let cool slightly, then add the softened gelatin.
3. Stir in the cubed butter until the mixture is smooth.
4. Pour the lemon curd over the chilled base and return to the fridge to set.

Ingredients for Swiss meringue:

• 90g egg whites
• 125g of sugar

Instructions for Swiss meringue:

1. Mix the egg whites and sugar in a heatproof bowl.
2. Place in a double boiler, whisking until the mixture is hot and the sugar is dissolved (it should be warm to the touch).
3. Remove from heat and whisk to stiff peaks.
4. Garnish the pie as desired.

Appreciate! This no-bake lemon tart is a splendid combination of flavors and textures, from the crunchy speculoos base to the creamy and tangy lemon cream, topped with a light and fluffy meringue. It’s a delicious treat that’s as fun to make as it is to eat!