I felt a little guilty about this Tart as it involved piling lemon curd on shortbread biscuits, refridgerating it then serve. No baking, creaming of butter or sugar, flour, or electric beaters were involved. Just a stove, rolling pin and strong hands were required. In all, little effort was spared but the result was simply sensational. The curd was thick yet tender and so tangy that it was akin to a citrus-punch-in-the-face; making the dessert the perfect uplifting and appetizing sweet end to the meal. I reckoned the most tedious step would be squeezing out the juice of three lemons but than again, bashing up biscuits is not considered effort to me but a good workout! If it is tiring for you, use a food processor. Other than that, as compared to multilayered cakes involving a huge bowl of buttercream, this tart was a breeze.
The use of shortbread biscuits for the crust couldn’t have been more timely. Having successfully made several no-bake cheesecakes with digestive biscuits, I was eager to try out a different biscuit. Then I won a huge 450g bag of Marks and Spencer’s Shortbread Biscuits at my firm’s Christmas Party, and I wasted no time in getting down to business! I was more than delighted with this biscuit as it made for a better crust than its digestive cousin. When cold, it becomes more crunchy, snaps joyfully and had a bite to it; this complimented perfectly with the softness of the filling. The taste of the biscuit was less pronounced, light, and did not collide with the lemon tang hence the crust only provided texture while the whole tart itself retained its’ citrusy goal. The underside of the crust (side directly touching the base) was wonderfully smooth! I found myself running my tongue along it before biting down. And now I am dreaming of making a Banoffee Tart but for now read on for the recipe.
200g shortbread biscuits
50g unsalted butter, melted
(Inspired from Sorted Food)
3 large lemons
2 large eggs
8 tbsp of castor sugar (150g)
cold salted butter, cubed (100g)
1 heaped tsp of corn flour
- Crust: Place shortbread biscuits in a ziplock bag and crush using a rolling pin till even fine crumbs. Pour in melted butter and mix till well combined. Biscuits should be wet and sticky. Pour into an 8″ tart pan and using the back of a spoon, press down and up the sides of the pan. Take note to press the corner where the base and sides meet more tightly. Place pan into the fridge while you prepare the lemon curd.
- Lemon curd: Zest and juice the lemons into a large saucepan.
- Whisk in both eggs.
- Add the cubed butter, sugar and the corn flour before heating gently over a medium heat, gently whisking throughout.
- Heat and whisk till the mixture thickens, about 5 minutes, and remove from heat.
- Pour the lemon curd onto the biscuit base and leave in the fridge for two hours or when the curd sets.
- Lemon tart can be kept for days in the fridge.