Liquid Lemon Tart
Delight your taste buds with the luxuriously smooth and tangy "Liquid Lemon Tart," a deconstructed take on the classic dessert that’s as elegant as it is effortless to prepare. Featuring a luscious homemade lemon curd infused with the bright zest and juice of fresh lemons, this dessert is lightened with airy whipped cream to create an irresistible velvety texture. A crunchy shortbread crumble topping adds a delightful contrast, while a dusting of powdered sugar and fresh mint leaves elevate the presentation. Ready in just 35 minutes, this no-bake dessert is perfect for impressing guests or treating yourself to a refreshing citrus indulgence. Perfectly portioned into individual servings, it’s a fuss-free finale that brings the vibrant flavors of lemon tart to life without the need for a pastry shell.
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Recipe Information
Ingredients
- 3 whole Lemons (zested and juiced)
- 4 large Egg yolks
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 200 milliliters Heavy cream
- 4 pieces Shortbread biscuits (for crumble topping)
- 1 tablespoon Powdered sugar (for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
1. Prepare the lemons: Zest and juice all 3 lemons. Set aside both the zest and juice for the lemon curd base.
2. Make the lemon curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until combined.
3. Cook the mixture: Place the saucepan over medium-low heat and stir constantly with a silicone spatula to prevent curdling. The mixture will begin to thicken after about 8-10 minutes.
4. Add the butter: Once the curd thickens and coats the back of the spatula, remove from heat and stir in the unsalted butter. Mix until smooth and creamy. Let cool to room temperature.
5. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold half of the whipped cream into the cooled lemon curd to lighten it, reserving the rest for garnish.
6. Assemble the crumble topping: Crush the shortbread biscuits into a coarse crumble using your hands or a rolling pin. Set aside.
7. Plate the dessert: Spoon the liquid lemon tart mixture (lemon curd and cream) into serving glasses or bowls. Sprinkle the shortbread crumble on top for texture.
8. Garnish and serve: Add a dollop of the reserved whipped cream on top of each serving, dust with powdered sugar, and decorate with fresh mint leaves if desired. Serve immediately.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1209 mg | 403% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 181.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
