Easy Crustless Lemon Tart - Recipe Winners (2024)

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Easy Crustless Lemon Tart - Recipe Winners (1)

Easy Crustless Lemon Tart is luscious, creamy, soft, and packs a real punch of lemon. So punchy it almost smacks you with the lemon hit. This is one little recipe that you must add to your repertoire.
It’s super easy to prepare using just a bowl and a handheld beater, or whisk. In fact you can throw the ingredients for thisEasy Crustless Lemon Tart into a food processor it’s that easy.
There’s no creaming of butter and sugar, it basically just gets thrown all together and simply poured into a springform pan to bake. Simple!
You can knock this tart out in just 10 minutes, with a bake time of 35-40 minutes.

This lemon tart is not a deep tart but you can scale it up using Omni scale converter

This tart is perfect when you want a great-tasting dessert that’s ready for the oven in minutes. It keeps well for 2-3 days refrigerated and is even better after a day.

At a Glance This Is What You Need To Make Easy Crustless Lemon Tart

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Pantry

caster sugar
plain flour (all purpose)
eggs
vanilla
melted butter
salt

Shopping List

thickened cream
lemon juice and zest

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We are always on the search for desserts made with lemons as Jen has a magnificent lemon tree that produces all year round. We’ve no idea what the variety is but it just keeps on giving.

Check out some more winning lemon desserts in these links – you won’t be sorry! No Bake Lemon Posset Tart which is made almost by magic with no eggs, flour or gelatine to be seen. Our Lemon Sour Cream Cake is beautifully moist and delivers on the lemon hit. One of our all-time favourites Lemon Roulade we’ve probably made this recipe more than any other and there’s a good reason for that it’s fabulously easy to make, delivers a beautiful lemon flavour and finally, it’s just delicious!

Bill Granger’s Recipe


This terrific tart recipe comes from Australian chef Bill Granger from his cookbook, Bill’s Basics. Granger is renowned for recipes that work using a minimum of ingredients and techniques, but still pack a punch and deliver in flavour. Well Bill you certainly did it again with this recipe for Easy Crustless Lemon Tart. Only 8 ingredients, super quick to make and produces a delicious tart. What’s not to love?🥰

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Make It Gluten Free


Apparently you can substitute the plain flour for almond meal (almond flour) and it still works for a gluten free lemon tart.

We’ve not actually tried the recipe using almond meal but a few of our readers have let us know that it works and they’re very happy with the result. Just thought we’d pass that tip on.

Hot Tip For Using A Springform Pan


There are springform pans, and springform pans. The trick is to install the base with the lip down. This ensures that you get a perfect seal and won’t get an indent in the side of your tart or cake. It also enables you to easily lift the tart off the base.

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Don’t Panic Because The Batter Is Thin – It Should Be


The batter for this crustless lemon tart is very thin. Don’t be alarmed as its not a cake batter, rather than a custard that sets thanks to the eggs.

Watch Point For Cooked Tart


At the 35-40 minute mark your tart should be a light golden colour around the edges and have a slight wobble when you move the pan.
Remove tart from the oven and allow the tart to sit in the pan for 20 minutes to let the residual heat finish setting the tart.

Watch How To Make Easy Crustless Lemon Tart

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How To Store Crustless Lemon Tart


The tart is best stored in the refrigerator. Cover tightly with cling film on a plate and store for 3-4 days.

What To Serve With Crustless Lemon Tart


The tart looks a little naked just served plain. We like to serve this with some softly whipped cream, or,creme fraiche. It teams beautifully with fresh berries such as blueberries, raspberries, blackberries or strawberries.

Don’t forget to rate this recipe and let us know what you thought when you make this fabulously Easy Crustless Lemon Tart in the reviews below.

Easy Crustless Lemon Tart - Recipe Winners (10)

Yield: 8 serves

Easy Crustless Lemon Tart

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Easy Crustless Lemon Tart is super quick to make and you totally need this recipe in your repertoire. It is soft and creamy and almost 'smacks' you with the lemon flavour. Quick and delish!

Originally published 13 Jan 2020

Ingredients

  • 3 whole large eggs
  • 1/2 cup plain flour (all purpose)
  • 1 cup castor sugar
  • pinch of salt
  • 100g butter(3 1/2 ounces)
  • finely grated lemon zest of 2 large lemons
  • 125 ml freshly squeezed lemon juice(4 ounces)
  • 1 cup heavy cream (thickened)
  • 1 teaspoon vanilla extract
  • icing sugar for dusting

Instructions

  • preheat oven to 180 c (350 f) on bake, not fan
  • melt butter
  • lightly butter a 20 cm (8 inch) springform pan using some of the melted butter
  • whisk the eggs lightly
  • now add the flour and whisk together for a minute or so
  • add the sugar, salt, butter, lemon zest and juice, cream and vanilla and whisk till combined
  • pour batter into your buttered springform pan and bake for 35-40 minutes until lightly browned around the edges
  • tart will still seem a little 'wobbly' at this stage but remove from oven and rest on a cake rack for 20 minutes
  • use a knife and loosen around the inside of the tin
  • release the tart from the springform and refrigerate for 30 minutes
  • remove tart from springform base using a spatula onto your serving plate
  • sieve icing sugar lightly over tart
  • serve with cream and berries, enjoy!

Notes

  • the batter is very 'liquid' when poured into the springform pan
  • the tart is not a deep tart. it's about 3 cm (1 inch) high

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 333Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 103mgSodium 71mgCarbohydrates 53gFiber 1gSugar 42gProtein 5g

Nutritional information provided here is only intended as a guide.

Cooper

It doesn’t matter that Cooper has two water bowls on the deck, as he nearly always drinks from the pot with the water plants in it. Ever since he was high enough to reach the pot this has become his norm for rehydrating himself.

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It seems like only yesterday that Cooper would lie in his water bowl.

Easy Crustless Lemon Tart - Recipe Winners (12)

Related Recipes

  • No Bake Lemon Posset Tart - Just 5 Simple Ingredients

  • Delicious Moist Lemon Sour Cream Cake

  • Easy Italian Lemon Mascarpone Tart

  • Easy Lemon Lava Cakes

Easy Crustless Lemon Tart - Recipe Winners (2024)

FAQs

Why didn't my lemon tart set? ›

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

How do I stop my lemon tart from cracking? ›

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken. Love all things lemon?

Why is my lemon tart runny? ›

If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.

Why is my tart base so hard? ›

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

How do you know when tart filling is set? ›

Tip 7: Half-fill the tart with custard

Bake it at a low temperature, checking and rotating it halfway through cooking to ensure it cooks evenly, until it's set but still has a bit of a wobble in the centre. The best way to check this is to nudge the pan gently.

Why does my tart have a soggy bottom? ›

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Why does my lemon tart taste eggy? ›

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Can you leave a lemon tart out overnight? ›

Yes, this lemon tart needs to be refrigerated to stay fresh. It will keep well for 4-5 days.

How can I thicken my tart filling? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Why is my lemon tart grainy? ›

Grainy or gritty lemon curd comes from curdled (over-coagulated) eggs, as a result of overcooking. The easiest way to prevent curdling is to use a double boiler to slow the rate of cooking-- and to monitor the temperature with a thermometer.

What does lemon tart mean in slang? ›

For example, the slang for the word “smart” is “lemon tart” — “smart” rhymes with “tart.”

What is Gypsy tart made of? ›

A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pastry. It originates from the county of Kent. The tart is extremely sweet and is, for many people, associated with school dinners.

What is Liverpool tart made of? ›

The recipe for this tart requires you to boil whole lemons for almost two hours until they are very soft. To create the filling, you blend the boiled lemons in a food processor together with butter, sugar and eggs. Liverpool tart is a British treat. According to Google searches, the original recipe dates back to 1897.

How do you fix a runny tart? ›

The absolute last resort to fixing your runny pie is:
  1. Remove the filling from the pie and add it to a saucepan on the stovetop.
  2. Add a bit of cornstarch (refer to the table above for measurements) and gently heat it to a boil.
  3. Turn the heat down and let the fruit simmer for a few minutes to activate the cornstarch.
Sep 13, 2022

Why is my tart dough so soft? ›

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

Why did my custard tart not set? ›

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

Why isn t my tart creme filling thick? ›

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

References

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