The Fabulous Speculoos Lemon Tart

This 5-ingredient Speculoos lemon tart is the easiest dessert out there. Prepared with a Biscoff pie crust and a no-fail lemon filling, it’s creamy, refreshing and utterly delicious!

Here’s the perfect recipe for every beginner baker! Ready in no time, this lemon tart is just impossible to fail. I’ve baked it countless times over the years and it’s also my husband’s favorite recipe to bake – or should I say, it’s the only dessert he bakes!

If you’re looking for a quick and easy dessert recipe, this is it. Let me say it one more time: you just can’t go wrong with this lemon tart. With just 5 ingredients and very minimal effort you get a perfectly smooth and creamy lemon tart on top of a crispy 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!

An EASY lemon tart recipe

I tested many lemon tart recipes in the past, but none of them really convinced me. They are either too runny or too thick, unless you go for the bakery-style Lemon Meringue Pie, prepared with lemon curd. The latter tastes amazing but it’s time-consuming to make and it’s mostly for the advanced bakers.

So I looked for an EASY lemon tart recipe without lemon curd. I eventually stumbled upon this version using condensed milk, 2 eggs, lemon, and no added sugar. The use of very few ingredients piqued my curiosity and I decided to give it a go. That was years ago, and now I just know the recipe by heart (and so does my husband)!

What goes into this lemon tart recipe?

• Lemons. The recipe calls for 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. Note that the recipe calls for “sweetened” condensed milk. This is very important since it’s the only sweetener used in this lemon tart.
• Eggs. You need 2 whole large eggs (no need to separate the white and the yolk here).

• Speculoos biscuits (aka Lotus biscuits). Unlike the traditional lemon tart prepared with a shortbread crust, this one uses crumbs from Speculoos biscuits. It adds a delicious caramelized and gingerbread-like flavor to the tart.
• Butter. You need it for the biscuit crust only, to combine with and bring moisture to the biscuit crumbs.

A 3-step lemon tart

1. Start with the Biscoff base. Crush the biscuits into a crumb-like texture, then combine with melted butter and line in the bottom of the pan. Note that the sides don’t need to be perfectly regular for the tart to hold its shape. Place in the refrigerator to set while you’re making the filling.
2. Prepare the lemon filling by mixing together the sweetened condensed milk, lemon juice and zest, and 2 eggs.
3. Pour the filling over the crust, bake for 15 minutes, then let set for 1 hour or more in the refrigerator. Enjoy!

How to serve this easy lemon tart?

The Speculoos lemon tart makes a perfect dessert on its own, but you can also decorate with a few slices of lemon, shredded coconut, fresh mint leaves, and serve with a dollop of whipped cream. It’s also delicious topped with any type of berries (blueberries, raspberries, strawberries, blackberries).

Other lemon desserts you’ll love:

• Best Ever Lemon Poppy Seed Loaf
• Lemon Magic Cake
• Homemade Lemon Curd
• Healthy Lemon Coconut Energy Balls
• Perfect Lemon Ricotta Bundt Cake
• Lemon Meringue Pie

The Fabulous Speculoos Lemon Tart

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 6–8 servings 1x
• Category: Fruit desserts
• Cuisine: French recipes

This 5-ingredient Speculoos lemon tart is the easiest dessert out there. Prepared with a Biscoff pie crust and a no-fail lemon filling, it’s creamy, refreshing and utterly delicious!

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Ingredients

Scale 1x2x3x

• 8.8 oz (250g) speculoos biscuits (or Lotus biscuits)*
• ½ cup (125g) unsalted butter, melted
• 2 large eggs
• 1 can (14 ounces/397g) sweetened condensed milk
• 3 lemons, juice + zests of one lemon**

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Instructions

1. Preheat the oven to 350°F (180°C). Line a 9-inch springform with removable bottom with parchment paper. Set aside.
2. For the Speculoos crust, place the biscuits in a freezer bag, seal the bag, and crush the biscuits using a rolling pin, until finely ground.*** Transfer to a mixing bowl and mix the biscuit crumbs with the melted butter until combined.
3. Pour the biscuit mixture onto the prepared pan, and press with your hands or with a glass to flatten the surface. Place in the refrigerator while making the filling.
4. For the lemon filling, whisk the eggs and condensed milk in a large mixing bowl. Add the lemon juice, the zests, and whisk again until it thickens slightly. Pour the filling onto the crust and bake for 15 minutes.
5. Remove from the oven and let cool completely at room temperature. Then, place in the refrigerator for minimum 1 hour before serving. This will allow the filling to set.

Notes

* If the crust is too sweet to your taste, you can replace the Lotus biscuits with Graham crackers or Digestive biscuits.

** The recipe calls for 3 lemons. Choose them small to medium in size (avoid the large ones for this recipe).

*** Alternatively, you can pulse the biscuits in a food processor until finely ground.

Citrus, Fruit Desserts, Quick & Easy, Spring, Summer, Tarts & Pies

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