Speculoos (aka Biscoff or Lotus biscuits) are some delicious caramelized and gingerbread-like biscuits.

What can I use instead of Speculoos?

Just replace them with Digestive biscuits or Graham crackers , and combine with melted butter.

Can I use bottled lemon juice instead?

Prefer whole lemons for this lemon tart recipe, since you need both the juice and the zest (and all the lemon flavors comes from the zest).

How do I know my tart is baked?

It should be set on the edges and still slightly jiggling in the center. The lemon tart will continue to set as it cools.

How can I make it less sweet?

Because of both the Lotus biscuit crust and the use of sweetened condensed milk, this lemon tart is very sweet. If you prefer it less sweet, use Graham crackers or Digestive biscuits for the base, and use unsweetened condensed milk with 2 Tablespoons of agave syrup.

The Fabulous Speculoos Lemon Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

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!

Ingredients

Scale

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

Preheat the oven to 350°F (180°C). Line a 9-inch springform with removable bottom with parchment paper. Set aside.
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.
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.
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.
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.