No-Bake Lemon Tart

1 cup fresh lemon juice (about 4 lemons)
1 tablespoon lemon zest
3 large egg yolks
¾ cup granulated sugar
½ cup unsalted butter, cut into cubes
1 teaspoon vanilla extract
For Topping:
Whipped cream
Fresh raspberries
Instructions
Prepare the Crust:
In a food processor, blend the shortbread cookies until finely ground. Combine with granulated sugar and melted butter in a bowl. Stir until the mixture resembles wet sand.
Form the Crust:
Press the crumb mixture evenly into the bottom and sides of a tart pan, using the back of a spoon or your fingers. Refrigerate the crust while you prepare the lemon curd.
Make the Lemon Curd:
In a heatproof bowl, whisk together lemon juice, lemon zest, egg yolks, and sugar. Place the bowl over a pot of simmering water (double boiler method) and stir constantly for 10-12 minutes until the mixture thickens.
Add the Butter:
Once the curd has thickened, remove it from the heat. Add the cubed butter and vanilla extract, stirring until smooth and glossy.
Fill the Tart Shell:
Pour the lemon curd into the chilled tart crust, smoothing it out with a spatula. Refrigerate for at least 2 hours, or until set.
Serve:
Before serving, top with whipped cream and fresh raspberries for a burst of color and flavor.
Recipe Details
Prep Time: 20 minutes
Chill Time: 2 hours
Servings: 8 servings
Calories: ~250 per slice
Why You’ll Love It
This No-Bake Lemon Tart is the perfect dessert for any occasion! With its tangy lemon curd filling and buttery shortbread crust, it’s a refreshing treat that feels indulgent but is surprisingly easy to make. The whipped cream and raspberries elevate it to a whole new level of elegance!