No-bake honey and lemon tart

No-bake honey and lemon tart

Based on 24 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
720
min.
Resting

Ingredients

Servings2
25 g
honey
lemons (zest and juice)
46⅔ g
butter (divided)
66⅔ g
graham crackers
eggs
egg yolks
66⅔ g
cream cheese
MetricImperial

Utensils

tart pan with a removable bottom, saucepan, food processor, bowl, rubber spatula, fine grater, whisk, citruss press, plastic wrap

How-To Videos

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-separate-eggs

How to separate eggs

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal508
Protein10 g
Fat39 g
Carb29 g
  • Step 1/3

    To make the base, first melt just under half of the butter. Break the graham crackers into a food processor and pulse until sandy in texture. Add to a bowl with the melted butter, mix well, and press into the bottom of the tart pan. Place in the freezer for approx. 15 min. to set.
    • 25 g butter
    • 66⅔ g graham crackers
    • tart pan with a removable bottom
    • saucepan
    • food processor
    • bowl
    • rubber spatula

    To make the base, first melt just under half of the butter. Break the graham crackers into a food processor and pulse until sandy in texture. Add to a bowl with the melted butter, mix well, and press into the bottom of the tart pan. Place in the freezer for approx. 15 min. to set.

  • Step 2/3

    To make the honey-lemon filling. Melt remaining butter and let cool. Juice lemons and reserve the zest of one-fifth. Add lemon juice, eggs, egg yolks, honey, and melted butter to a saucepan set over medium-low heat. Whisk well until thick, approx. 10 min.
    • 21⅔ g butter
    • lemons
    • eggs
    • egg yolks
    • 25 g honey
    • saucepan
    • fine grater
    • whisk
    • citruss press

    To make the honey-lemon filling. Melt remaining butter and let cool. Juice lemons and reserve the zest of one-fifth. Add lemon juice, eggs, egg yolks, honey, and melted butter to a saucepan set over medium-low heat. Whisk well until thick, approx. 10 min.

  • Step 3/3

    Cover the honey-lemon curd with plastic wrap, making sure the plastic is touching the surface to prevent a skin from forming. Place in the fridge to cool to room temperature for approx. 10. min. Once cooled, fold the cream cheese in along with the lemon zest. Pour the filling into cooled tart crust, refrigerate overnight, and enjoy the next day!
    • 66⅔ g cream cheese
    • plastic wrap
    • bowl
    • rubber spatula

    Cover the honey-lemon curd with plastic wrap, making sure the plastic is touching the surface to prevent a skin from forming. Place in the fridge to cool to room temperature for approx. 10. min. Once cooled, fold the cream cheese in along with the lemon zest. Pour the filling into cooled tart crust, refrigerate overnight, and enjoy the next day!

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