Speculoos Lemon Tart Recipe

Name: Speculoos Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Speculoos Crust; 30 speculoos cookies, crushed (about 2 cups); 2 ounces melted butter; Meyer Lemon Curd & Pie Filling; 3 egg yolks, room temperature; 3 whole eggs, room temperature; 1/2 cup freshly squeezed Meyer lemon juice; 1 tablespoon Meyer lemon zest; 3/4 cup granulated sugar; 3 tablespoons unsalted butter, cut into small cubes; 1/4 teaspoon almond extract; 1/2 cup heavy cream; 4 ounces bittersweet chocolate, best quality; Bittersweet Chocolate or Candied Meyer Lemon Rind to garnish

Servings: persons

Speculoos Crust
30 speculoos cookies, crushed (about 2 cups)
2 ounces melted butter
Meyer Lemon Curd & Pie Filling
3 egg yolks, room temperature
3 whole eggs, room temperature
1/2 cup freshly squeezed Meyer lemon juice
1 tablespoon Meyer lemon zest
3/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small cubes
1/4 teaspoon almond extract
1/2 cup heavy cream
4 ounces bittersweet chocolate, best quality
Bittersweet Chocolate or Candied Meyer Lemon Rind to garnish

1
Stir the melted butter into the crushed speculoos. Press the crumb crust into a tart pan with removable bottom. Refrigerate for one hour.
2
Preheat the oven to 350u00b0. Bake the tart shell for 15 minutes, until it feels dry to the touch. Remove to a rack and cool completely.
3
Make the lemon curd. In a large double boiler or a bowl over simmering water, beat together the eggs, sugar and lemon juice. Heat gently, stirring all the while, to 170u00b0 - it will be all foamy.
4
Remove the curd from the heat and beat in the butter, piece by piece. The curd will thicken and get all smooth and silky. Stir in the extract and the zest. Set aside to cool. (Go ahead, lick the spoon. It's so good.)
5
Beat the cream until stiff peaks form.
6
Melt the bittersweet chocolate. Pour over the tart base, then spread from edge to edge in a thin layer. Refrigerate for an hour.
7
Assemble the tart. Fold the whipped cream into the lemon curd. With a flexible spatula, fill the tart shell with the lemon mixture. Smooth the top.
8
Decorate with finely chopped candied Meyer lemon rind or shaved chocolate curls. Serve as soon as possible. After four hours, the filling will start to weep. It will taste just as good, but won't be as pretty.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Speculoos Crust, 30 speculoos cookies, crushed (about 2 cups), 2 ounces melted butter, Meyer Lemon Curd & Pie Filling, and more.

Yes, Speculoos Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Speculoos Lemon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions