Easy Crustless Lemon Tart is super quick to prepare and totally delicious. You need this recipe in your repertoire! It’s soft, creamy and very lemony. In fact, it almost smacks you with the lemon ‘hit’. Just our sort of lemon dessert!
This tart is perfect when you want a great tasting dessert that’s ready for the oven in minutes. It keeps well for 2-3 days refrigerated and is even better after a day or so.
Super quick to prepare
This stunning little crustless tart requires a bowl and a whisk, or a hand held mixer, if you like. There is no creaming butter and sugar, it basically all just gets thrown together and simply poured into a buttered springform pan to bake. Too easy!
Serving
This little crustless tart is great served on its own, or served with berries and cream.
Watch How To Make Easy Crustless Lemon Tart
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Check out these winning lemon dessert recipes
click on the link…….Lemon Curd and Almond Rolled Pavlova.
click on the link……. Italian Lemon Mascarpone Tart
click on the link…..Lemon Curd and Almond Butter Cake
click on the link…..Edna’s Lemon Curd Cake
click on the link…..Italian Lemon, Almond and White Chocolate Cake – Gluten Free
What’s your favourite lemon dessert?
We would love to hear from you in the comments below when you may this little winner of easy crustless lemon tart.
Easy Crustless Lemon Tart
Easy Crustless Lemon Tart is super quick to make and you totally need this recipe in your repertoire. It is soft and creamy and almost 'smacks' you with the lemon flavour. Quick and delish!
Ingredients
- 3 whole large eggs
- 1/2 cup plain flour (all purpose)
- 1 cup castor sugar
- pinch of salt
- 100g (3 1/2 ounces) butter
- finely grated lemon zest of 2 large lemons
- 125 ml (4 ounces) freshly squeezed lemon juice
- 1 cup heavy cream (thickened)
- 1 teaspoon vanilla extract
- icing sugar for dusting
Instructions
- preheat oven to 180 c (350 f) on bake, not fan
- melt butter
- lightly butter a 20 cm (8 inch) springform pan using some of the melted butter
- whisk the eggs lightly
- now add the flour and whisk together for a minute or so
- add the sugar, salt, butter, lemon zest and juice, cream and vanilla and whisk till combined
- pour batter into your buttered springform pan and bake for 35-40 minutes until lightly browned around the edges
- tart will still seem a little 'wobbly' at this stage but remove from oven and rest on a cake rack for 20 minutes
- use a knife and loosen around the inside of the tin
- release the tart from the springform and refrigerate for 30 minutes
- remove tart from springform base using a spatula onto your serving plate
- sieve icing sugar lightly over tart
- serve and enjoy!
Notes
- the batter is very 'liquid' when poured into the springform pan
- the tart is not a deep tart. it's about 3 cm (1 inch) high
Nutrition Information
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Cooper
It doesn’t matter that Cooper has two water bowls on the deck, as he nearly always drinks from the pot with the water plants in it. Ever since he was high enough to reach the pot this has become his norm for rehydrating himself.
It seems like only yesterday that Cooper would lie in his water bowl.
26 comments
What do you mean by thickened heavy cream?
Hi, thickened heavy cream is also known as heavy cream, heavy whipping cream or thickened cream. It has 35% milk fat which whips better and holds its shape better than single, or pouring cream. Hope this helps. Regards, Jen and Jo
I’ve just found your site and I love the sound of this “Crustless” Lemon Tart, but what can I use in place of the SUGAR to make it Keto “friendly” as carbs are out for me.
Lemon is my MOST loved addition to any recipe, but to have something made of such a distinctive lemon flavour you’ve won me twice over.
Thank you.in advance.
Hi Josephine, we have not tried a sugar substitute to make this recipe more keto friendly, but Stevia is suggested as possibly the best to use. Stevia is available in both Woolies and Coles in Australia. We would love to hear how you go with your choice of substitute. We have to agree we are also very fond of lemon flavours in desserts. We have a number of lovely desserts and cakes on recipe winners site all made with lemon flavours. Enjoy your lemon crustless tart, regards Jen and Jo
Hi again, I forgot to ask if I can use coconut or almond flour in place of plain flour (all-purpose) and how much would be equivalent? TIA.
Hi Josephine, nice to hear from you again. As we have not tried to replace the flour with a substitute we can’t vouch for the change in the recipe. However, both Jen and I feel that you should be fine to use either coconut, or almond. We did a quick google search and both flours came in tops as substitutes for plain flour. Let us know your results. Enjoy! Regards Jen and Jo
I have just made this recipe today using almond flour . It turned out beautifully . Now I can do this for my gluten free friends .Great recipe . Thanks .
Hi Penny, thanks for sharing the almond flour tip it’s great to know for future reference. Regards Jo and Jen
HI CAN I USE REGULAR MILK ?? THANK YOU KINDLY
Hi Julie, sorry but we’re not really sure just how it would work with milk. Let us know if you try it with milk, and how it turns out. Kind regards, Jo and Jen
Help!!! I’m trying this out this weekend. I thought the liquid would deep through the springform tin.. so I put water in the tin and YES it leaked through ? what is happening ? I have a new tin and it feels tight. Cheers Helen
Hi Helen, have you tried turning the base of the springform tin over and seal the tin? Let us know how you get on as we have definitely made this in a springform tin. Regards, Jo and Jen
Thanks ladies.. I think the batter being thicker will probably hold. If it works for everyone else.. I’m confident
Hi i doubled up the recipe because the only tin I had was a lot bigger then the required one. And it hasn’t set I cooked it for 45mins on gas 4/5 then left it in the fridge overnight and the middle was liquid in the morning. I’ve just put it back in the oven now and I just hope the centre sets without burning the sides what didbj do wrong? X
Hi Beth, You say the cake tin you had was “a lot bigger than the required one”. If you would like to let us know your cake pan size we can tell you how to scale the recipe quantities if you like. Otherwise we don’t know the size of the tin to advise you. Regards, Jo and Jen
Hi Helen, the easiest way to seal the pan is to wrap the bottom of the pan in foil and crimp the foil into edges of the pan. Water is thinner than the batter and if the batter leaks at all, the batter will cook and seal around the edges. Helen we didn’t use baking paper when we made the tart, but it wouldn’t hurt if you wanted to. All will be fine. Hope you enjoy the tart, would love to hear how it goes. Jo and Jen
Hi everyone.. I’ve just taken this out of the oven and it’s about 2cm high or should I say low ?. I used the 20cm springform… mixed it with a hand beater electric. Did anyone else have this result certainly nothing like the pic. I’ve been baking for 40 years so I know my way around the kitchen…
Hi Helen, so sorry to hear that the tart has not worked for you. The tart is not a deep tart to begin with, and should be around 3cm (1 inch) high. The recipe is one from Bill Granger’s cookbook, Bill’s Basics. We’ve double checked our recipe quantities and they are spot on. We wondered if your oven temperature was not right. Did you manage to get an edge to the tart? We know it’s absolutely no fun making something that doesn’t work, and disappointing (and annoying). We would love to have an answer for you but are at a loss as to why it didn’t work. Kind regards, Jo and Jen
Thanks for your reply ladies ☺️
No edge..
I do like thick cakes if any kind so I’ll move on from this one.
Hi Helen, you might like to try our Italian lemon, almond and white chocolate cake. It can also be made without the almond topping. The cake is superbly moist, and lemony. Regards, Jo and Jen
Just made this as I still had a surfeit of lemons. It worked perfectly thank you! I didn’t have a spring form tin so I split the mix between two smaller glass pie dishes, greased. I also reduced the amount of sugar to 3/4 of a cup – still delicious, great texture, so lemony ?
Hi Catherine, so pleased to hear you enjoyed this little winner of a dessert. Thanks for sharing. Jo and Jen
Hi, I have made this a number of times. I have also doubled it into a slightly larger springform pan and it has worked perfectly each time. I love that I can make this for visitors and have confidence that it will work each time, unlike lemon meringue tart which can be a bit hit or miss. Thank you for this delicious recipe it is my husbands favourite.
Hi Janet, thanks so much for sharing and it’s great to know that it can be doubled. It’s such a good lemon tart recipe and we’re glad it is your husbands favourite. Regards, Jo and Jen
Hi, could I substitute the lemon with passion fruit? My family is crazy about passion fruit and is currently in season.
Hi Sesepe, we really can’t see a reason that the lemon couldn’t be changed for passionfruit, as long as you replace the lemon with the same amount of passionfruit. We would love to hear how it turns out. Jo and Jen