No-Bake Lemon Tart

In a bowl, combine the crushed shortbread cookies, melted butter, and sugar. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a tart pan or pie dish to form an even crust. Use the back of a spoon to press it down firmly.

Refrigerate the crust for at least 30 minutes to set while you prepare the lemon curd filling.

2. Make the Lemon Curd Filling:
In a saucepan, combine the lemon juice, zest, and sugar over medium heat. Stir until the sugar dissolves.

In a separate bowl, whisk the eggs. Gradually add a little of the hot lemon mixture to the eggs while whisking continuously to temper them.

Pour the egg mixture back into the saucepan with the remaining lemon juice and cook on low heat, stirring constantly until the mixture thickens (about 5-7 minutes).

Remove from heat and stir in the cubed butter until fully melted and smooth.

Let the lemon curd cool to room temperature, then pour it into the chilled crust. Refrigerate for at least 2 hours, or until fully set.

3. Prepare the Whipped Cream:
In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.

Spread the whipped cream over the lemon curd layer, smoothing it out gently.

4. Serve:
Garnish the tart with fresh raspberries before serving. Slice and enjoy this refreshing, no-bake treat!

Serving and Storage Tips