4 from 2 votes
cranberry lemon curd tart
Cranberry lemon curd tart (no bake, gluten free)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

A delicious tart-sweet filling on a thin, nutty base - these cranberry lemon curd tarts make a great dessert. 

Course: Dessert
Cuisine: American
Keyword: individual dessert, lemon curd tart, no bake dessert
Servings: 2
Calories: 557 kcal
Author: Caroline's Cooking
For the curd topping
  • 1/4 cup cranberries 27g, fresh or frozen
  • 1 lemon zest ie from 1 lemon
  • 1/4 cup lemon juice 4tbsp
  • 2 tbsp sugar
  • 3 tbsp butter
  • 1 egg
  • 1 egg yolk
For the base
  • 1/2 cup pecans 55g
  • 1 tbsp butter 10g
  • 2 tbsp ground almonds almond flour
  • 1 tbsp brown sugar
  1. Place the cranberries, lemon zest and juice and sugar in a small pan and cook over a medium-low heat until the cranberries pop and mash down. Remove from the heat then press the mixture through a sieve into a small bowl. Dice the butter into small pieces and add it to the bowl.
  2. Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan.
  3. Stir regularly as the butter melts then add the egg and egg yolk. Mix well so the eggs break up and mix through then stir constantly as the mixture starts to thicken.
  4. It's ready when thick enough to stick to the back of a spoon, around 5min. Set aside with cling wrap/film over the surface as it cools so that a skin doesn't form.
  5. Meanwhile, pulse the pecans in a food processor to fine breadcrumb texture. Melt the 1tbsp butter and mix this in with the ground pecans along with the ground almonds and sugar.
  6. Press the mixture into two small tartlet moulds (I used 2 3/4-3in diameter but you can use smaller and have a slightly thicker base & topping) - it will be pretty thin but try to make it cover the base and come up slightly at the sides.

  7. Once the curd is cool, spoon it in to the moulds on top of the nut-crumb base. They will keep chilled and covered overnight, if needed but the curd will dry out a bit if kept longer.
Nutrition Facts
Cranberry lemon curd tart (no bake, gluten free)
Amount Per Serving
Calories 557 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 17g 85%
Cholesterol 240mg 80%
Sodium 240mg 10%
Potassium 163mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 20g
Protein 8g 16%
Vitamin A 19.2%
Vitamin C 21%
Calcium 6.1%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.