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Lemon Curd Cheesecake Tart

Inspired by bees and honeycomb pattern I embellished my delicious Lemon Curd Cheesecake Tart with pretty glazed decorated cookies.

Cheesecake tart on a silver tray.

HOW TO MAKE LEMON CURD CHEESECAKE TART

My lemon curd cheesecake tart features nutty almond cookie crust, creamy cheesecake filling and tangy homemade lemon curd topping. Adorned with almond cookies decorated with a simple glaze this delicious tart will leave your guests wanting an extra slice.

Slice of a cheese cake with a lemon curd topping on a white plate.

ALMOND TART SHELL AND LEMON CURD

To make an almond tart shell I used a variation of my delicious recipe for mini tarts shells. Follow my step by step instructions on how to make an Almond Tart Shell.

Both, tart shell and Lemon Curd can be prepared several days in advance. Lemon curd is especially delicious when allowed to rest for a day or 2. My homemade lemon curd recipe is super easy to make and I hope you’ll give it a try. You can use a store bought lemon curd if you are in a hurry.

Baked almond tart shell and lemon curd in a white bowl.

HONEYCOMB COOKIE DECORATIONS

To decorate the top of the tart I created honeycomb pattern with cookies. I used hexagonal cookie cutter and a bee cutter to cut out shapes from the leftover almond tart cookie dough. This dough is wonderful to work with, bakes beautifully and tastes scrumptious.

Roll cookie dough to about 1/8inch thick, cut out shapes, (steps 1-3). Transfer them onto a baking sheet lined with parchment paper, (steps 4-8).

Cookie dough rolled out between 2 silicone mats.

Cut out middle from half of the hexagonal cookies. Bake cookie at 350F for about 7 minutes, (steps 4-5) Allow to cool completely before decorating, (step 6).

TIP : Cut out middle of hexagonal cookies only after you transfer unbaked cookies onto a baking sheet. Don’t move cookies once you cut out the middle, it can distort shape of the cookie.

Cutting out center of hexagonal cookie and lifting up middle with a toothpick.

GLAZE ICING FOR COOKIE DECORATING

  • To decorate I used super simple glaze icing consisting of :
  • Powdered sugar
  • Water
  • Corn syrup or Invert Sugar
  • Vanilla Extract
Ingredients for glaze icing on a counter.

Pour all the ingredients into a bowl an whisk to combine. Don’t add too much water all at once. I thinned glaze to about 10-15 second consistency.

What is 15 second consistency?

To achieve flood consistency add few drops of water to stiff icing, stir and gradually add more water until you reach 15 consistency icing. To test if your icing is the correct consistency run a spatula thru icing. Watch and count how long it takes for the separation line to disappear. It should take about 15 seconds.

In a blue bowl whisking sugar, water, corn syrup and vanilla to make glaze icing.

COLOR GLAZE ICING WITH GEL FOOD COLORS

  • Divide glaze into 3 small bowls and color each with gel color :
  • Lemon Yellow with a touch of Orange
  • Lemon Yellow
  • Purple (use Regal Purple by Americolor Brand or blue and pink to make purple)
Bowls with colored glaze icing.

DECORATE COOKIES

Spread a thin layer of glaze onto cookies. Use both, lemon yellow and golden yellow glaze to ice hexagonal cookies, (steps 1-6).

Spatula spreading glaze icing onto a cookie.

Use food only paint brush to ice bee cookies with purple glaze. Allow icing to dry for 5 hours, (steps 1-5)

Spreading glaze icing onto a cookie with a paint brush.

Let icing dry at room temperature.

Cookie decorated with glaze drying on a counter.

PAINT COOKIES WITH EDIBLE GOLD PAINT

To pain metallic color onto cookies and icing I used Edible Art Cake Paint. You can also use gold luster dust mixer with alcohol.

Pour couple of drops of edible paint onto a wax paper. Dip food only paint brush into gold paint and paint the hexagonal cutouts, (steps 1-4).

Painting baked cookie with edible gold paint.

I used the same gold paint to paint details onto bees’s wings.

TIP : Use a fine tip food only paint brush to paint the details on the wings.

Painting iced bee cookie with an edible gold paint.

CHOCOLATE LAYER

Brush back of the cookies with melted white chocolate. Place each cookie chocolate side down onto a wax paper and let chocolate harden, (steps 1-6).

Let me explain why I brushed back of the cookies with chocolate. When you place cookies onto lemon curd layer, moisture from the lemon curd will seep thru the cookies, possibly making cookies soggy. To help prevent this you can add a layer of chocolate on the back of the cookies. Let the chocolate harden. This layer of chocolate will act as a barrier between lemon curd and a cookie, not letting moisture affect the cookie as quickly.

Melted chocolate in a bowl, spreading melted chocolate on the back of a cookie.

Once chocolate hardens carefully remove cookies from the wax paper.

Removing cookies from a wax paper.

CREAM CHEESE FILLING

This no bake cheesecake filling is super easy to prepare. This filling doesn’t use eggs or any starch.

Filled and unfilled almond tart crust on a counter.

NO BAKE CHEESECAKE FILLING INGREDIENTS

  • No-bake Cheesecake Filling :
  • Cream Cheese
  • Heavy Cream
  • Powdered Sugar
  • Yogurt or Sour Cream
  • Vanilla Extract
  • 1 tablespoon lemon zest – optional
Ingredients for cheesecake filling.

This no-bake cheesecake filling consists of 2 mixtures: whipped cream and cheese filling.

In a clean bowl whip cold heavy cream until stiff peaks are formed. Set whipped cream aside.

Beating heavy cream in a yellow bowl with hand held mixer.

To prepare cream cheese filling use original cream cheese, not fat free or low fat version. Beat room temperature cream cheese until smooth and then add powdered sugar, sour cream or plain yogurt and lastly beat in Vanilla Extract, (steps 1-8).

TIP : Use full fat cream cheese, not fat free or low fat alternatives.

Yellow bowl with cream cheese blocks, beating cream cheese with powdered sugar.

To lighten plain cream cheese filling gradually fold whipped cream into cream cheese filling. Start small and gradually add more whipped cream and fold it into cream cheese filling, (steps 1-4). Fold in 1 tablespoon of lemon zest (optional).

Yellow bowl with whipped cream and cream cheese filling, folding whipped cream into cream cheese filling.

FILL ALMOND TART SHELL

Spoon filling into the tart shell and spread it smooth with a spatula. Chill for 4 hours, (steps 1-3).

TIP : Though not necessary I keep my baked tart shell in the pan and I remove it shortly before serving.

Spreading cheesecake filling into an almond tart shell.

LEMON CURD TOPPING

Now it’s the time to layer silky smooth lemon curd on top of the cheesecake layer.

Carefully spread and smooth about 1 cup and 1/2 cup of lemon curd over chilled cheesecake filling and allow to chill for additional 3-4 hours, (steps 1-8).

Spreading lemon curd on top of a cheesecake layer.

DECORATE LEMON CURD CHEESECAKE TART

Plate with yellow, gold and purple decorated cookies.

Carefully arrange decorated hexagonal cookies and bees on top of the lemon curd layer.

TIP : Use some melted white chocolate to glue the bee cookies onto the honeycomb design.

Decorating top of the lemon curd layer with hexagonal cookies.

This beautiful delicious tart can be prepared several days in advance, up to 3 days ahead. Store in the fridge until ready to serve.

CREATIVE TART IDEAS FOR YOU TRY

  1. Make Marbled Cheesecake Filling : swirl 2 tablespoon of lemon curd into the filling.
  2. Decorate Tart with fresh fruit : think raspberries or blueberries.
  3. Make Cheesecake filling with melted white chocolate : fold in 1/4 -1/3 cup melted and cooled white chocolate into the filling.
  4. Bake individual mini tarts using smaller tartlet molds.
  5. Make chocolate leaves decorations or other chocolate decorations to decorate the tart.
  6. Use creative fruit decorations.
Top view of cheesecake tart with a lemon curd topping.

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TO MAKE LEMON CURD CHEESECAKE TART YOU NEED

  • RECIPES
  • Almond Tart Shell
  • Lemon Curd
  • TOOLS
  • Get all the Tart Making Tools in my Amazon Shop
  • 9 inch to 10 inch Tart Pan with a removable bottom
  • Hexagonal Cookie Cutters
  • Bee Cookie Cutter
  • Food Only Paint Brush
  • Edible Art Gold Paint or Gold Luster Dust
  • Food Gel Colors : Lemon Yellow, Orange, Purple ( I have been happy with Regal Purple from Americolor Brand, or I often also use sky blue and pink to make purple)
  • Hand Held Mixer
  • Mixing Bowls
  • Spatula
  • Wax Paper

MORE DELICIOUS RECIPES

5 from 1 vote
Cheesecake tart on a silver tray.
Lemon Curd Cheesecake Tart
Prep Time
15 mins
 
Course: Cookies, Dessert, Frosting
Cuisine: American, French
Keyword: cheesecake, honeycomb cheesecake, lemon cheesecake, lemon curd tart
Hanielas.com: Hani B.
Ingredients
LEMON CURD CHEESECAKE TART
  • 1 baked 9 to 10 inch Almond Tart Shell, and leftover cookie dough to make cookie decorations/honey comb pattern and bees cookies
  • 1 batch of Lemon Curd
Cheesecake Filling
  • 3/4 cup heavy cream
  • 1 3/4 pkg full fat cream cheese
  • 1 cup powdered sugar
  • 1/4 cup Sour Cream or plain Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 tbsp lemon zest (optional)
Glaze Icing for Cookie Decorating
  • 1 cup powdered sugar
  • 1 tsp corn syrup
  • 1-2 tbsp water, room temperature
  • 1/8 tsp Vanilla Extract
Chocolate Cookie Layer
  • 1/4 cup white chocolate, melted
Instructions
LEMON CURD CHEESECAKE TART
Cheesecake Filling
  1. Beat cold heavy cream ( 3/4 cup) in a clean bowl until stiff peaks are formed. Set aside.

  2. In another bowl cream room temperature full fat cream cheese ( 1package and 3/4 package) until smooth, about a minute or 2. Then add powdered sugar (1 cup ). Then beat in sour cream or plain Greek Yogurt ( 1/4 cup) and Vanilla Extract (1 tsp).

  3. Now gradually fold whipped cream into the cream cheese filling. Start with just a small amount of whipped cream and then gradually rest of it into the cheese filling. Add lemon zest , if using.

  4. Spoon no-bake cheesecake filling into a baked and cooled almond tart shell. Smooth the filling with a spatula. Loosely cover tart with a food wrap and refrigerate for 4 hours. Then spread lemon curd ( 1cup and 1/2 cup over the cheesecake filling). Refrigerate again for 3-4 hours, best to leave it overnight.

Glaze Icing for Cookie Decorating
  1. Prepare glaze icing. In a bowl whisk together powdered sugar (1 cup), corn syrup (1 teaspoon ), Vanilla Extract (1/8 teaspoon) and tap room temperature water ( up to1 to 2 tablespoons.) Whisk till smooth and about 10 second consistency.

  2. Divide glaze into 3 small bowls, color glaze with yellow lemon, yellow lemon and little bit of orange and purple gel food coloring.

Decorate Cookies with Glaze Icing and Edible Gold Paint
  1. Follow instruction included in the blog post on how to decorate cookies with glaze and gold edible paint.

Decorate Lemon Curd Cheese Cake Tart
  1. Before you decorate curd with cookies, spread little bit of white melted chocolate on the back of the cookies. Place cookies chocolate side down onto the wax paper. Allow chocolate to harden. Then peel off parchment from the cookies. Decorate top lemon curd layer with hexagonal cookies and bees. Use melted chocolate to glue bee cookies onto the hexagonal cookie pattern.

Recipe Notes
  1. Can I use store bought Lemon Curd? – Yes, you can.

Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas

Almond tart crust filled with cream cheese filling and topped with lemon curd topping.

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2 Comments

  1. This looks amazing! My favorite ( lemons curd) AND cheesecake! The wings are so beautiful on those little bees. Very pretty dessert!

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