No-Bake Lemon Tart – A buttery biscuit crust filled with a smooth, creamy lemon filling that’s perfectly sweet, tangy, and refreshing. An easy no-bake dessert that’s perfect for spring and summer!
If you love lemon desserts, this No-Bake Lemon Tart is sure to become a favourite! It has a deliciously buttery biscuit base filled with a silky-smooth, creamy lemon filling that’s bursting with fresh citrus flavour. Every bite is wonderfully refreshing, with just the right balance of sweetness and tanginess.
The best part? There’s absolutely no baking required! Made with simple ingredients, including fresh lemon juice, sweetened condensed milk, and double cream, this easy tart comes together with very little effort. Just pop it in the fridge to set, and you’ll have a beautiful, creamy dessert that’s perfect for warm summer days, family gatherings, or whenever you’re craving something sweet and lemony.
Looking for more delicious lemon recipes? Try my Lemon Curd Thumbprint Cookies, Lemon Drizzle Muffins, or Lemon Brownies.
Happy baking,
Marsha x
No-Bake Lemon Tart
Ingredients
For the Crust
- 2 ½ cups (250g) digestive biscuit/graham cracker crumbs, about 18 biscuits
- 3 tablespoons (42g) granulated sugar
- 7 tablespoons (100g) unsalted butter, melted
For the Filling
- 1 can (14oz/397g) sweetened condensed milk
- 100 ml freshly-squeezed lemon juice, about 3 medium or 2 large lemons
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 ¼ cups (300ml) double/heavy cream
Instructions
For the Crust
- Break the biscuits into small pieces and pulse to fine crumbs in a food processor. Add the sugar and pulse to combine.
- Add the melted butter and pulse until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.
For the Filling
- In a large mixing bowl, whisk together the condensed milk, lemon juice, zest, and vanilla.
- Add the cream and beat to stiff peaks using a handheld or stand mixer fitted with the whisk attachment.
- Spoon the filling into the prepared crust, spread out evenly, and refrigerate for at least 4 hours or overnight.
- Slice, serve, and enjoy!
Decided to make this for dessert today, as it seemed simple and required very little ingredients. And I’m so glad I did! It was so hot today, that this lemon tart really hit the spot. It was so cold and creamy, it was like eating an ice cream (because of the hot weather). It was so refreshing.
My family loved it too, so I’ll probably make it again at some point!
I’m so glad you enjoyed it, Murray!