No-Bake Lemon Tart

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

From the recipe box

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!

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5 from 1 vote

Prep 30 minutes minutes

Chill 4 hours hours

Total 4 hours hours 30 minutes minutes

Yields 1 9-inch tart

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Ingredients

For the Crust

• 250 g digestive biscuit/graham cracker crumbs, about 18 biscuits
• 42 g caster or granulated sugar
• 100 g unsalted butter, melted

For the Filling

• 397 g sweetened condensed milk
• 100 ml freshly squeezed lemon juice, about 3 medium or 2 large lemons
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 300 ml double/heavy cream

Instructions

For the Crust

• Break the biscuits into small pieces and pulse into fine crumbs in a food processor. Add the sugar and pulse until combined.
• Add the melted butter and pulse until the mixture resembles wet sand.
• Press the mixture firmly into the base and up the sides of an ungreased 23 cm (9-inch) fluted tart tin with a removable base. Refrigerate whilst preparing the filling.

For the Filling

• In a large mixing bowl, whisk together the condensed milk, lemon juice, lemon zest, and vanilla extract until smooth and combined.
• Add the double cream and beat using a handheld or stand mixer fitted with the whisk attachment until stiff peaks form.
• Spoon the filling into the prepared crust and spread it out evenly. Refrigerate for at least 4 hours, or overnight, until completely set.
• Carefully remove the tart from the tin, then slice and serve.

Recipe notes

Lemon juice: Use freshly squeezed lemon juice for the best flavour. Bottled lemon juice may not provide the same fresh, tangy taste.

Storage: Store leftover lemon tart tightly covered in the fridge for up to 2–3 days.

Freezing: This tart can be frozen for up to 2–3 months. Once set, wrap tightly in cling film/plastic wrap or place in a freezer-safe container. Thaw overnight in the fridge before serving.