No-Bake Lemon Tart – Cool, creamy, and packed with lemony flavour—this no-bake tart is a breeze to make and perfect for warm days or when you want dessert without the fuss!
If you’re craving something sweet, tangy, and refreshingly simple, this No-Bake Lemon Tart is about to become your go-to dessert.
With a buttery biscuit base and a smooth, zesty lemon filling, it’s everything you love about lemon desserts—without ever turning on the oven.
Perfect for warm days, last-minute gatherings, or when you just don’t feel like baking, this tart comes together in minutes and chills into sliceable perfection.
Bright, creamy, and bursting with citrus flavour, it’s as easy as it is irresistible!
Looking for more lemon desserts? Check out my Lemon Curd Thumbprint Cookies, Lemon Drizzle Muffins, and my Lemon Brownies.
How to make
No-Bake Lemon Tart
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.
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!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Digestive biscuits/graham crackers → Biscoff, shortbread, or vanilla wafers: These options add a slightly different flavour twist—Biscoff for spiced sweetness, shortbread for buttery richness.
- Granulated sugar → Brown sugar or coconut sugar: Either can be used for a deeper, slightly caramel-like sweetness in the crust.
- Unsalted butter → Salted butter: If that’s what you have on hand, it works just fine.
- Lemon juice → Lime juice: A tangy lime version is just as refreshing and works as a direct swap.
- Mini lemon tarts: Press the crust mixture into lined muffin tins or mini tart pans for cute, individual servings—great for parties or picnics!
- Dairy-free version: Use vegan butter, dairy-free condensed milk, and coconut cream in place of double/heavy cream for a fully plant-based option.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes! The acidity in the lemon juice reacts with the sweetened condensed milk and whipped cream to create a thick, sliceable filling—no gelatine or eggs needed.
Fresh is best for flavour, but bottled lemon juice will work in a pinch—just make sure it’s 100% pure lemon juice with no added sugar.
Absolutely. Shortbread, Biscoff cookies, vanilla wafers, or gingersnaps all work well and give a different flavour twist.
Not at all! The tangy lemon juice balances the sweetness, creating a bright, refreshing flavour that isn’t too rich.
Use double cream (UK) or heavy cream (US)—anything with at least 35% fat. Lower-fat creams won’t whip properly or set as well.
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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!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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!