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!

Overhead view of a no-bake lemon tart topped with lemon zest, in a graham cracker crust. The tart is surrounded by halved lemons and a vintage-style pie server.

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.

Why you’ll love it


No oven required – This tart is completely no-bake, making it perfect for hot days or when you want an easy dessert without heating up the kitchen.
Bright and zesty – The creamy lemon filling is tangy, refreshing, and just sweet enough—ideal for citrus lovers.
Quick to make – With minimal ingredients and prep, you’ll have it ready to chill in no time. Great for last-minute get-togethers!
Perfect make-ahead dessert – Prepare it ahead of time and chill until ready to serve. It’s low-effort, high-reward.
Light but satisfying – Smooth, creamy, and not too rich, it’s the kind of dessert you’ll keep coming back for another slice.
Close-up overhead shot showing the creamy lemon tart filling swirled smoothly within the crust, with lemon zest sprinkled across the surface.

For the crust:

  • Digestive biscuit or graham cracker crumbs: These crushed biscuits form the base of the tart, offering a buttery, slightly sweet crunch that pairs perfectly with the lemon filling.
  • Granulated sugar: Adds a touch of sweetness to the crust and helps it hold together when chilled.
  • Unsalted butter: Binds the crumbs together and gives the crust its rich, buttery flavour and firm texture once chilled.

For the filling:

  • Sweetened condensed milk: The creamy, sweet foundation of the filling—it thickens as it chills and gives the tart its signature silky texture.
  • Freshly-squeezed lemon juice: Provides that fresh, tangy citrus flavour that cuts through the sweetness and helps set the filling.
  • Lemon zest: Adds extra zing and aromatic depth, enhancing the lemon flavour throughout the tart.
  • Vanilla extract: Adds warmth and balance to the citrus, rounding out the flavour beautifully.
  • Double/heavy cream: Whipped into the filling for a light, airy texture and a smooth, creamy finish that sets beautifully in the fridge.

Find the measurements and full recipe below!

Side angle view of the tart showing the height and crumbly texture of the graham cracker crust, with halved lemons softly blurred in the background.

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.

Close-up of a tart tin lined with the biscuit crust, evenly pressed across the base and up the sides, forming a smooth, compact shell.

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!

Overhead view of the completed No-Bake Lemon Tart in the tart tin, with the creamy lemon filling spread smoothly and topped with fresh lemon zest.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

Overhead shot of the lemon tart with a few clean slices cut out, exposing the crisp edge of the crust and creamy interior. Tart crumbs are scattered nearby.
Detailed close-up of tart slices, highlighting the creamy texture of the filling and bright yellow zest on top.
  • 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!

A thick slice of no-bake lemon tart resting on a metal pie server, showing the creamy lemon filling and crumbly graham cracker crust.

Storage: Leftovers can be stored in an airtight container and refrigerated for 2 – 3 days.

Freezing: This tart also freezes well for up to 2 – 3 months. Thaw overnight in the fridge before serving.

Recipe FAQs

Will the tart set without gelatine or eggs?

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.

Can I use bottled lemon juice instead of fresh?

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.

Can I use a different type of biscuit or cookie for the crust?

Absolutely. Shortbread, Biscoff cookies, vanilla wafers, or gingersnaps all work well and give a different flavour twist.

Is the tart overly sweet with condensed milk?

Not at all! The tangy lemon juice balances the sweetness, creating a bright, refreshing flavour that isn’t too rich.

What type of cream should I use?

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.

Single slice of lemon tart on a speckled plate with a fork beside it and halved lemons softly blurred in the background.
Partially eaten slice of lemon tart on a plate with a bite resting on a fork in the foreground, showcasing the smooth texture of the filling.
Overhead shot of the lemon tart with a few clean slices cut out, exposing the crisp edge of the crust and creamy interior. Tart crumbs are scattered nearby.
Simply Bake

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!
Author: Marsha
Prep Time: 30 minutes
Chill Time 4 hours
Total Time: 4 hours 30 minutes
Yields: 8 – 10 slices

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

Leftovers can be stored in an airtight container and refrigerated for 2 – 3 days. This tart also freezes well for up to 2 – 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1sliceCalories: 442kcalCarbohydrates: 45gProtein: 4gFat: 25gSaturated Fat: 13gCholesterol: 75mgFiber: 1gSugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 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!