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!
Servings: 1 9-inch tart
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.
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.