No-Bake Lemon Tart

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.

5 from 1 vote

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!

Prep Time30

Chill Time4

Total Time4 30

Course: Pies, Tarts & Crumbles

Cuisine: American

Keyword: lemon, no-bake, tart

Servings: - 10 slices

Calories: 442kcal

Author: Marsha

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!

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.

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