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: 8 - 10 slices
Calories: 442kcal
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.