Bright, tangy, and oh-so-easy—a dessert that’ll steal the show!
Serves 8 slices
Darlin’, if you’re lookin’ for a dessert that’s as easy as it is elegant, this No-Bake Lemon Tart is it! With a buttery graham cracker crust and a creamy, citrusy filling, it’s a zesty treat that’s perfect for any occasion. Whether you’re hosting a holiday dinner or just want a little sunshine on your plate, this tart is sure to please.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs: The perfect base for a no-bake dessert.
- 6 tbsp unsalted butter (melted): Binds the crust together and adds richness.
- 2 tbsp granulated sugar: Sweetens the crust just right.
For the Filling:
- 1 cup sweetened condensed milk: Adds creaminess and sweetness.
- ½ cup fresh lemon juice (about 2-3 lemons): The star of the show—bright and tangy.
- 1 tbsp lemon zest: Packs an extra citrusy punch.
- ½ cup heavy cream: Whipped to give the filling a luscious, light texture.
For Garnish:
- Whipped cream: A dollop for each slice.
- Lemon slices or curls: Pretty and festive.
- Optional: Fresh mint leaves for a pop of color.
Supplies Needed
- 9-inch tart pan with removable bottom
- Mixing bowl
- Hand or stand mixer
- Spatula
Instructions
Prepare Your Workspace:
Set out all your ingredients and grease your tart pan lightly to ensure easy removal.
- Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the tart pan. Chill in the fridge for 30 minutes to set. - Whip the Cream:
In a separate bowl, beat the heavy cream with a hand or stand mixer until soft peaks form. Set aside. - Prepare the Filling:
In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth. Gently fold in the whipped cream to create a light, airy filling. - Assemble the Tart:
Pour the lemon filling into the chilled crust and spread it evenly with a spatula. Smooth the top for a polished look. - Chill to Set:
Refrigerate the tart for at least 4 hours, or until the filling is firm. - Decorate and Serve:
Before serving, garnish with whipped cream, lemon slices, and optional mint leaves. Slice and enjoy!
Storage Tips
- Refrigeration: Store in the fridge for up to 3 days, covered loosely with plastic wrap.
- Freezing: Not recommended, as the texture of the filling may change.
Recipe Tips & Tricks
- Tip 1: Use Meyer lemons for a sweeter, less tangy flavor.
- Tip 2: Add a tablespoon of cream cheese to the filling for an extra creamy texture.
- Tip 3: For a nutty twist, mix crushed almonds into the crust.
Variations
- Key Lime Tart: Swap the lemon juice and zest for key limes for a tropical vibe.
- Berry Lemon Tart: Top the tart with fresh raspberries, blueberries, or strawberries for added color and flavor.
- Coconut Lemon Tart: Sprinkle toasted coconut on top for a sweet, tropical garnish.
FAQ
Q: Can I use a different crust?
Absolutely! A shortbread cookie crust or even a chocolate cookie crust would be delicious.
Q: Can I make this tart ahead of time?
Yes, this tart can be made a day in advance and stored in the fridge until ready to serve.
Q: Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.
Final Thoughts
This No-Bake Lemon Tart is a ray of sunshine on a plate—bright, creamy, and so easy to make. Perfect for holidays, dinner parties, or just because, it’s a dessert that’s sure to wow everyone at the table. So grab your lemons, darlin’, and let’s whip up some citrusy magic!
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