No Bake Lemon Tart

This No Bake Lemon Tart recipe is the perfect easy no-bake dessert for summer! A simple lemon tart filling with condensed milk – only 3-ingredients and bursting with fresh lemon flavour!

 

Estimated reading time: 10 minutes

There’s just something about citrus that reminds us of summer. This No Bake Lemon Tart recipe is the perfect way to enjoy all that summery citrus flavour – it’s creamy and smooth thanks to the condensed milk in the filling, it’s sweet and tangy and bursting with lemon flavour, and it’s SO easy to make thanks to a little magic trick for the simple 3-ingredient filling! Trust us – you’re going to LOVE it!

There are SO many reasons why this Lemon Tart is a recipe we reach for over and over again! Here are just a few:

1. It’s EASY to make: Making this lemon tart is quick and simple since there’s no oven required!
2. CLEAN UP is a snap: With only a few ingredients required to make this tart, very few kitchen items are needed, making for a quick clean up!
3. It tastes SO FRESH: This no bake lemon tart tastes so delicious and fresh thanks to bright flavour of freshly squeezed lemon juice!
4. It’s VERSATILE: Add some fresh raspberries, strawberries or blueberries, serve with stewed rhubarb or even in a pre-baked pie crust. This filling can be served so many ways!
5. It’s perfect for SUMMER: Nothing says summer like a fresh, citrus dessert and this tart is one of our favourite things to make in the summertime!
6. It’s great to MAKE AHEAD: Let this tart sit in the fridge for 1-2 days before serving (covered, of course) and it’ll taste like you made it fresh!

A lemon tart is an absolutely delightful dessert with a vibrant citrus flavour and creamy texture. It can be made with a variety of different kinds of crusts, from a traditional pastry crust to a buttery graham cracker crust.

Lemon tarts are often served chilled, sometimes with fresh fruit, but almost always with a dollop of fresh cream. They’re perfect for serving on a warm day, and they’re simple enough to make for a casual get together, but impressive enough for a fancy dinner party!

There are a few different ways to make a lemon tart. Here’s a breakdown of the most common methods:

1. Fresh Lemons and Condensed Milk – Condensed milk and lemon juice react and thicken the no bake lemon tart without heat or other stabilizers. It makes the tart light, smooth, and VERY fresh tasting!
2. Lemon Curd Filling – Made up of lemon juice and zest, sugar, eggs or egg yolks, and butter, lemon curd is cooked until thickened and has a spreadable consistency thanks to the eggs. Lemon curd is intensely flavoured with lemon so it is perfect for those who prefer a very sharp tartness. A classic French Lemon Tart (Tarte Au Citron) is usually made with lemon curd filling.
3. Custard – Made of large eggs or egg yolks, sugar, cream or milk, and lemon zest, a lemon custard is less tangy and more sweet than other lemon feelings. Custard is more dairy-based than lemon curd, and it’s cooked on the stove or baked in the oven.

Want to make the BEST lemon tart? Follow our PRO tips and tricks!

With so few ingredients in the lemon condensed milk tart recipe, it’s important to use fresh juicy lemons and good quality butter for the best flavour. 

No need to bake the crust! After the crust has been pressed into the pan well, make sure to chill it until it’s firm so that it holds up well once the filling is added.

It is important to use a tart pan or a springform pan with the removable bottom so the tart keeps it shape after it chills and it is easier to serve.

Mix the ingredients for the filling carefully to keep the filling smooth and light. If it is over-mixed then too much air will change the texture of the filling and you’ll end up with unsightly air bubbles on the top of your tart.

After pouring in the filling, use the back of a spoon or an offset spatula to smooth out the top to give the tart a beautiful finish. The tart will set exactly as it is when you place it in the refrigerator so be sure it looks just right before chilling.

While it may be tempting to add some raspberries (or other toppings) on top and let it sit in the fridge, we don’t suggest this. The liquid and or colour from any toppings can seep into the filling as it sets and discolour it. It’s best to let the tart set and then add any cream, fruit, or other toppings right before you serve it.

If you’ve never made a lemon tart before, here are a few issues you might run into and how to fix and prevent them:

If you haven’t used enough melted butter in the crust, the crust will crumble apart, even if t’s been chilled. Be sure to measure your butter properly and use cookie crumbs that are finely ground – any large chunks of cookie crumbs will also cause the crust to crumble apart.

Using bottled lemon juice instead of fresh lemons will give the filling a more acidic taste and flavour. Be sure to use fresh lemons in this recipe for a pure, fresh lemon flavour that’s not bitter. Make sure to zest the lemons finely enough and only zest the yellow part of the lemon skin (the rind), never the white underneath (the pith). The pith has a strong bitter flavour that can ruin the taste of your tart.

Mix the ingredients just until combined. Over-mixing and whipping the filling can cause the filling to be full of tiny air bubbles that will make their way to the surface of the tart while chilling. This will give the filling a weird texture and appearance.

If the lemon tart filling is too runny, it is possible the tart has not chilled long enough. Make sure to chill the tart at least 6 hours or overnight so the filling holds its shape when you slice into it.

To make this lemon tart recipe, you’ll need these kitchen items (paid links):

• mixing bowls
• measuring cups and spoons
• silicone spatula
• a 9-inch tart pan
• a hand mixer or stand mixer
• plastic wrap

To make this recipe you’ll need (paid links):

• 1 1/2 cups graham cracker crumbs
• 5 tablespoon melted butter
• 14 ounces can of sweetened condensed milk about 400 grams
• 3 lemons zest and juice
• 1 cup heavy whipping cream 30% or more

Take your No Bake Lemon Tart to the next level with one of these delicious variations!

1. Fresh Berries – Add a layer of fresh berries to the top of the lemon tart just before serving for a sweet and creamy tart.
2. Lime – Replace the lemon with lime in this recipe for a delicious lime tart!
3. Citrus – Incorporate the juice of oranges, blood oranges, and grapefruit for a tart bursting with all kinds of citrus.
4. Lemon Meringue Pie – Add a topping of meringue to the lemon tart and give it a light torch for a caramelized finish.
5. Vanilla – Add vanilla extract and some vanilla beans for a lemon vanilla twist.
6. Coconut – Add coconut extract to the filling and top the tart with toasted shaved coconut for a tropical treat.
7. Raspberry – Serve with raspberry coulis and whipped cream for a lemon raspberry treat!
8. Pie Crust – Instead of a graham cracker crust, use a conventional pie crust for a buttery crust instead of a crumbly one. Roll out the dough with a rolling pin, place it into the tart tin, and blind bake it (add pie weights inside a sheet of parchment paper, place it inside the pie crust and bake until golden).
9. Shortbread Crust – Make a shortbread crust from butter, sugar, and flour and blind bake it in your tart pan. Fill the crust once it’s baked and cooled and follow the recipe for the filling as directed.
10. Mini Tarts – Make easy lemon tarts by using this filling to make individual servings. Buy pre-baked mini tart shells or make mini graham cracker crusts yourself in aluminum mini pie cups.

We hope you enjoy this delicious tart as much as we do! Let us know in the comments below, what’s your favourite no bake dessert? We’d love to know!

• Lemon Poppy Seed Cake
• Easy No Bake Lemon Cheesecake
• Easy No Bake Lemon Raspberry Cheesecake
• Avgolemono Soup
• Healthy 3-Ingredient Lemonade
• Lemon Cupcakes
• Easy No Bake Lemon Cheesecake

Watch the video below to see exactly how we make this zesty dessert. You can find more delicious recipe videos on our YouTube channel