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:
- It’s EASY to make: Making this lemon tart is quick and simple since there’s no oven required!
- 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!
- It tastes SO FRESH: This no bake lemon tart tastes so delicious and fresh thanks to bright flavour of freshly squeezed lemon juice!
- 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!
- 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!
- 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:
- 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!
- 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.
- 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!
- Fresh Berries – Add a layer of fresh berries to the top of the lemon tart just before serving for a sweet and creamy tart.
- Lime – Replace the lemon with lime in this recipe for a delicious lime tart!
- Citrus – Incorporate the juice of oranges, blood oranges, and grapefruit for a tart bursting with all kinds of citrus.
- Lemon Meringue Pie – Add a topping of meringue to the lemon tart and give it a light torch for a caramelized finish.
- Vanilla – Add vanilla extract and some vanilla beans for a lemon vanilla twist.
- Coconut – Add coconut extract to the filling and top the tart with toasted shaved coconut for a tropical treat.
- Raspberry – Serve with raspberry coulis and whipped cream for a lemon raspberry treat!
- 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).
- 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.
- 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.
Time needed: 6 hours and 25 minutes
Follow these steps for the perfect Lemon Condensed Milk Tart!
- Make the crust first.
Mix the crust ingredients, then set aside.
- Add the heavy cream slowly.
Mix the condensed milk with the lemon juice and zest first, then add the heavy cream in a steady stream, mixing until the filling mixture thickens.
- Refrigerate to set.
Set in the refrigerator for a total time of 6 hours or overnight before slicing.
- Slice and serve.
Slice and top each slice with a dollop of whipped cream and some lemon zest (if desired).
Can I make this Lemon Tart ahead of time?
Yes. Feel free to make the lemon tart up to 2 days ahead of time.
How to store lemon tart?
Store the lemon tart in an airtight container in the fridge until ready to slice and serve.
Can I freeze this lemon tart?
We don’t recommend freezing this tart because freezing it would cause the filling to release liquid and the filling would no longer be properly set.
Can I make this recipe dairy-free?
No. The protein in the milk and cream reacts with the acid in the lemon to set the filling. Making a recipe like this with dairy-free milk would require a setting agent like gelatin.
Why are there no eggs in this tart?
This is a no bake recipe that doesn’t require the presence of eggs to set.
Can I use a store bought tart shell instead of the homemade tart crust?
As a timesaver, a store-bought pre-baked tart shell could be used. Make sure you follow the directions on the packaging since sometimes pre-baking is required to give the crust its crispness.
What does a lemon tart taste like?
A lemon tart tastes light and sweet and has a fresh lemon flavour.
How do you know when lemon tart is set?
The lemon tart should be firm enough to allow the knife to slice through without making the filling fall apart. Be sure to allow the tart to set for the time allotted in the recipe to be sure it sets properly.
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!
More Lemon Recipes
Watch the video below to see exactly how we make this zesty dessert. You can find more delicious recipe videos on our YouTube channel
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Easy No Bake Lemon Tart
Recipe: Equipment
Recipe: Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
For the filling:
- 14 ounces can sweetened condensed milk about 400 grams
- 3 lemons zest and juice
- 1 cup heavy whipping cream 30% or more
Recipe: Instructions
- Add the graham cracker crumbs to a bowl along with the melted butter. Stir well to combine.
- Press the crumb mixture into the bottom of an 8-inch tart pan and up the sides of the pan. Set aside.
- Pour the sweetened condensed milk into a bowl and add the juice and zest of the 3 lemons.
- Slowly pour in the heavy whipping cream, mixing with a hand mixer (or use your stand mixer fitted with the whisk attachment) while you continue to pour the whipping cream in a steady stream.
- Continue mixing on medium-high speed for 2-3 more minutes until the filling becomes slightly thicker and glossy.
- Pour the filling into the prepared crust and refrigerate for about 6 hours or overnight.
- Slice and serve, topping each slice with a dollop of whipped cream and some lemon zest (if desired).
Recipe: Notes
Make-Ahead Instructions
This tart can be prepared up to two days in advance of serving and stored in the fridge in an airtight container.Storage Instructions
Leftover lemon tart should be stored in an airtight container in the fridge for 1-2 days.Freezer Instructions
We don’t recommend freezing this tart because as it thaws, the filling releases liquid and the filling can separate.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Had limes that needed to be used. Replaced the 3 lemons with 6 limes for Mother’s Day dessert. Was a hit, everyone said that it was a definite keeper.
I was able to convert this to gluten-free. Which is wonderful. I just use gluten-free graham crackers. But I do have a question. At the beginning of the article you say at 9 inch tart pan. But in the actual recipe you state an 8 inch tart pan. we really need to know which size is correct because your crust and your filling is judged by the size of the tart pan. Thank you very much. It was a wonderful recipe. It worked. I had a bigger tart pan. I just increased the ingredients.
That sounds amazing! So glad to hear that this recipe works as a gluten free dessert!
I love your recipe. I have been looking for this one. My mother used to make this when we were children. Just wondering would it work to substitute with passion fruit or would I still have to use lemon to make it set. Thank you. Ros
We’ve never tried that substitution so we couldn’t recommend it. If you try, please let us know. However, we would suggest that you don’t substutute the whole lemon amount because the citric acid is what helps the tart set.
Can you freeze this product?
Yes!
You need to write down the exact amount of ingredients. Out of three lemons I got a whole glass that caused a lot of thinning of the batter
Well you typically get 1/4 – 1/3 cup of juice per lemon so 1 cup would be normal.