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There’s just something about citrus that reminds me of summer. This Easy No Bake Lemon Tart is the perfect way to enjoy all that summery citrus flavour – it’s creamy and smooth, sweet and tangy, and so easy to make with a simple 3-ingredient filling! You’re going to LOVE it!
This Easy No Bake Lemon Tart’s magic filling is made only with heavy cream, sweetened condensed milk, and lemon – SO simple, right? These 3 ingredients come together to form the most silky, creamy filling that slices so beautifully. Add a simple graham cracker crust and you’re on your way to lemon dessert heaven!
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Looking for even more delicious no-bake cheesecakes? Try my No Bake Snickers Cheesecake or this delicious No Bake Nutella Cheesecake!
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I hope you enjoy this delicious tart as much as we do! Let me know in the comments below, what’s your favourite no bake dessert? I’d love to know!
Looking for more easy no bake desserts? You’ll LOVE these:
-
Easy No Bake Peanut Butter Chocolate Cheesecake
-
Easy No Bake Chocolate Peanut Butter Cheesecake Pie
-
Easy No Bake Strawberry Swirl Cheesecake
-
Easy No Bake Orange Creamsicle Cheesecake
-
Easy No Bake Chocolate Mousse Vegan Cheesecake
-
Easy No Bake Strawberry Cheesecake
-
Easy No Bake Classic Tiramisu
-
Easy No Bake Chocolate Mocha Tiramisu
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Recipe Video
Watch the video below to see exactly how I make this zesty dessert. You can find more delicious recipe videos on my YouTube channel
Easy No Bake Lemon Tart
This Easy No Bake Lemon Tart is the perfect easy no-bake dessert for summer! The filling is only 3 ingredients and it's bursting with lemon flavour!
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Servings: 12 servings
Calories: 269kcal
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
For the filling:
- 14 ounces can of sweetened condensed milk about 400 grams
- 3 lemons zest and juice
- 1 cup heavy whipping cream 30% or more
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).
Notes
This tart can be prepared up to one day in advance of serving and stored in the fridge in an airtight container.
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 174mg | Potassium: 193mg | Fiber: 1g | Sugar: 21g | Vitamin A: 594IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Ami says
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
The Busy Baker says
Well you typically get 1/4 – 1/3 cup of juice per lemon so 1 cup would be normal.