This No Bake Lemon Tart recipe is the perfect easy no-bake dessert for summer! The filling is only 3 ingredients – made with condensed milk – and it’s bursting with fresh lemon flavour!
There’s just something about citrus that reminds us of summer. This Easy 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 so easy to make with a simple 3-ingredient filling! Trust us – 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!
Looking for even more delicious no-bake cheesecakes? Try my No Bake Snickers Cheesecake or this delicious No Bake Nutella Cheesecake!
You’ll need these kitchen items for this lemon tart recipe (affiliate links):
To make this recipe you’ll need:
- graham cracker crumbs
- melted butter
- sweetened condensed milk
- fresh lemons
- heavy whipping cream
Time needed: 6 hours
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 6 hours or overnight before slicing.
Can I make this Lemon Tart ahead of time?
Yes. Feel free to make this tart up to 2 days ahead of time. Store it 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.
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!
Looking for even more delicious recipes like this one? You’ll LOVE these:
EASY AND DELICIOUS SUMMER DESSERT RECIPES YOU’LL LOVE!
Get my no-fail summer dessert recipes e-cookbook!
Watch the video below to see exactly how I make this zesty dessert. You can find more delicious recipe videos on my 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 of 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
Storage Instructions
This tart can be made 1-2 days in advance and stored, covered, in the fridge until ready to serve.Freezing instructions
It can also be frozen for up to 2 weeks and defrosted in the fridge before serving. For BEST results, make only one day ahead and chill in the fridge to set.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
Can you freeze this product?
Yes!
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.