No Bake Lemon Tart
Add Preferred Source
I have such a soft spot for No Bake Lemon Tart. It looks like you spent all day on it, but it doesn’t even go in the oven. The filling is smooth and creamy with a bright lemon flavor from real juice and zest, and it sets up perfectly in the fridge. All of it sits on a buttery graham cracker crust that holds every slice together beautifully.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for Mother’s Day, Easter, spring brunches, and summer gatherings when I need a dessert that can be made completely ahead of time and still looks gorgeous when it hits the table. The longer it chills the better it sets, so overnight is ideal, which means one less thing to think about on the day of. Store covered in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make No-Bake Lemon Tart with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to pull together this gorgeous tart with just a handful of ingredients and no oven required.
Make the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a tart pan, then set it aside. I always use a mini tart tamper to get the crust perfectly even all the way into the edges.
Mix the Lemon Filling
In another bowl, whisk together the sweetened condensed milk, lemon juice, and zest until smooth. If you want a tangier, more intense flavor, swap in fresh lemon juice and add a little extra zest for a bolder lemon mixture.
Slowly pour in the heavy whipping cream while mixing. You can use an electric mixer like a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 2 to 3 minutes, until the mixture becomes slightly thickened and glossy.
For a dairy-free version, coconut cream or full-fat coconut milk makes a beautiful swap for the heavy cream, and a splash of vanilla extract adds a lovely warmth to the filling.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Fill and Chill the Tart
Pour the filling into the prepared crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until fully set.
I like to cover it loosely with plastic wrap while it chills. A roll of this BPA-free plastic wrap keeps the surface protected without pressing into the filling.
Serve the Tart
Slice and enjoy chilled. I love using a pie cutter and server to get clean, even slices every time.
Top with whipped cream and extra lemon zest if desired, or spoon a little lemon curd over each slice for an extra hit of creamy lemon flavor. Blueberries and a dusting of powdered sugar also make a gorgeous garnish. Enjoy!
This delicious tart travels well to potlucks and dinner parties, so keep it refrigerated right up until you leave. Transport it inside a hard-sided cake container to keep it level and protected, and pack it in a small cooler bag with an ice pack if the drive is longer than 20 minutes. Add the whipped cream, lemon curd, and garnishes once you arrive, so everything looks fresh.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
For the filling:
- 1 14-ounce can sweetened condensed milk
- 3 lemons Zest and juice
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.1 ½ cups graham cracker crumbs, 5 tablespoons unsalted butter
- Press the mixture firmly into the bottom and up the sides of a 7-inch tart pan. Set aside.
- In another bowl, whisk together the sweetened condensed milk, lemon juice, and zest until smooth.1 14-ounce can sweetened condensed milk, 3 lemons, 1 cup heavy whipping cream
- Slowly pour in the heavy whipping cream while mixing with a hand mixer (or stand mixer fitted with a whisk attachment). Beat on medium-high speed for 2–3 minutes, until the mixture becomes slightly thickened and glossy.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate for at least 6 hours, or overnight, until fully set.
- Slice and enjoy chilled. Top with whipped cream and extra lemon zest if desired.
Notes
- Press the crust firmly: Use the flat bottom of a measuring cup to press the graham cracker mixture tightly into the pan so the crust holds its shape when sliced.
- Zest before juicing: Always zest your lemons before cutting and juicing them. It’s nearly impossible to zest a juiced lemon cleanly.
- Whisk the condensed milk and lemon first: Thoroughly combine the condensed milk, juice, and zest before adding the cream to give you a smoother, more evenly flavored filling.
- Don’t rush the chilling time: The tart needs at least 6 hours in the fridge to fully set. Overnight is even better if you can plan.
- Add toppings just before serving: Wait until right before you slice and serve to add the whipped cream and lemon zest so they stay fresh and don’t weep or dry out.
- Freeze for meal prep: Freeze individual slices on a baking sheet for one hour before transferring to a freezer container so they don’t stick together and maintain their shape.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep leftover tart refrigerated for up to 3 days. Press a sheet of plastic wrap gently against the surface before adding the lid to prevent the filling from drying out or picking up any fridge odors.
For longer storage, freeze individual slices on a baking sheet for about an hour until firm, then transfer them to an airtight freezer-safe glass container. Frozen slices keep well for up to one month and thaw beautifully in the fridge overnight.
What to Serve with No-Bake Lemon Tart
A slice of lemon tart pairs really well with something light and fresh. Fresh mixed berries or a small fruit salad with strawberries and blueberries complement the tangy citrus filling without competing with it, and a hot cup of Earl Grey or chamomile tea is a lovely match for the bright lemon flavors. If you’re craving something a little more indulgent, a drizzle of chocolate sauce or a few chocolate-dipped strawberries on the plate adds a fun contrast to the sweet, creamy lemon filling.
If you’re serving it as part of a larger spread, it pairs nicely with something creamy, like a vanilla panna cotta or a simple whipped ricotta with honey. A cold glass of sparkling lemonade or elderflower cordial alongside each slice keeps the whole dessert experience feeling light and bright.
More Easy Recipes for You to Try at Home
Here are other easy dessert recipes I think you’ll love.