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Velvety No Bake Lemon Tart

A smooth and tangy lemon tart with a buttery crust, perfect for summer desserts.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined.
  2. Press the mixture firmly into a tart pan to form the crust. Chill in the refrigerator for 15 minutes.
  3. In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
  4. Pour the lemon mixture over the chilled crust and spread evenly.
  5. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  6. Spread the whipped cream over the lemon filling. Chill for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally