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Easy No-Bake Lemon Tart

A bright and creamy no-bake lemon tart that sets beautifully in the fridge, perfect for any occasion.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups fine graham cracker or digestive biscuit crumbs (about 200 g)
  • 8 tablespoons unsalted butter, melted (113 g)
  • 2 tablespoons granulated sugar (optional, for a sweeter crust)
  • 1 pinch fine salt
For the filling
  • 8 ounces cream cheese, room temperature (226 g)
  • 1 can sweetened condensed milk (14 oz or about 396 g)
  • 1/2 cup freshly squeezed lemon juice (120 ml)
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream, whipped to soft peaks (240 ml)
  • Optional garnish: extra whipped cream, fresh berries, thin lemon slices, mint

Method
 

Preparation
  1. Make the crust: Combine crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture looks like wet sand.
  2. Press into a 9-inch tart pan with a removable bottom, or use a 9-inch pie dish. Pack it tight using the bottom of a measuring cup for clean edges.
  3. Chill the crust for 15 minutes while you prepare the filling.
  4. Beat the cream cheese until perfectly smooth. This step is key for a silky filling.
  5. Slowly stream in the sweetened condensed milk, scraping the bowl as needed. Blend until creamy.
  6. Mix in lemon juice, zest, and vanilla. The filling will thicken slightly as the lemon works its magic.
  7. In a separate bowl, whip the cold heavy cream to soft peaks. Fold it gently into the lemon mixture to keep the filling light.
  8. Pour into the chilled crust. Smooth the top. Tap the pan gently to pop any air bubbles.
Chilling
  1. Cover and refrigerate for at least 6 hours, but overnight is best for clean slices.
Garnishing
  1. Garnish before serving. Slice with a thin knife and wipe the blade between cuts for the neatest wedges.

Notes

For the creamiest texture, use full-fat cream cheese and cold heavy cream. Avoid overmixing once the whipped cream is added. You can make the crust up to 2 days ahead, and refrigerate the assembled tart for up to 3 days.