The perfect spring dessert is here: a no bake lemon tart. Just 6 ingredients and no baking required for this easy and delicious treat. I can’t think of a better dessert for Easter or Mother’s Day, but truly this would be perfect for any day that you’re craving something sweet and tart because it’s such a breeze to whip up. This tart uses both lemon juice and lemon zest for peak lemony flavor. A lot of people enjoy carrot cake for Easter and I definitely do too, but for a spring dessert that tastes like it took a lot of effort but is actually quite easy, this lemon tart is for you.
Here’s what you need to make this easy dessert:
- Graham crackers
- Butter
- Sweetened condensed milk
- Lemons (zest and juice)
- Heavy cream
- Vanilla extract
The one time that you’ll need to even turn on your oven or stovetop for this recipe is to melt the butter. I prefer melting my butter on the stove because melting it in the microwave always causes the butter to splatter for me! A few minutes and a small saucepan does the trick. Combining it with graham cracker crumbs gives you the perfect crust. For the filling, simply whisk together the sweetened condensed milk, lemon zest and juice, cream, and vanilla extract and pour the filling into the crust. After some time in the refrigerator, your tart is ready to go. You can make this recipe in a single nine inch tart pan or as six individual tarts. Either way it’s delicious, but I love how cute the individual tarts are.
Easter, Mother’s Day, any occasion you want! Bookmark this recipe for an easy lemon tart recipe that you’ll go back to again and again.
- 8 graham cracker sheets
- 6 tbsp. melted butter
- 14 oz. sweetened condensed milk
- Zest and juice of 3 lemons
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- Use a food processor or a zip-top bag and rolling pin to crumble the graham crackers into crumbs. Transfer to a medium bowl and mix with melted butter. Press into your single nine inch tart shell or six individual tart shells and refrigerate while you make the filling.
- In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, heavy cream, and vanilla extract. Pour the filling into the prepared tart shell or shells. Refrigerate for 8 hours or overnight.
- Enjoy!
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I’m so glad you enjoyed it!
this looks like perfection for my lemon loving house! do you think half and half would be an acceptable substitute for the cream? we don’t have a grass fed cream source for my husband but can get half and half.