Simple No-Bake Lemon Tart
Ingredients
For the Crust:
- 1-½ cups graham cracker crumbs
- 6 tbsp. unsalted butter, melted
- 2 tbsp. granulated sugar
For the Filling:
- 1 14-ounce can sweetened condensed milk
- ½ cup fresh lemon juice (about 2 – 3 lemons)
- 1 tbsp. lemon zest
- 1 cup heavy whipping cream
For serving:
- Lemon zest
- Fresh berries of choice (i.e. strawberries, raspberries, blueberries or combinaton of all)
Instructions
To prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom, ensuring it is compact and even.
- Chill the crust in the refrigerator while you prepare the filling.
To prepare the filling:
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice and lemon zest until well combined.
- In another bowl, beat the heavy whipping cream until soft peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated and smooth.
To assemble and serve the tart:
- Pour the lemon filling into the prepared crust and spread it evenly.
- Refrigerate the tart for at least 4 hours or until set; for best results, refrigerate overnight.
- Once set, remove from the refrigerator, remove the tart from the pan, slice and serve chilled.
- You can garnish with additional lemon zest or fresh berries if desired.