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Simple No-Bake Lemon Tart

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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.