Easy No-Bake Creamy Lemon Tart
Easy No-Bake Creamy Lemon Tart is the ultimate make-ahead summer treat when you want maximum lemon flavor with zero time spent near the oven.
Equipment
- 9-inch Non-Stick Tart Pan or 9-inch non-stick springform pan
- Food Processor
- Lemon Zester
- Juicer
- large non-reactive bowl glass, ceramic, or melamine
- whisk
- Silicone Spatula
- piping bag
- Wilton 1M tip
Ingredients
- 10.6 oz Walker's Vanilla Shortbread Cookies1 (2 5.3-ounce packages)
- 6 tbs Unsalted Butter
- 14 oz Sweetened Condensed Milk2
- 4 teaspoon Lemon Zest divided
- ½ c Fresh Lemon Juice
- 1 recipe homemade stabilized whipped cream
Instructions
- In a food processor, pulse vanilla shortbread until finely ground, stopping to scrape down the sides of the bowl as needed, about 15 pulses. Transfer the crumbs to a large bowl. In a small microwave-safe bowl, microwave the butter on high, stirring occasionally, until melted, about 1 minute. Add the melted butter to the crumbs and stir until the mixture resembles wet sand. Press evenly into the bottom of a non-stick 9-inch tart pan with a removable bottom. Freeze for at least 15 minutes.
- While the crust chills, finely grate the lemon zest on a microplane to yield 4 teaspoons. Then, juice the lemons and measure ½ cup of juice. In a medium nonreactive bowl, add the sweetened condensed milk, lemon juice, and, 3 teaspoons zest. Whisk the filling until smooth and starting to thicken, about 1 minute. Pour the filling onto the chilled crust and spread into an even layer. Cover and refrigerate until set, for at least 2 hours or up to 12 hours.
- Make one recipe of my Stabilized Whipped Cream.
- Place the whipped cream in a piping bag fitted with a Wilton 1M tip. Carefully remove the sides and bottom of the tart pan and place the tart on a cardboard cake round or large serving plate. Pipe a circle of swirls around the perimeter of the tart. Sprinkle reserved teaspoon lemon zest over the whipped cream. Refrigerate in an airtight container for up to 4 days.
- Yield 8 servings
Tips/Notes
- I prefer to use Walker's Vanilla Shortbread cookies, but you can also use graham crackers, Golden Oreos, or Nilla Wafers.
- I used full-fat sweetened condensed milk. You can substitute fat-free sweetened condensed milk, and the flavor will remain just as delicious. However, because fat plays a structural role in helping no-bake chocolate fillings set, using a fat-free version can make the filling set slightly softer than standard condensed milk.
Nutrition
Calories: 470kcalCarbohydrates: 54gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 51mgSodium: 198mgPotassium: 259mgFiber: 1gSugar: 37gVitamin A: 531IUVitamin C: 8mgCalcium: 166mgIron: 1mg
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