Graham cracker crust with a sweet, creamy, no-bake lemon filling. Everyone loves this easy but elegant dessert.
I’m not sure how it happened, but I have a child who doesn’t like chocolate. But desserts like this Easy No-Bake Lemon tart are right up his alley.
And as much I love chocolate, this lemon tart is right up my alley too! It’s perfect for spring and summer–cool and creamy, with just the right amount of tart lemon flavor.
“I love lemon desserts, and this is so easy to make. Thanks!”
Joanne
I received a tart pan with a removable bottom for Christmas and I may never go back to using a regular pie pan again.
In fact, I love my tart pan so much, I recently purchased a deep dish version (also with a removable bottom) just for making pie.
I just love how easy it is to remove the sides from the pan, which means the first slice comes out just as beautifully as the last one.
Tips for making this recipe
- For a firm tart that slices beautifully, I recommend using full fat cream cheese in this recipe.
- Lemon curd is usually found near the pie filling in the grocery store. In fact, if you can’t find lemon curd, lemon cream pie filling is a great substitute. Or you can make homemade lemon curd from scratch.
However, if you don’t have a tart pan, you could certainly make this delicious lemon tart in a 9-inch pie pan, or use a pre-made graham cracker crust.
Technically, you do bake the crust for this tart for about 10 minutes. But you could skip that step if you really don’t want to turn on the oven. Just put your crust in the refrigerator while you prepare the filling.
And of course, there’s no baking if you use a store-bought graham cracker crust. Gingersnaps, vanilla wafer cookies and Golden Oreos are all great substitutions if you’d like a crust made with something besides graham crackers.
This beautiful dessert is so easy to put together, but it looks and tastes like you spent much more time making it.
This Easy No-Bake Lemon Tart one of my family’s favorite desserts. It never lasts more than a day around here!
FAQS
What if I don’t have a tart pan?
No problem. You can also make this lemon tart in a regular pie pan, or even an 8 or 9-inch square baking pan.
What is lemon curd?
Lemon curd is a custard like filling made with lemon juice, eggs, sugar, lemon zest, and butter. It comes in a jar and is usually found near the canned pie filling in the grocery store.
Can I make this tart ahead of time?
Yes, this tart can be made 2-3 days ahead of time and kept in the refrigerator until serving.
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what do I need to make this recipe?
- Graham cracker crumbs – or similar cookie crumbs, for the crust
- Sugar – granulated white sugar
- Butter – I use unsalted
- Cream cheese – use full fat, not light or low-fat, for best results
- Lemon curd
- Lemons
- Heavy cream – or whipping cream
Be sure to save this Easy No-Bake Lemon Tart recipe to your favorite Pinterest board for later.
Be sure to check out my tips for choosing and storing lemons.
Easy No-Bake Lemon Tart
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter melted
For the Lemon Filling
- 8 ounces cream cheese softened
- 1 cup prepared lemon curd
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Equipment
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 5 tablespoons butter, melted. Press mixture evenly into the bottom and up the sides of a 9-inch tart pan to make a crust.
- Bake the crust for 8-10 minutes, or until just golden. Cool completely.
- To make the filling, beat the 8 ounces cream cheese and1 cup prepared lemon curd with an electric mixer on high speed until smooth.
- Stir in the 1 tablespoon lemon juice and 1 tablespoon lemon zest. Set mixture aside.
- In a separate bowl, beat the 1 cup heavy cream and2 tablespoons granulated sugar with an electric mixer on high speed until stiff peaks form. Fold the whipped cream mixture into the lemon mixture.
- Spread the lemon filling evenly into the prepared crust. Refrigerate for at least 4 hours, or until firm.
Video
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Nutrition
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Who Dished It Up First: This is an original recipe.
4 comments
Tina
This looks absolutely delicious and extremely easy. Going to make this way soon.
Cindy Harris
Yummy. Do you make your own lemon curd?
I agree on the tart concept. Great way to make a pie.
kelly kardos
This looks delicious. And it sparked an idea…being GF and all! Thanks Danelle!
Joanne
I love lemon desserts, and this is so easy to make. Thanks!