No-Bake Lemon Cream Tart Recipe

Name: No-Bake Lemon Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter; 1/4 cup (packed) golden brown sugar; 7 whole graham crackers, finely crushed; 1/2 cup whole milk; 1 teaspoon unflavored gelatin; 1 cup plus 1 tablespoon sugar; 1/2 cup fresh lemon juice; 2 teaspoons grated lemon peel; 2 large eggs; 1 1/4 cups chilled whipping cream

Servings: persons

1
Melt 6 tablespoons butter in medium skillet over medium-high heat.
2
Whisk in brown sugar.
3
Whisk until mixture bubbles thickly, about 2 minutes.
4
Mix in cracker crumbs; stir 1 minute.
5
Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
6
Cool crust completely.
7
Pour milk into small custard cup.
8
Sprinkle gelatin over.
9
Let stand until gelatin softens, about 15 minutes.
10
Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well.
11
Whisk in eggs, then remaining 4 tablespoons butter.
12
Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat.
13
Add gelatin mixture; whisk until gelatin dissolves.
14
Let stand until beginning to set, about 10 minutes.
15
Pour warm filling into crust.
16
Chill until filling is firm, at least 3 hours and up to 1 day.
17
Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form.
18
Pipe or spoon cream over tart.
19
Serve immediately or chill up to 4 hours.

1138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 tablespoons (1 1/4 sticks) unsalted butter, 1/4 cup (packed) golden brown sugar, 7 whole graham crackers, finely crushed, 1/2 cup whole milk, and more.

Yes, No-Bake Lemon Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Bake Lemon Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions