No-Bake Lemon Tart
A delightful and refreshing dessert that combines the tangy flavor of lemons with a creamy coconut filling and a crisp cookie crust, perfect for warm weather gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the crust
- 1 package Biscoff cookies Crispy, spiced cookies for the crust.
- 2 tbsp melted coconut oil Provides richness and binds the crust.
For the lemon filling
- 5 medium lemons (zest and juice) Fresh, juicy lemons for flavor.
- 1 15 oz can coconut cream Adds richness and creaminess.
- 1/3 cup coconut milk Enhances the creamy texture.
- 3/4 cup sugar Sweetens the tart.
- 2 tbsp cornstarch Thickening agent for the filling.
- 1 tsp ground turmeric Natural coloring agent.
- 1 tsp vanilla extract Adds depth to the flavor.
For garnishing
- to taste lemon slices For garnish.
- to taste fresh blueberries For a sweet contrast and color.
Instructions
Make the Crust
- Blend the Biscoff cookies into fine crumbs in a food processor. Add the melted coconut oil and pulse until fully combined. Press this mixture into a 9-inch tart pan, covering the bottom and sides evenly and place in the freezer.
Cook the Lemon Filling
- In a saucepan, heat the coconut cream over medium heat until it starts to bubble gently. Stir in the sugar, lemon juice, lemon zest, turmeric, and vanilla extract.
Thicken It Up
- In a separate bowl, whisk the cornstarch with the coconut milk until smooth. Gradually stir this mixture into the saucepan with the lemon filling. Cook for about 1 minute, stirring constantly until it thickens.
Assemble the Tart
- Pour the creamy lemon filling into the chilled cookie crust, smoothing the top with a spatula. Refrigerate until set, for at least 3 hours.
Garnish and Serve
- Top the tart with lemon slices, blueberries, and extra lemon zest. Slice and serve chilled.
Notes
Let the lemon filling cool slightly before pouring it into the crust to prevent sogginess. For a nuttier flavor, replace half of the coconut milk with almond milk. Adjust sugar to your taste.