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Delicious no-bake lemon tart with a creamy filling and fresh lemon zest
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No-Bake Lemon Tart

This No-Bake Lemon Tart features a zesty lemon filling in a delicious Biscoff cookie crust, topped with fresh fruits and herbs, perfect for any occasion.
Prep Time20 minutes
Cook Time10 minutes
Total Time3 hours
Course: Dessert, Sweet
Cuisine: American
Keyword: dessert, easy recipe, Lemon Tart, No-Bake, Vegan
Servings: 8 servings
Calories: 300kcal

Ingredients

For the crust

  • 1 package Biscoff cookies, crushed into fine crumbs Provides a unique and flavorful crust.
  • 2 tablespoons melted coconut oil Used to help bind the cookie crumbs.

For the filling

  • 1 15-ounce can coconut cream Adds richness and tropical flair.
  • 1/3 cup coconut milk
  • 2 tablespoons cornstarch Used to thicken the filling.
  • 3/4 cup sugar Sweetens the filling.
  • 5 medium lemons, juice and zest Provides a zesty brightness.
  • 1 teaspoon ground turmeric For color and health benefits, can be omitted.
  • 1 teaspoon pure vanilla extract

For the decoration

  • Fresh raspberries For topping.
  • Thin slices of lemon For garnishing.
  • Small white or yellow edible flowers For decoration.
  • Fresh basil leaves To add a fragrant touch.
  • Crushed pistachios Optional, for added texture.

Instructions

Preparation

  • Crush the Biscoff cookies in a food processor until finely ground.
  • Mix the crumbs with melted coconut oil until the texture resembles damp sand.
  • Firmly press this mixture into a 9-inch tart pan to form a solid crust.
  • Place the crust in the freezer for about 15-20 minutes to allow it to set properly.

Making the Lemon Filling

  • Warm the coconut cream in a saucepan over medium heat.
  • Stir in the sugar, fresh lemon juice, lemon zest, ground turmeric, and pure vanilla extract.

Thickening the Filling

  • Whisk the cornstarch and coconut milk in a separate bowl until smooth.
  • Gradually add this mixture to the saucepan while continuously stirring.
  • Cook the filling until it thickens.

Assembling the Tart

  • Pour the filling into the chilled crust, smoothing the surface for an even finish.
  • Refrigerate the assembled tart for at least 3 hours to set completely.

Decorating & Serving

  • Arrange fresh raspberries and thin lemon slices on top.
  • Garnish with basil leaves, edible flowers, and optional crushed pistachios.
  • Serve chilled.

Notes

Store any leftovers covered in the refrigerator for up to 5 days or freeze for a month. Consider other citrus flavors for variation.