No-Bake Lemon Tart
A refreshingly light dessert with creamy lemon filling and a crispy, buttery crust, perfect for warm afternoons and gatherings.
Servings: 8 slices
Calories: 250kcal
Ingredients
For the Crust
- 1 package Biscoff cookies Perfectly crispy and aromatic.
- 2 tbsp melted coconut oil Binds the crust ingredients together.
For the Filling
- 1 can (15 oz) coconut cream Rich and creamy base for the filling.
- 1/3 cup coconut milk Adds creaminess.
- 3/4 cup sugar Balances the tanginess of lemons.
- 2 tbsp cornstarch Thickens the filling.
- 1 tsp ground turmeric Adds color and earthiness.
- 1 tsp vanilla extract Enhances flavor.
- 5 medium lemons (zest and juice) Provides bright citrus flavor.
For Garnish
Instructions
Make the Crust
- Blend Biscoff cookies into fine crumbs using a food processor.
- Add melted coconut oil and pulse until combined.
- Press the mixture into a 9-inch tart pan and freeze while preparing the filling.
Cook the Lemon Filling
- In a saucepan, heat coconut cream over medium heat until bubbling.
- Stir in sugar, lemon juice, zest, turmeric, and vanilla extract until smooth.
Thicken It Up
- Whisk cornstarch with coconut milk until smooth, then add to the saucepan.
- Cook until thickened to a custard-like consistency, then remove from heat.
Assemble the Tart
- Pour the lemon filling into the chilled crust and smooth the top.
- Chill in the fridge for at least three hours to set.
Garnish and Serve
- Top the tart with lemon slices, blueberries, and a sprinkle of lemon zest.
- Slice into wedges and serve chilled.
Notes
For best results, allow the tart to chill overnight. Variations can include using other fruits for garnish or adjusting the sweetness.