No-Bake Lemon Tart
A refreshing and easy-to-make tart that combines zesty lemon flavors with a creamy filling and crispy cookie crust, perfect for any gathering.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the tart crust
- 1 package Biscoff cookies These spiced cookies provide a unique flavor.
- 2 tbsp melted coconut oil To bind the cookie crust.
For the lemon filling
- 5 medium lemons (zest and juice) Provides refreshing tang.
- 1 can coconut cream (15 oz) Luscious creamy base.
- 1/3 cup coconut milk Enhances creaminess.
- 3/4 cup sugar Balances the tartness.
- 2 tbsp cornstarch Thickens the filling.
- 1 tsp ground turmeric For color.
- 1 tsp vanilla extract Deepens flavor.
For garnish
- to taste lemon slices and fresh blueberries Adds visual appeal.
Instructions
Make the Crust
- Blend the Biscoff cookies into fine crumbs in a food processor.
- Add melted coconut oil and pulse until combined.
- Press the mixture into a 9-inch tart pan and freeze.
Cook the Lemon Filling
- Heat coconut cream in a medium saucepan until bubbling.
- Stir in sugar, lemon juice, lemon zest, turmeric, and vanilla, mixing to a smooth consistency.
Thicken It Up
- Whisk cornstarch and coconut milk until smooth.
- Gradually stir into the lemon mixture and cook until thickened.
Assemble the Tart
- Pour lemon filling into the cold crust and smooth the top.
- Cover and refrigerate for at least three hours.
Garnish and Serve
- Top with lemon slices and blueberries before serving.
- Serve chilled.
Notes
For extra creaminess, use full-fat coconut cream. Can substitute with other cookies for the crust. Store in refrigerator for up to 4 days.