No-Bake Lemon Tart
A zesty, creamy lemon tart with a crisp cookie crust—no oven needed! Perfect for warm days when you crave a refreshing dessert.
Ingredients
For the Crust:
1 package Biscoff cookies (or graham crackers)
2 tbsp melted coconut oil
For the Lemon Filling:
1 (15 oz) can coconut cream
⅓ cup coconut milk
¾ cup sugar
Zest & juice of 5 medium lemons
1 tsp vanilla extract
1 tsp ground turmeric (for color)
2 tbsp cornstarch
For Garnish:
Lemon slices
Fresh blueberries
Extra lemon zest
Instructions
Make the Crust – Blend cookies into fine crumbs using a food processor. Add melted coconut oil and mix until combined. Press firmly into a 9-inch tart pan and freeze.
Prepare the Filling – Heat coconut cream in a saucepan over medium heat until it simmers. Stir in sugar, lemon juice, zest, turmeric, and vanilla.
Thicken the Mixture – Whisk cornstarch with coconut milk until smooth, then slowly stir into the saucepan. Cook for 1 minute until thickened, then remove from heat.
Chill the Tart – Pour the filling into the crust, smooth the top, and refrigerate for at least 3 hours until set.
Garnish & Serve – Top with lemon slices, blueberries, and extra zest. Slice and enjoy
