No-Bake Lemon Tart (Easy Lemon Cream Pie, No Oven)

If you love a dessert that’s creamy, tangy, and doesn’t need an oven, this no-bake lemon tart is for you. A buttery cookie crust, a silky lemon cream filling, and a little lemon zest on top: that’s all it takes. It’s one of those recipes that looks impressive when you bring it to the table, but is honestly very easy to make.

It only needs a handful of simple ingredients, and the hardest part is waiting for it to set in the fridge. It’s perfect for summer, family lunches, birthdays, or any day you want a refreshing dessert without turning on the oven.

Ingredients

For the crust

• 200 g maisena cookies (Maria or Marie biscuits; plain digestive biscuits or graham crackers also work)
• 90 g melted butter (it has to be butter)

For the filling

• 1 can sweetened condensed milk (395 g)
• 2 cartons table cream, “creme de leite” (400 g in total)
• 100 to 150 ml lemon juice
• 6 g unflavored gelatin powder
• 45 ml cold water (about 3 tablespoons)
• Lemon zest, for decorating

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Why You’ll Love This No-Bake Lemon Tart

The balance is what makes this tart so good: the sweetness of the condensed milk, the creaminess of the table cream, and the fresh, tangy bite of the lemon juice. The crunchy buttery crust gives a nice contrast to the smooth filling, and a touch of gelatin helps it hold its shape so you get clean, pretty slices.

It’s also a great make-ahead dessert. You prepare it the day before, leave it in the fridge overnight, and it’s ready to serve when you are, with no last-minute stress.

How to Make No-Bake Lemon Tart

Make the crust

• Crush the cookies until you have fine crumbs, using a food processor or by placing them in a bag and crushing with a rolling pin.
• Mix the crumbs with the melted butter until it looks like wet sand.
• Press the mixture firmly into the bottom of the pan.
• Refrigerate for about 15 minutes, until the crust is firm.

Make the filling

• In a large bowl, mix the condensed milk with the table cream.
• Add the lemon juice little by little, stirring as you go. The mixture will thicken as the lemon juice goes in.
• Sprinkle the gelatin over the cold water and let it hydrate for 3 to 5 minutes.
• Heat the hydrated gelatin in the microwave for 10 to 15 seconds, without letting it boil, until it dissolves completely.
• Mix a little of the filling into the dissolved gelatin first, then pour this back into the rest of the cream and stir until smooth.

Assemble and chill

• Pour the filling over the chilled crust and smooth the top.
• Refrigerate for at least 6 hours, preferably overnight.
• Remove the tart from the pan and decorate with lemon zest before serving.

Tips for the Best No-Bake Lemon Tart

• Use real butter for the crust: butter is what makes the crust firm up properly in the fridge and gives it that rich flavor. Margarine won’t give the same result.

• Add the lemon juice gradually: start with 100 ml, taste, and add more if you want a stronger, tangier flavor. Adding it slowly also makes it easier to control the texture.

• Don’t let the gelatin boil: heat it for just a few seconds in the microwave, only until it dissolves. Boiling can weaken its setting power.

• Mix a little filling into the gelatin first: this step helps the gelatin blend evenly, so you don’t end up with little lumps in the cream.

• Chill it overnight if you can: 6 hours is the minimum, but leaving it in the fridge overnight gives the cleanest slices and the best texture.

• Zest before you juice: it’s much easier to zest a whole lemon than a squeezed one, so grate the zest for decorating first and then juice the lemons.

Frequently Asked Questions

Do I need an oven to make this lemon tart?

No. The crust sets in the fridge and the filling sets with gelatin, so there’s no baking involved at all.

Can I use lime instead of lemon?

Yes. In Brazil, this tart is usually made with Tahiti lime, which is what “limão” commonly means there. Both lemon and lime work, and lime gives a slightly more tart, aromatic flavor.

What cookies can I use for the crust?

Maisena (Maria or Marie) cookies are the classic choice. If you can’t find them, plain digestive biscuits or graham crackers are good substitutes.

Why didn’t my tart set?

The most common reasons are not chilling it long enough or the gelatin not being fully dissolved. Make sure it rests in the fridge for at least 6 hours, and check that the gelatin is completely melted before mixing it into the filling.

How long does it keep in the fridge?

Covered and stored in the fridge, it keeps well for about 3 to 4 days.

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