No-Bake Lemon Tart
A bright, tangy dessert with a silky lemon-coconut filling and a crisp Biscoff cookie crust, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package Biscoff cookies, crushed into fine crumbs
- 2 tbsp melted coconut oil
- 1 (15-oz) can coconut cream
- ⅓ cup coconut milk
- ¾ cup sugar
- Juice + zest of 5 medium lemons
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground turmeric
- Lemon slices (for garnish)
- Fresh blueberries (for garnish)
- Extra lemon zest (for garnish)
Instructions
- Prepare the Biscoff Crust: Pulse Biscoff cookies in a food processor until finely crushed. Add melted coconut oil and pulse again until resembling wet sand. Press into a 9-inch tart pan and freeze.
- Make the Lemon Filling: Heat coconut cream in a saucepan over medium heat until simmering. Add sugar, lemon juice, lemon zest, turmeric, and vanilla extract. Stir until smooth.
- Thicken the Filling: Whisk cornstarch with coconut milk in a bowl. Slowly pour into the saucepan while stirring. Cook for 1 minute until thickened, then remove from heat.
- Assemble the Tart: Pour warm lemon filling into the chilled crust and smooth the surface. Refrigerate for at least 3 hours until set.
- Garnish & Serve: Add lemon slices, blueberries, and extra lemon zest. Slice and serve chilled.
Notes
Use fresh lemons for the best flavor. Ensure the crust is pressed firmly for easy serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: no-bake dessert, lemon tart, summer dessert, quick dessert, coconut