No-Bake Lemon Tart
A delightful and refreshing dessert combining citrus zest and creamy coconut, perfect for gatherings and easy to make.
Servings: 8 servings
Calories: 275kcal
Ingredients
Crust
- 1 package Biscoff cookies Provides a crispy, caramelized crust.
- 2 tbsp melted coconut oil Holds the crust together.
Filling
- 5 medium lemons Freshly juiced and zested.
- 1 can (15 oz) coconut cream Rich and creamy texture.
- 1/3 cup coconut milk Adds smoothness.
- 3/4 cup sugar Balances the tartness.
- 2 tbsp cornstarch Thickens the filling.
- 1 tsp ground turmeric Natural color and warmth.
- 1 tsp vanilla extract Enhances flavors.
Garnish
- to taste lemon slices For decoration.
- to taste fresh blueberries Adds visual appeal.
Instructions
Make the Crust
- Blend Biscoff cookies in a food processor until fine crumbs.
- Drizzle in 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
- Heat coconut cream in a medium saucepan over medium heat until bubbling.
- Add sugar, lemon juice, lemon zest, turmeric, and vanilla extract; stir until smooth.
- Lower heat and cook for a few minutes to infuse the flavors.
Thicken It Up
- Whisk cornstarch and coconut milk together in a separate bowl until smooth.
- Slowly pour into the lemon filling while stirring.
- Cook for about a minute until thickened to a custard consistency.
- Remove from heat and let cool slightly.
Assemble the Tart
- Retrieve crust from the freezer and pour in the cooled lemon filling.
- Smooth the top with a spatula and cover with plastic wrap.
- Refrigerate for at least 3 hours until fully set.
Garnish and Serve
- Top with lemon slices and blueberries.
- Slice into wedges and serve chilled.
Notes
For extra flavor, add a pinch of sea salt to the filling. Chill the tart enough to ensure it sets properly. Variations include using different flavored extracts or cookie crusts.