No-bake desserts are here for the win!
First, this dessert is SO pretty—it’s just fun to look at.
And second, this perfect no-bake lemon tart recipe is easy and filled with healthful ingredients. It’s naturally dairy-free and gluten-free. #winningallaround
No-bake desserts like this come together in around 15 minutes of prep time—most of the time in a recipe like this is the time it takes to chill in the freezer. I like to make it the night before I plan to eat it (or up to three days ahead), but you could also make it early in the morning if you plan to eat it that night. Just give yourself a good eight hours of chill time to make sure it sets.
The crust is 2 cups of raw nuts, 6 soaked Medjool dates, 1/4 cup of coconut oil and a pinch of sea salt, pulsed together and pressed into a tart pan. For the filling, blend the thick cream from two cans of full-fat coconut milk with the juice and zest of 2 lemons, 1/2 cup of raw honey and a teaspoon of vanilla. Pour it into the firm crust, freeze it for at least 8 hours, then let it soften in the fridge for 2 hours before slicing.
What I love about this no-bake dessert recipe is that it not only gives you a delicious dessert, but it teaches you an overall method for making awesome no-bake desserts depending on what fruit is in season. Feel free to mix up the filling with any flavors you want.
How to Make No-Bake Desserts
In this particular lemon tart recipe below, I use nuts as the base. However, if you’re looking for a nut-free crust, then check out the crust on my No-Bake Vegan Mango Pie Recipe. You can use the crusts and fillings of these recipes interchangeably. You can also check out my No-Bake Vegan Raspberry “Cheesecake” Recipe for another variation.
I like to use a tart pan to make desserts like this because the bottom pops out and leaves you with a really beautiful dessert. But a pie pan or any kind of baking dish works (even though we don’t bake it), so use what you have on hand.
No-Bake Desserts Crust Tips
- I like to use whatever nuts I have on hand to make the crust; sometimes it’s all walnuts, sometimes all almonds, etc. Generally, half walnuts and half almonds make a great crust. If I have them, I like to throw in some Brazil nuts for the extra selenium.
- The coconut oil is key to the crust as it solidifies when frozen. Other oils won’t work.
Alright, now it’s time to whip up your no-bake dessert. Snap a photo of it and send it to me on Instagram (@elizabeth_rider) so I can admire and share your work!
No-Bake Lemon Tart FAQs
Can you make a no-bake lemon tart without condensed milk?
This one never goes near a can of condensed milk. The thick cream from full-fat coconut milk gives the filling its silky texture, and the freezer does the setting, so there’s no cream cheese or gelatin either.
Is this lemon tart vegan?
Almost. It’s dairy-free and gluten-free, but the filling is sweetened with raw honey, which isn’t vegan.
Why isn’t my lemon tart setting?
Most of the time, it just hasn’t chilled long enough. Give it the full 8 hours in the freezer (overnight is easiest). Also, use only the thick cream from the coconut milk and pour off the watery part, because that extra liquid keeps the filling soft.
Can you freeze lemon tart?
This tart is made to live in the freezer. Covered, it keeps there for up to a week, though it tastes best within 3 days. Move it to the fridge about 2 hours before serving (or leave it on the counter for 30 minutes), and add the strawberries, mint and lemon zest right before it goes to the table, since the garnish doesn’t freeze well.
Craving more lemon? My Lemon Olive Oil Cake is a lovely make-ahead cake, and my Chocolate Avocado Mousse is another dessert you can make without turning on the oven.
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No-Bake Dessert Recipe: Perfect Lemon Tart
- Prep Time: 15 minutes
- Cook Time: 8 hours (to chill)
- Total Time: 8 hours 15 minutes
- Yield: 8-10
- Category: Dessert
- Method: Mix, Chill
- Cuisine: Healthy, No-Bake
Description
This lemon tart is the perfect no-bake dessert. Prep time is just around 15 minutes total, but you’ll need a good 8 hours (or overnight) to let it set in the freezer. I make it the night before I want to serve it, but it will keep covered in your freezer for 3 days (up to a week, but it’s best within 3 days). Wait to garnish until you serve it. If you love it, please leave a star rating in the comments to help other readers in our community.
Ingredients
- 2 cups total raw nuts (I like: 1 cup almonds, 1/2 cup walnuts, 1/2 cup Brazil nuts)
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil
- 6 Medjool dates, soaked in hot water for 15 minutes, then pitted & stemmed
- 2 (14-ounce) cans full-fat coconut milk – cream only (water poured off), OR 1 (14-ounce) can coconut cream
- 1 teaspoon vanilla extract
- juice of 2 lemons (about 4–5 tablespoons)
- 1 tablespoon lemon zest (zest lemons before you juice them)
- 1/2 cup raw honey (more or less to taste)
- Optional: 1/4 – 1/2 teaspoon freshly grated ginger (I love it, but leave out if you don’t)
- 1/8 teaspoon sea salt
- 1/2 cup fresh strawberries, handful of fresh mint, and a sprinkle of lemon zest
Instructions
- Make the crust first so it can chill in the freezer for one hour before you pour the filling into it.
- To make the crust, pulse all of the crust ingredients in a food processor for about 60 seconds until a uniform crust mixture forms. It should be well blended with the nuts finely chopped but not turned into nut butter. Lightly grease the bottom of the pan with coconut oil on a paper towel. Press the crust mixture into the bottom of the pan using your fingers. Chill in the freezer one hour to firm up before pouring in the filling.
- While the crust chills, make the filling. Combine all of the filling ingredients in a blender or food processor and blend until smooth. Taste the filling and adjust ingredients and sweetness as needed.
- Pour the filling into the chilled crust and carefully transfer to a flat surface in the freezer. Cover with plastic wrap, being careful that the plastic doesn’t touch the tart (you can freeze it for a few hours before covering if that’s easier). Freeze at least 8 hours (will keep in the freezer up to one week covered, but it’s best within 3 days).
- Before serving, transfer the frozen tart to the refrigerator for two hours, or 30 minutes at room temperature so it can slightly soften. Garnish with strawberries, fresh mint and lemon zest (or garnish of your choice) before serving. The garnish does not freeze well, so garnish the day you plan to serve it. Tip: run a knife under hot water and dry it before cutting for a smooth cut.
Notes
Crust Tips:
- I like to use whatever nuts I have on hand to make the crust; sometimes it’s all walnuts, sometimes all almonds, etc. Generally, half walnuts and half almonds make a great crust. If I have them, I like to throw in some Brazil nuts for the extra selenium.
- The coconut oil is key to the crust as it solidifies when frozen. Other oils won’t work.
- For a nut-free crust alternative, see Elizabeth’s Raw Vegan Mango Pie recipe here that uses tart green apples and coconut flakes instead: https://www.elizabethrider.com/raw-vegan-mango-pie-recipe/
More No-Bake Desserts:
Raw Vegan Mango Pie (Nut-Free) Recipe
No-Bake Vegan Raspberry “Cheesecake” Tart Recipe
This is one of my go-to healthy desserts! I love it. One time I didn’t process enough to get it smooth, and that was a mistake. Produced a lot of ice in final product. So definitely follow that instruction to the fullest! But all-in-all, this is the best! Made it this morning as my birthday cake🍰. So yummy:)
Love this, Arynetta! This is one of my favorites, too. Glad you love it, and Happy Birthday!! ~E