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This No Fuss Lemon Tart is that go-to dessert…super easy, yet delicious and pretty too. The filling is made with four base ingredients, heavy cream, honey, lemon, and vanilla extract. The crust is a mix of sweet graham crackers, salty pretzels, and just a touch of butter. When combined with the creamy lemon filling it makes for a mouthwatering tart that’s sweet, luscious, super creamy, and a touch salty. Top with an assortment of fresh berries for a tart that’s perfect for both spring and summer.
Happy Friday! What a fun week it’s been here in LA. I have to say, I’m so excited about everything we have been working on. I’m also pretty glad I escaped all the snow in Colorado this week and swapped it for the California sunshine. It’s been a bit cooler than I might like, but I really shouldn’t complain! We’ve been running around the city all week filming some fun new videos. It’s been such a great change of scenery for me!
With Friday here I am beyond happy to be sharing this no fuss lemon tart. It’s a recipe I’ve been really excited to share since the day I made it, and for a few reasons.
First and foremost, this tart is delicious. It’s lightly sweetened, tangy, creamy and finished with sweet berries. The crust has a little (pretzel) twist and is lightly salted, providing a nice balance to the tang and sweetness.
Second, not only is this tart beyond simple to make (just 4 base ingredients in the filling), but it’s almost no bake. I say almost because the crust does need to bake, but trust me, the toasty flavor is so worth it!
And finally, this tart is so pretty, which some of you may not be that concerned with. But you all know me, I love anything that tastes just as pretty as it looks.
Traditionally lemon tarts are made with a ton of eggs, cream, and butter, but this tart is very different. It uses only cream, zero eggs, and is pretty low in the sugar content…no actual sugar, just honey.
Let me back up a bit though, and tell you about the crust. Most tarts call for an all graham cracker crust, but I wanted to do something different and add a little saltiness to the already sweet graham crackers. Instead of using all graham crackers I went for a mix of graham crackers and pretzels. It’s not what you might typically put together, but trust me when I say, this crust is a game changer. It’s sweet and just a touch salty too. The best combo.
While the crust is baking, work on the filling. It’s the simplest thing and you’re going to be shocked when I tell you the ingredients. All you need is heavy cream, honey, lemon, and vanilla. Yep, just four very simple ingredients, zero eggs, and almost zero effort.
All you need to do is bring the cream to a boil, boil 5 minutes, remove from the stove, add the lemon and vanilla…and that’s it! Be sure to use a large pot, bigger than you think you will need. Heavy cream really likes to boil over, so use the largest pot you have to be safe.
When testing this recipe I was concerned that the cream was not going to set up. But shockingly it set up within the first 30 minutes of chilling. Boiling the cream thickens it, and allows for it to set up just like it would if using eggs.
My favorite part though? I find this to be creamier than the usual lemon tart which is so much fancier and use eggs. It’s crazy to me, but I promise, this is one of the best lemon tarts. And the major bonus is that it’s so simple!!
If you happen to be someone who prefers dairy free, I tested this with both heavy cream and coconut cream (no water, just the cream). Both worked really well! If you are using coconut cream, make sure it is high quality and boil the coconut cream for a total of 10 minutes. Personally, I love the flavor of the coconut. But it does change the tart slightly, giving a little more of a tropical flavor. So use what you love most here!
Finally, finish the tart off with a handful of your favorite fresh berries. You’ll have the prettiest dessert that takes almost no effort at all. In the words of Ina Garten, “This looks fantastic. How easy was that?”.
PS. If you’re in need of more than one tart this Memorial Day weekend, try this no bake fruit tart filled with strawberries. It will be a nice compliment to this lemon tart.
If you make this no fuss lemon tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
No Fuss Lemon Tart.
Servings: 8
Calories Per Serving: 1847 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 full size graham cracker sheets (about 1 cup once crushed into crumbs)
- 1 cup salted pretzel twists
- 6 tablespoons salted butter, melted
- 2 tablespoons + 1/3 cup honey
- 3 1/2 cups heavy cream
- 2 tablespoons lemon zest + 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries
Instructions
- 1. Preheat the oven to 350 degrees F. 2. To make the crust. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes. 3. Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes. 4. Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries.
Turned out beautifully, everyone loved it. I’ll be making more for a shower next month. I think I’ll try one with the coconut cream so there is a dairy free option.
Hey Cheryl,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
Maybe my favorite dessert because it is SO delicious, yet simple and easy (and make-ahead). I’ve made it several times (even doubled) – always good. Thanks for another amazing winner!
Hi Catherine,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
Hi! Super excited to try this, and I’m planning to serve it at a baby shower tomorrow. Question: Once the tart is chilled/set, is it ok for it to be set out for presentation at room temp for the 2 or so hours of the shower? Or does it need to be served right from the fridge? I made the decision to serve this, then got worried that it would spoil/melt/droop if I set it to out to serve at room temp. Thanks for your help!
Hey Mackenzie,
I would keep it in the fridge until you are ready to serve:) Please let me know if you have any other questions, I hope you love the recipe! xx
Hi Tieghan,
I would love to make this recipe, but I realized I have an 11 inch round pan with an insert rather than the recommended 9 inch springform. Could the recipe be modified to make it in my pan or will it still work with the recommended amounts of ingredients?
Hey Erin,
I think you should be just fine to follow the recipe as is:) Please let me know if you give it a try, I hope you love the recipe! xx
I have an 11 inch tart pan as well, and I found that I needed to double the crust recipe otherwise it wasn’t enough to fit the whole pan and the sides of the pan. But the liquid part was enough.
Hi Tieghan, I’m making this tart for company tonight and I’m starting to panic as it’s not very firm. It’s been in the refrigerator for a couple hours now. Any suggestions? Don’t think I could put fruit on top at this point or even slice it. Followed directions to a tee!
HELP!?
Hi Karen,
Sorry to hear you are having some issues, I would pop the tart in the freezer:) I hope this helps! xx
How far in advance can you make the tart?
Hey Anna,
You could make this tart a day or two in advance:) Please let me know if you have any other questions, I hope you love the recipe! xx
Such an easy recipe that everyone loved! Including me! I made it with heavy cream, but want to make the coconut cream version. Can you give some more details on what sort of coconut cream/can to use? Thanks!!!
Hey Tamara,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) I like to use Native Forest canned coconut cream. xx
WOW! Who knew heavy cream would thicken and set up? Not me.
This is so easy, looks impressive and tastes delicious! Hubby and company loved it too! Thank you. I will
Keep this recipe on repeat.
Hey Michelle,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
I currently have only graham, may I use more graham crackers instead of pretzels? And just add a pinch of salt to it?
Hi there,
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Amazing recipe! So delicious! Made it for a dinner party and got a request to make it again for the next one. It did take a while to set so definitely would make in AM or night before you want to eat it. I made a berry sauce to top it which took it to another level. Thanks for another fantastic easy recipe!
Hey Ashley,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Hello! How far ahead of time could you make this and put it in the refridgerator?
And is it ok to use a pie pan and not a specific tart one?
Hi Olivia,
Sure, a pie pan will work well for you! You could make this a day in advance and keep covered in the fridge:) I hope you love the recipe, please let me know if you give it a try! xx
It came together beautifully and firmed up nicely. I was so focused on watching it boil I forgot to add the vanilla. Removed from the tart pan easily going to garnish with raspberries prior to serving.
Hey Annie,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
It is amazing even with out the vanilla! Simply Delicious I will be making this on many occasions!
Thank you Tieghan all your recipes are to the point using a large pot was certainly helpful.?
Hey Annie,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Thanks for your kind message:) Have the best weekend! ☀️xx
I accidentally added the lemon juice with the cream and brought it to boil is it ruined?
Hi Lindsey,
It might be, but I would just continue with the recipe to see what happens rather than start from scratch. Let me know how it turns out! xTieghan
I have made this tart four times now, each time as a special dessert for entertaining company. Everyone has raved on how much they loved it and asked for the recipe. It is now my absolute favorite dessert. And… it’s easy! Thanks for the recipe.
Hey Karla,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
Hi! Love this tart and have made it twice now. I was wondering how you think this would work made in individual servings in a cupcake pan with liners. Worth a shot?? Thanks!
Hey there,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Sure, I think that should work well for you! Happy 4th of July weekend!??