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.

overhead photo of No Fuss Lemon Tart with 4 slices cut into triangles and knife in photo

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.

overhead photo of No Fuss Lemon Tart without berries on top

No Fuss Lemon Tart with berries on top

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.

overhead close up photo of No Fuss Lemon Tart with 4 slices cut

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.

overhead close up photo of No Fuss Lemon Tart with 3 slices cut

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.

front on photo of No Fuss Lemon Tart slice with bite taken out

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!

overhead close up photo of No Fuss Lemon Tart with 2 slices cut and 1 slice missing from tart

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.

overhead photo of No Fuss Lemon Tart with 3 slices cute into triangles

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.

Prep Time 15 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Calories Per Serving: 217 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.

horizontal photo of No Fuss Lemon Tart

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Comments

  1. 5 stars
    just made this and it looks wonderful! When refrigerating the tart, it says “cover” … does that mean loosely and with what product? (some custard tarts recommend piercing plastic wrap and placing this directly on the surface of the tart?) I was also worried about moisture getting trapped if loose? Thanks for any clarification.

  2. 5 stars
    I don’t tend to leave reviews, but I wanted to for this recipe after reading of challenges with setting. I got nervous to attempt due to the reviews…

    I followed the recipe to a T and had zero troubles! I’m so glad I kept with it. The tart was easy, delicious and tastes/looks like 5* restaurant dessert – exactly what I was looking for! I made it the night before my event. This one is a crowd pleaser and keeper. Thank you!

    1. Hey Anne,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  3. I am making this for a friend’s birthday tomorrow, can I make it today and keep it in the fridge until tomorrow? Or is it best to make the day of?
    Thanks so much!

    1. Hey Arlin,
      Totally fine to keep this in the fridge overnight. I hope the recipe turns out amazing for you. Let me know how it turns out! xTieghan

  4. Wow! I made this tart yesterday and it was absolutely delicious! I have never been disappointed in a single one of your recipes and every one becomes a new favorite. I just served it naked, without the berries, and it was so yummy. Thanks, Tieghan!

    1. Hey Donna,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  5. Wow! I made this tart yesterday and it was absolutely delicious! I have never been disappointed in a single one of your recipes and every one becomes a new favorite. I just served it naked, without the berries, and it was so yummy. Thanks, Tieghan!

    1. Hey Donna,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

    1. Hey Sarah,
      You could use a tart pan or a pie pan for this recipe. Please let me know if you give it a try! xTieghan

  6. This, as simple and delicious as it is, doesn’t set. It remains custardy even after freezing for well over 3 hours. Just beware. If you don’t let it set properly, it will become a runny mess.

    1. Hey there,
      So sorry your tart did not set. Was there anything you may have adjusted in the recipe? Did you add the lemon juice after boiling the cream? Please let me know how I can help, because it should set for you:) xTieghan

      1. 4 stars
        Mine didn’t set either. It got to a custard like consistency, but no firmer. I did wait as directed until after boiling to add lemon juice. My cream briefly boiled over, but I think I only lost about 3T worth of it. Maybe that was all it took? I also only had an 11″ tart pan, so used that, but would have guessed the thinner tart would set better, not worse. Any ideas? It’s still delicious, but I’d love to get it right to be able to take to share with friends in the future!

        1. Hey Megan,
          So sorry to hear this. Did you boil for the full amount of time? You can always pop it in the freezer for a bit too! I hope this helps! xTieghan

    2. I have made this three times now with 100% success each time. It is a crowd FAVORITE!!!!! Did you let the cream boil the full five minutes?

  7. 5 stars
    I made this yesterday – excellent!!!
    Everyone was fooled thinking it was a cheesecake or a sugar-filled dessert, but really it’s just a simple cream tart! The addition of the pretzels to the crust is perfect as it balances out the sweetness of a typical graham cracker crust. This is a very simple dish to make. Since I am from Canada I used ‘whipping cream 35%’ as we don’t have heavy cream here. I also made it and had to transport it in a cake carrier without having the chance to cool it until it was set, so when I arrived I put it right in the freezer. I took it out to sit for a bit before we enjoyed it but it started to melt fairly quickly so it really doesn’t need to sit out for long!

    1. Hey Sarah,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  8. Hello ! It looks amazing !!! I wanna try this for my birthday ☺️ next week but we don’t have any graham crackers here.So I’m gonna add some butter biscuits if it’s ok.But can you tell me the metrics for that ?

    1. Hey there,
      You will need about 1 cup or 128 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Maddy,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  9. Hello! I am going to make this tomorrow. I bought a removable bottom tarte pan. I am wondering if you line your tarte pan? If so, do you use parchment paper or do you use tinfoil? If so do you grease it with butter? If I don’t line the pan should I grease it?

    1. Hey Jamie,
      I do not line my tart pan, I just grease with butter. I hope you love the recipe, please let me know if you give it a try! xTieghan

  10. This tart is delicious! Only problem is the cream part doesn’t set hard like yours. What am I doing wrong? Should I add cornstarch in in to make it set more?? Help! PLease

    1. Hey Eva,
      Thanks so much for making the recipe! Was there anything you may have adjusted? Try popping it in the freezer for a few hours! Please let me know if this helps. xTieghan

  11. 5 stars
    This was very easy and absolutely delicious. Will make it again and again! I topped it with blueberries and raspberries.

    1. Hey Gina,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  12. So yummy! I made this two days in a row and the first day it was perfect but the second day it was runny and didn’t set. What did I do wrong?

    1. Hey Maria,
      Thanks for giving the recipe a try! Was there anything you did differently the second time around? Let me know how I can help! xTieghan

    1. Hey Kelli,
      For this recipe you will want to make sure you are using heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    This is an amazing recipe!! I made it for Easter Sunday and my whole family was so impressed. I love how simple it is. Made it again tonight for my book club tomorrow evening 🙂 One quick question about covering it in the refrigerator overnight….both times I have used saran wrap and it droops down on the tart, which doesn’t make it as pretty! . And recommendations on using a cover besides Saran Wrap? Can it go in the refrigerator uncovered and be okay? Thanks!

    1. Hey Kerry,
      Fantastic! Thanks so much for making this recipe, I am it was enjoyed! I would keep covered in the fridge:) xTieghan

  14. I have made this twice using a 9 inch tart pan. Both times I had 2 cups of filling left .????? 3 1/2 cups of whipped cream?

    1. Hey Lisa,
      Thanks for making this recipe, hmmm I’ve never had this feedback for this recipe. Is there anything you are adjusting? It should reduce some after the boiling. Let me know how I can help! xTieghan

  15. 5 stars
    The best lemon tart ever!!! Made this for Easter. Somehow it turns out amazingly light and refreshing!! After reading all of the reviews I used a stock pot while heating up the heavy cream and did not have any issues with it over flowing. At first it will seem like too big a pot but trust me it won’t be. Also my mother in law loves it so much she asked me to make it for her best friends birthday. This is a keeper!

    1. Hey Vikki,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

    1. Hey Heidi,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  16. Hi, I want to make this on the weekend. Can you please tell me what are the little white flowers pictured. Are? Thanks!

  17. 5 stars
    Made this tart for Easter for my French family and they were in LOVE ! It’s hard to impress Frenchies who have grown up with authentic French lemon tarts, but they thoroughly enjoyed the unique crust, and weren’t any wiser on the much easier version of the custard ! Definitely will make again, actually was requested to make it again immediately !
    I used a pie pan because I don’t have a tart pan, definitely not as easy to remove the slices but worked pretty perfectly ! I also had a little bit of left over cream that I cooled in a ramekin .. gave me an idea that mini versions of these would be a HIT too !
    Lastly, I was wondering if anyone had tried to make this in a non dairy version? I have vegan family members and I was considering trying this with oat/cashew milk instead but not sure how they would reduce down !
    A PLUS from the Frenchies, thanks Tieghan !

    1. Hey Hannah,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hey Danielle,
      Yes, that is correct:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Sorry I am not sure what you mean, the calorie count is an estimated amount per serving. I hope you love the recipe!! xTieghan

  18. 5 stars
    Made this today. It was absolutely perfect and I’m so surprised how easy it was!! 5/5 will make again!!

    1. Hey Vanessa,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  19. 5 stars
    This is definitely, a keeper!! My husband who doesn’t like lemon, loved it!!! I only had a 10” tart but, it was still exquisite and, so easy!!!

    1. Hey Nancy,
      That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan

  20. 4 stars
    As someone who has never made a tart or even used a tart pan before, this recipe… was an unmitigated disaster. I touched the removable bottom on accident taking my crust from the oven, which obviously broke it. Fixed it the best I could and thought it was doing all right, but the second I poured in the filling I found myself witnessing a puddle which spread across my counter like watching a tsunami on the approach after an earthquake. I ended up needing two bath towels to clean up all the mess, and since some of the mess was on me, I have a whole load of laundry to do now, and only the trash can and the disposal can enjoy the fruits of my effort.

    Everything smelled great though so I assume it’s all delicious and the issue was, in fact, myself.

    1. Hey Katya,
      So sorry this recipe didn’t work out well for you. Please let me know if I can help in anyway! xTieghan

  21. Hello
    I was watching the video on how to make the No Fuss Lemon Tart and I noticed you had lined the bottom of our tart pan with tin foil, but I didn’t see anything mentioned about doing that in the instructions. Could you clarify.
    Love your recipes!!!
    Regards
    Cheridan
    P.S. I just wanted you to know that I am cook in daycare and feed 90 children each day from infant to Preschool and I have incorporated so many of your recipes into my weekly menus. The kids love them and the parents really appreciate the quality and variety of foods I have been able to introduce to them each day.

    1. Hey Cheridan,
      Sorry for any confusion, but I did and never do line anything with tin foil:) You can follow the instructions as is! I hope you love the recipe! xTieghan

  22. 5 stars
    This was surprisingly quick and easy. I love baking but sometimes don’t want to spend a lot of time and this recipe was amazing! So delicious. I couldn’t believe how simple it was because it tastes like it took much longer! The entire fam loved it. Not too sweet. It’s light and creamy… the perfect summer dessert! I’m not even a huge fan of lemons or anything sour but this was very well balanced!

    1. Hey there,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  23. Well this didn’t work for me…. I used coconut cream and boiled it for 10 minutes but it never set up. So sad, but my husband is still eating it, so that’s a win!

    1. Hey Hannah,
      So sorry to hear this, unfortunately, coconut cream won’t set quite as well as heavy cream. I would recommend popping this in the freezer! I hope this helps! xTieghan

  24. Hi! I’m planning to make this recipe this week but was wondering if you had any suggestions on how to make it individual servings? Could I put the crust Into cupcake tins and divy the filling out? Thoughts?

    1. Hey Catherine,
      Sure, I think mini servings in a muffin tin would work well for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan

  25. Could I make this in a spring form pan? I don’t have a tart pan?
    I really want to make this tonight looks so amazing!

    1. Hey Alyx,
      A springform pan should work just fine for you. I hope you love the recipe, please let me know how it turns out! xTieghan

    1. Hey Michelle,
      Yes, that should work just fine! I hope you enjoy the recipe, let me know how it turns out! xTieghan

    1. Hey Stephanie,
      You can use granulated sugar in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ariel,
      I would highly recommend sticking with the heavy cream or coconut cream for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Ok, made this again exactly as written, with heavy cream instead of heavy whipping cream, and it came out prefect. Set up just as it should have, was creamy and luscious. Everyone raved about how good it was. So then I tried it last night using what Aldi calls Raspberry Oranges and it set up about 65%. I’m thinking the oranges didn’t have as much acidity as lemons. So I’m going to try it again, but add a bit of lemon juice in with the juice from the oranges. And I’m going to try it with limes as well 😉

  27. 5 stars
    Forgot to rate this the first time I posted. Just made this & while it took 2 hours to set enough & is still a bit runny, it’s delicious. I think the issue was I used heavy whipping cream rather than heavy cream, as that’s what Aldi had, & I didn’t read all the comments before making it; I saw there it mentioned heavy whipping cream won’t set up as well. I’m going to do it again with heavy cream, as even not fully set it was great. I used sugar instead of honey & pretzel sticks as that’s all the store had. Needed to use more melted butter to get the crust the right consistency. The lemon flavor was perfect & there was no grainy texture from the zest. Will any citrus work to thicken it? I’d like to try making different tarts using blood oranges, grapefruit, or lime. Thanks for such an easy, elegant, bright tasting recipe. It will be getting made a lot.

    1. Thanks again! I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  28. Just made this & while it took 2 hours to set enough & is still a bit runny, it’s delicious. I think the issue was I used heavy whipping cream rather than heavy cream, as that’s what Aldi had, & I didn’t read all the comments before making it; I saw there it mentioned heavy whipping cream won’t set up as well. I’m going to do it again with heavy cream, as even not fully set it was great. I used sugar instead of honey & pretzel sticks as that’s all the store had. Needed to use more melted butter to get the crust the right consistency. The lemon flavor was perfect & there was no grainy texture from the zest. Will any citrus work to thicken it? I’d like to try making different tarts using blood oranges, grapefruit, or lime. Thanks for such an easy, elegant, bright tasting recipe. It will be getting made a lot.

    1. Hey Mary Ann,
      Thanks so much for giving the recipe a try! Yes, you could use another citrus! Please let me know if you have any other questions! xTieghan

    1. Hey Nichole,
      I hope the recipe works for you, the lemon juice is best added after the cream boils. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. Hi Tieghan! Happy New Year! I’ve loved so many recipes of yours this year and hoping to kick off the new year with this one tomorrow! I’m wondering if you have any ideas on how this recipe might turn out if I’m trying to made a strawberry tart instead of lemon. Any chance I can replace the lemon juice for some crushed strawberries after boiling the coconut cream, but keep the zest for boiling? I’m guessing it might take a little longer to set too?
    Also wonder if I can use a springform pan instead of a tart pan?

  30. This looks wonderful. I don’t have an extraordinary tart skillet. Might I be able to utilize an ordinary pie dish, or would the outside stick and self-destruct when I go to serve it?

    1. Hey there,
      This would work well in a pie dish. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  31. Lemon tarts with strawberry topping are just amazing both in looking and in taste so I’m looking forward to trying it myself.

  32. 1 star
    I love anything citrus. I’ve made this recipe twice now. Followed it exactly and both times it didn’t set. It was super watery and just fell apart. Any tips on how to make this set properly would be helpful. Is it missing a thickening agent or gelatine? Maybe Canadian ingredients are different?

    1. Hey Ali,
      So sorry to hear this! Was there anything that you adjusted in the recipe? Please let me know how I can help! Happy Holidays! xTieghan

  33. Hi there,
    I made this dessert and followed the recipe to a T (especially step 3), yet the filling, even after spending 12 hours in the fridge, was not solid. And for a 8in pan, there was way too much filling. It was still extremely liquidy, and it felt like eating a great lemon soup. The crust was amazing.
    Where did I possibly go wrong?

    1. Hey Arnela,
      I am so sorry you had issues with the recipe. Did you use cream or coconut cream? Also, super key to add the lemon juice after the boiling. Next time, I would try putting this in the freezer to see if it will set. I hope this helps! xTieghan

  34. Hi Tieghan,
    Unfortunately I also had trouble with the coconut version, I waited about 24HRS and the tart is still not set. I made sure to boil the cream for 10mins but it’s now a runny custard like consistency. I thought I followed your recipe but I’m now thinking I may have added too much lemon juice or I may have added it too early? Do you add it in straight away after boiling or does it need to cool first? Can it be added while boiling?
    On another note I think I would add less honey next time as the cream mixtures seems very sweet but that’s just personal preference. Would that change the outcome? I’ll try the regular cream version next time.
    I tried quite a few of your savoury recipes and they were ALL amazing so I still love and trust your recipes! Thank you!

    1. Hey Eva,
      So sorry you had issues with the recipe. It is KEY to add the lemon juice after the boiling. Unfortunately the coconut cream does not get as thick as the heavy cream. I would recommend popping this in the freezer for a bit to help it set. I hope this helps for next time, you can certainly adjust the honey to your liking. Please let me know if you have any other questions! xTieghan

  35. Had the same comment as didi, the quantity for filling looked weird to me so I added about 500ml instead of over 800ml listed in the recipe. Surprisingly, the volume was just right and I filled my tart nicely in an 8″ tray! It managed to set pretty quickly- will make again!

  36. I’m lactose intolerant; do you think I could make the No Fuss Lemon Tart with canned evaporated coconut milk or just canned coconut milk?

  37. I thought I could make this a day ahead, but not only was the tasty crust difficult to remove from my tart pan, it became soggy. I had to pitch the whole dessert.

  38. Hi! Making this recipe right now and in the video you add the lemon zest after boiling but I. The instructions you have it boiling with the lemon zest. Which is best?

    1. Hey Ali,
      Sorry for the confusion, you can add the lemon zest after the boiling. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    I made this yesterday and it tasted so delicious. However, my filling was a little soft like it didn’t set all the way. I chilled in the fridge for about 6 hours before serving, so I’m not sure what I did wrong. It was still a hit!

    1. Hey Stacey,
      So sorry you had issues with the tart. Did you happen to adjust the recipe at all? It is also super important to add the lemon juice after the boiling process. I hope this helps for next time! xTieghan

  40. Just made the filling again today. We don’t bother with the crust (half the time I can’t find GF Graham crackers and I didn’t get them thin enough to be crispy when I made them.) But I put the filling straight into ramekins, and we put fresh berries on top and just love it – did 1/2 lemon zest & 1/2 grapefruit zest this time. So lovely in warm weather.

  41. 5 stars
    I just tried this recipe and WOW! So simple and the perfect summer treat. I love that I was able to whip this up during naptime and that the tart isn’t too sweet. I didn’t have a tart pan but my 10” spring form did the trick. 🙂

  42. 5 stars
    I can’t believe this recipe works – but it does! Easy and sooo good. Made it for neighbors last night and it got rave reviews! It’s a keeper!

  43. Long story but my cream only managed to boil for about ,3 min. It’s been 6 hours and it hasn’t set. Am I out of luck? Any way to salvage this?

    1. Hi Sarah,
      So sorry you are having issues with the tart, unfortunately the cream needs to boil for 5 minutes. You might have to restart:( xTieghan

    1. Hi Steph,
      Yes you can use coconut cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. I have some leftover lemon curd from Trader Joes in my fridge, how can I incorporate the store bought in this recipe and what to omit?

    1. Hi Amy,
      So sorry I haven’t tested this, and the tart is very specific direction wise so I really am not sure how this would work out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. 5 stars
    I made this tart over the past weekend and wow! It was one of the best desserts I’ve ever made. The filling is so creamy and luscious and the crust, I swear I could eat that by itself. My husband loved it too. I followed the directions right down to the really large pot (which you def need) and it came out perfect.

  46. We love this tart! We’ve made it four times, that’s how much. Today I substituted 200ml of coconut cream in the heavy cream and the taste is amazing.
    One thing, it has never taken only one hour to set,
    Honestly, it takes overnight for us! Even 3+ hours it’s still soup in the middle.

    1. I am really glad this turned out so well for you, Jess! Thank you for trying it! xTieghan

  47. I’ve tried making this a few times with coconut cream and can’t get it to set. I boil for the full 10 minutes (even a little more the second time). Any tips? Thanks in advance!

    1. Hi Jasmine,
      So sorry you are having issues. Unfortunately the coconut cream will be on the softer side, also it is KEY to add the lemon juice to the cream AFTER it boils. I hope this helps, please let me know if you have any other questions! xTieghan

  48. 5 stars
    I made this tart this morning for a 4th of July BBQ today. I had about 4 oz. too much for the tart shell so put it into a ramekin and am taking a spoonful every so often – delicious. I had no pretzels or graham crackers so substituted some leftover ginger/lemon cookie crumbs from an earlier bake. I augmented with additional lemon cookies and added some coarse salt to make the salt component. I used the sugar option suggested by another review.
    The tart is in the frig firming up. Will serve with fresh strawberries,raspberries and blueberries. Thank you for a wonderful recipe.

  49. Do you have any suggestions if the filling didn’t set completely? Firmish in the top and edges but sloppy in the middle.

    1. Hi Joanne,
      I would recommend popping it in the freezer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 4 stars
    I made the no fuss lemon tart as directed. However, when we were ready to eat it, the crust was soggy and wet. There was some clear liquid at the bottom of my sheet pan. The flavor was good though. Why did this happen? I can send photo if you want to. Thank you.

    1. Hi Rosalina, a photo would be great!

      Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

    1. Hi Alicia,
      So sorry about this! Unfortunately it is key to use either heavy cream or coconut cream. The coconut milk does not react the same way. Please let me know if you have any other questions! xTieghan

  51. 5 stars
    Fantastic dessert! Easy to make yet looks impressive for family dinner. The honey graham cracker and pretzel crust is perfection!

  52. This Lemon Tart is delicious! I do have a question about the crust. The bottom part of the crust was soggy; hard to get off of the bottom of the tart pan. Is it suppose to be that way? Other than that, it was pretty and delicious!

    1. Hi Jill,
      Thanks so much for trying the recipe! Sorry you had issues with the crust. It should not be soggy, I would recommend baking a bit longer and then making sure your pan is greased well. Please let me know if you have any other questions! xTieghan

    1. Hi Cassandra,
      Yes that it totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. Hi!

    I have been a long time follower of you and think you are brilliant. Your recipes are so different, seem easy to make and look absolutely delicious. So I tried one recipe for the first time today….the No Fuss Lemon Tart. I consider myself a pretty advanced baker and had two issues:
    1. I used a 9-inch removable bottom tart pan and I had way too much cream left over
    2. When I went to carry to refrigerator, it leaked all over the place….
    Not sure where I went wrong…
    BTW – I swore I would never buy another cookbook but I think just may purchase both of yours.

    Thank you, Sonia

    1. Hey Sonia!!

      Ok. How deep is your pan? Wondering if mine is deeper than yours? Also, did the tart set up for you? It is sounding to me like your cream didn’t thicken up like mine did. How long did you boil for? Any details you can give me will help me to better problem solve.

      AND! So glad you are loving the cookbooks. THANK YOU!!! xxTieghan

  54. Not sure if you’ll get this in time. I am determined to make this with the coconut cream for a dinner tomorrow despite reading most people had problems with it setting. I’m confused though because you say you can substitute coconut cream but then you comment about coconut milk. Your link to the Thrive market brand is for coconut milk. I read that coconut cream is much thicker than coconut milk. So I just want to make sure that it’s coconut cream and not coconut milk we should use. Thanks! I have made so many of your recipes and they are all so delicious!

    1. Hi Lea,
      Sorry for the confusion, you definitely want to use coconut cream, not coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. hello! i love this tart- to make this diabetes friendly could you substitute splenda for th honey?

    1. Hi Camila,
      So sorry, I have not tested this and rarely work with Splenda so I am not sure what the results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Andy,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. 5 stars
    This was very simple to make and delicious. My tart took 3-4 hours to set in fridge. The lemon flavor was much more pronounced the second day. Because of this, I would consider making the filling a day in advance and serving this as a deconstructed tart, with the filling as your base, crust Made day-of and crumbled on top with your berries. Would definitely serve this again.

  57. Tried this today but the cream didn’t set at all! Still tasted great but it was a gooey mess… any idea what I could have done wrong? I am pretty sure I followed the recipe!

    1. Hi Anna,
      So sorry you had issues with the recipe. It is important that you use either heavy cream or coconut cream. Also, it is key that the cream come to a high boil and you add the lemon juice after the boiling process. I hope this helps! xTieghan

  58. Hi…I don’t have enough heavy cream—only 2 cups—ok to use half/half for the remaining measure? Everything sold out here….pandemic….
    Thank you in advance for your help!

    1. Hi Sandhya,
      Sorry you need the all of the heavy cream or you could sub coconut cream, you won’t get the same results with half and half. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. Very yummy but I had the same problem as others with the coconut milk. I used 2 cans of Sprouts (a grocery store) brand coconut milk in my 11-in tart pan. I let it boil for 11 min but still it didn’t set!

    1. Hi Sam,
      So sorry you had issues with the recipe! It is important to use coconut cream, not coconut milk. This is why the tart did not set. Please let me know if you have any other questions! xTieghan

  60. I totally fall in love with this recipe because it looks so beautiful and there’s nearly no effort – I’ll give it a try this weekend! I just wondered whether it would work with kinda berry sauce on top like a raspberry or strawberry one. What do you think?
    Thank you so much for responding and for all your wonderful recipes!

    1. Hi Sarah,
      That sounds like a great idea, I would just add that after the tart has set. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. 5 stars
    I finally made this and its completely amazing!! My picture turned out well also, not as good as yours but good.

  62. 5 stars
    Made this on Sunday, very creamy, honey taste comes through! The berries compliment this easy and tasty dessert!

  63. 5 stars
    This was AMAZING! Soooooo good and soooooo simple! I was amazed how cream and honey firm up like that! Are there other variations on this? Perhaps a chocolate boiled cream tart? Made this for my sister’s birthday and everyone we served it to has just raved about it. I normally don’t make recipes twice because there are so many fun ones out there to try, but I will definitely be making this again and SOON!

    1. Hi Jenna! I am so glad you loved this one!! Thank you so much for trying it and I hope you all continue to enjoy! xTieghan

  64. Just tried this with coconut cream as my fiancé has a dairy allergy and the filling didn’t really set either! However, I did accidentally put some of the coconut water in it and not just the cream.. will have to try again. Otherwise this tastes great!

  65. 5 stars
    Made this recipe as a trial for a family party next week – it was amazing, but my crust was super crumbly still. Is this how it is supposed to be? Should I have added more honey/butter or baked longer to make it more crust like and less crumble?? Thanks!!!!

    1. Hi Emily,
      Thanks for trying the recipe, I am sorry you had issues with the crust. Next time you could add a touch more honey to bring it together more and just be sure to really press it into the tart pan. I hope this helps! xTieghan

  66. THIS! Made this for some friends that came over and received rave reviews!
    So simple and so refreshing. It was light, tart and wonderful. I will make again!

  67. Hi! I just tried to make this recipe for the first time but it did not set. What could have caused it not to set?

    1. Hi Vanya,
      Sorry you had some trouble. Did you boil the cream for 5 minutes, then add the lemon juice? This step is key as the lemon juice reacts with the cream. If there are any details you can give me in regards to how you made this, then I can better help you probably solve the problem. xTieghan

  68. I made this tart yesterday- I was surprised by how easy it was to put together. The honey adds a subtle sweetness to it and the lemon tang was just amazing! My mom was shocked when I said there was NO egg or gelatine because it set so nicely!! We all loved it so much- light, fresh, sweet and tart!

  69. My lemon filling didn’t set, even after waiting several hours. It was boiling pretty hard for 5 min, perhaps it needed longer? What is the consistency you should look for when boiling is done? It was almost just as runny as when I started 🙁

    1. Hi Sovong,
      So sorry you had issues with the tart. Boiling for 5 minutes is enough time and it is very runny once you pour into the tart. Did you use heavy cream and add the lemon juice after the boiling time? This is super important. Please let me know how I can help. xTieghan

  70. I just bought some vanilla beans and was wondering if I could use a vanilla bean instead of the vanilla extract for this recipe? Would one be enough? They are Grade A – Madagascar Vanilla Beans and about 6 inches long.

    1. Hi Jessica,
      Yes this should work! I would use one bean. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  71. Loved this!! Super easy and really lemony. Many lemon recipes have just a slight flavor of lemon but this one is perfect. Definitely a new go to!!

  72. I noticed that you use 1/3 cup of honey and that you said sugar can be used as a replacement according to a previous comment. Is the honey a prominent flavour in this? Not sure I would like it but I also don’t love changing recipes the first time I make them.

  73. Hello 🙂 Do you think it would also work with coconut cream ?

    BTW, you are amazing ! Thanks for all the great recipes !

    – Audrey xx

  74. So I had to substitute a cup and a half of homemade almond milk because I realized I only bought 16oz (2 cups) of heavy cream. It seems a little thin after chilling in the fridge so I tossed it in the freezer to see if that helps. Do you think it will be fine with the 1.5 cups of almond milk or is it not thick enough? I’ll let you know the result once I pull it from the freezer. The custard tastes great either way so if it doesn’t solidify we’ll just put it in a bowl over fresh berries. Thank you for the recipe!

  75. 5 stars
    I have a little bit of the filling left! do you have any ideas as to how I can use it up? Thanks 🙂

  76. 3 stars
    Update to my comments! I most definitely should have stated that the filling tastes incredible! I hope it sets up!

  77. 2 stars
    Serious update to instructions is needed. An 8 inch tart pan does not come close to holding the filling volume. Perhaps this should be a springform pan?
    Also, best to say you need a 4-6 qt high sided pan for the filling. The spill over onto my stove was a disaster.
    I used a 3 qt pan

  78. The crust & filling we’re delicious but it didn’t set for me! Even after a few hours in the fridge and one in the freezer. I had a very tasty but goey mess. Any suggestions?

    1. Hi Azaria,
      No need to adjust anything. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  79. Just FYI the recipe says to boil the lemon zest, but the video has it being added afterward with the lemon juice. Does it matter? Waiting for mine to cool now– the filling I tasted was delicious, though!

    1. Hey Laura! You should add the lemon zest before boiling. I just messed the video up (so sorry!). For best flavor boil the lemon zest! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  80. I just made this and it’s been in the fridge for over an hour but it’s still a puddle. I also noticed the crust never crisped up, it was moist even after 15 minutes in the oven. What am I doing wrong?!?

    1. Hi Katy,
      So sorry you had issues with this recipe. I am wondering if you adjusted the recipe at all? The crust should be slightly crispy after 8 minutes in a 350 degree oven. As for the filling, it is super important to use heavy cream or coconut cream, if you used anything else the recipe will not workout. Also, the lemon juice needs to be added after the boiling process. I hope this helps! xTieghan

    1. Hi Bettania,
      So sorry but it is very important to use either heavy cream or coconut cream. I hope love the recipe, please let me know if you have any other questions! xTieghan

  81. I made this over the weekend and the flavor was delicious (a big hit for the family!) but unfortunately I could not get the filling to set properly. I followed the directions really carefully (I made sure the cream boiled fully and everything), but even after leaving it in the fridge overnight, when I cut into it, the filling still came out really soft and way too liquid-y (it fell apart when I cut a slice). Any suggestions or ideas on what I might have done wrong? Would appreciate any advice in case I make it again 🙂 Thanks!

    1. Hi Sam,
      So sorry you had issues with the reason. Here are a full things to be sure of…it is important use to heavy cream, make sure to add the lemon juice after boiling, and if needed you can place in the freeze to let it set longer. I hope this helps! xTieghan

  82. 5 stars
    Another great one! Seriously SO easy and delicious. I do not have a tart pan and decided to make little individual tarts in a muffin pan. I halved the recipe because I didn’t have enough cream and it made 12 little muffin/tarts. I used liners and the custard peeled off easily – nice and firm! I will increase the amount of zest next time as I like my lemon extra strong. Thanks!!

  83. This tart was FABULOUS!!! The pretzels in the crust were phenomenal- all together will be saving this recipe for the future!

  84. Hi!! Will this still work if I only have half & half? I would be worried about the milk part of it. Thank you & I can’t wait to try it:)

    1. Hi Alex,
      Sorry you want to use heavy cream for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  85. Hi Tieghan. For the No Fuss Lemon Tart can I use whipping cream instead of heavy cream? I’m in Canada and we don’t have heavy cream readily available. Love your blog!!!

    1. Hi Ellyn,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Julie,
      Yes that works! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  86. This recipe looks amazingly easy, it’s hard for me to find lemons is there any way I can substitute it with lime?

    1. Hi Kim,
      You can use all pretzels. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  87. This looks amazing! Can’t wait to make it. It’s ok to use a cheesecake pan if I don’t have this tart pan right?

    1. Hi Roya,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  88. Hello there,
    I would love to use this recipe for tomorrow
    Dessert . Do u think I can use coconut instead of lemons ? Will it work ?

    1. Hi Astrid,
      So sorry but you need the lemon juice! You could add coconut though. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  89. 5 stars
    Hi ! I just wanted to tell you how much I love your site ! From the recipes to the styling , it’s perfection . I always look forward to what you’re up to next ! Thank you for sharing and all your hard work ! 🙌🏼

  90. 3 stars
    The flavours were lovely but for some reason the graham cracker and pretzel crust were not crisp. What did I do wrong?

    1. Hi Devon,
      So sorry you had issues with the crust. I am wondering if you needed to toast it a little longer, you can always do that next time. Please let me know if you have any other questions! xTieghan

    1. Hi Alexandria,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  91. I tried making this twice. I followed everything exactly and yet both times the tart wouldn’t set. It was really disappointing for the other Mother’s Day dessert to be a pile of mush on everyone’s plate. I even placed the first tart I made in the freezer after it wouldn’t set in the fridge. This helped some but not enough. One-two hours of chilling must not be enough.

    1. Hi Mallory! I am really sorry this did not turn out well for you! Is there anything that you changed about the recipe? I would love to help! xTieghan

  92. 5 stars
    This was delicious. The smell of it made it hard to wait for the cool time. Definitely adding this to the list of faves!

  93. So far after 2 hours it hasn’t set yet— keeping my hopes up that maybe it will in the morning! Still tastes great!

  94. I can’t wait to make this!!! I only have an 11inch tart pan.. do you think using 1.5 times the ingredients would work?

    Thank you!
    Taylor

    1. Hi Taylor,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  95. 5 stars
    Who would have guessed this would be so good with such simplicity!! The subtle citrus flavors and cold, smooth texture make this pie a real keeper! We’re gluten free around here and this crust is easily made using GF graham crackers and GF pretzels. For a fast make, we’ve even used commercial gluten free graham cracker crust, a bit more sweet for those who like their sugar, but still tasty. All the ways are WONDERFUL!! Thank you so much!

    1. I am so glad this tart turned out so well for you!! Thank you so much for trying it! xTieghan

  96. Hi there,
    I’ve just made this lemon tart – delicious – was wondering if it’s possible to freeze?
    Thanks,
    Amy

  97. Hello! I love your recipes. Thank you! Do you think I could substitute buttermilk for heavy cream? Trying to avoid going to the store! 🙂

    1. Hi Ali,
      Yes the heavy cream should work in place of the buttermilk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. 5 stars
    Late to the game, but I just made this and it is SO good! I had a ton of berries in the fridge, but I didn’t want a “berry dessert” per se, so I made this, added puréed blueberries to the mixture and topped it with berries! Sweet and tangy. So great.

    1. Nothing wrong with that! I am just glad you enjoyed it! Thank you so much Nicole! I hope you and your loved ones are staying safe and healthy! xTieghan

  99. Delicious flavor by sadly mine did not set in the middle. It appeared set and then when I cut through it was very cream and started to slide. Not sure what I could have done wrong.

    1. Hi Jolene! Oh no! I am sorry to hear that. Is there anything that you could have done differently? Please let me know, I would love to help! xTieghan

  100. Hi! I live in Europe and here they have two different types of heavy cream– cream for cooking (used for cream based sauces) and whipping cream.. which would you suggest using?? Thanks!

    1. Hi Katherine,
      Use the cream for cooking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  101. Looks delicious! Was looking for a key lime pie recipe. Do you think it would work if I replaced lime juice for the lemon juice?
    Thanks!

  102. I made the tart! It was super easy but I had to go without the pretzels because the store was somehow out. I used heavy cream, but then had to use a cup and 1/2 of heavy whipping cream – I thought it would be fine but after a full night in the fridge covered the cream didn’t set. The tart tastes amazing and it’s set on top but when I slice it all turns to liquid. Didn’t stop me from eating it! I wonder if that whipping cream messed it up.

    1. Hi Karine,
      Thanks so much for trying the recipe, I am sorry you had an issue with the cream. If I am understanding correctly you used 1 1/2 cups heaving whipping cream and 2 cups of heavy cream? This could be your issue, whipping cream has a lighter, airy texture due to the lower amount of milk fat which means it won’t hold it’s shape as well. Next time I would recommend just sticking with the heavy cream. Please let me know if you have any other questions! xTieghan

    1. Hey Beth! The leftover keep for up to 5 days. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  103. I meant to comment on this earlier, as I finally made it for a dinner party in August. I followed the recipe exactly as written and it came out amazing. I couldn’t find a tart pan and used a springform pan instead and it worked out fine. The best tip in the recipe was to use a large pot as it was definitely needed. I’m not always the best at desserts but this one will definitely make it into my rotation as it is impressive with not too much work involved.

    1. Hi there! Yes, you can freeze, but once thawed the tart does loose some of its creaminess. For best results I recommend just keeping this in the fridge until ready to serve. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Adel! Yes, I would think that lime juice will work just as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  104. 5 stars
    Made this for 4th of July and it was a hit! Making it again this weekend. I used a pie pan and it worked out great!

  105. 5 stars
    This tart was SO GOOD. I was shocked, it is so simple and but it was so smooth and creamy and delicious. I used meyer lemons because that’s what I had on hand and have had several requests to make it again! Thanks for sharing!!!

  106. 5 stars
    I have made it twice with heavy cream. It got rave reviews from friends and family. I’m going to try with coconut cream next. Do I use 3 1/2 cups just like the heavy cream?

    1. Hey Karen! Yes, you should use 3 1/2 cups coconut cream and you should boil for 10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  107. 5 stars
    This was easy and delicious. I increased the lemon juice to 1/2 cup and added the zest of 2 more lemons after the cream finished boiling for some fresh lemon zing.

  108. Loving this recipe. But had a question, if you boil it over the 5 min a little will it take longer to set up?
    Also can you throw it in the freezer for 20-30 min to help set up quicker too?

    Thank you!!

    1. Hey Emily! If you boil over 5 minutes the cream could thicken too much. It would set up faster, but I don’t recommend boiling over 5 minutes. Yes, you can place in the freezer, but it’s best to chill in the fridge for best results texture wise. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  109. Hi Tieghan,
    I’m the one that had so much left over with the filling setting up just fine. I did simmer for 5 minutes in a 5 qt pot, stirring to keep the cream from boiling over. I’ve made it twice with the same result and to be honest, I’m happy to have leftover custard for myself to eat afterward since there are never any leftovers! Next time I might try boiling in a larger pot to see what happens.
    Thanks!
    Debbie

    1. Hi! Please let me know if the larger pot does not work. Also I would love to answer any specific questions you have, just let me know! xTieghan

  110. 5 stars
    This was really fantastic! I read through the comments and tried substituting granulated sugar for the honey in the filling. It worked perfectly. Thank you for such an easy recipe

  111. 5 stars
    I have made this recipe twice now with great results! However, the coconut version did not work out. I wanted to try it for a party where the guest is lactose intolerant. What brand of coconut milk do you recommend? I used Coconut Cream from my local organic market in Portland, OR, since they sell high quality foods, but no luck. I am enjoying the coconut soup though!

    1. Hey Deanna! I love the coconut brand linked below It works great! Also, make sure you boil the coconut milk for 10 minutes. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

      https://thrivemarket.com/p/thrive-market-coconut-milk-regular?utm_medium=pla_smart&utm_source=google&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635704986&utm_term=na&gclid=CjwKCAjwmtDpBRAQEiwAC6lm4-RGpOvxzgKo4NtB5nXUMaLxpyJP-3SzBUi_wgeAPgdJIDfrB4Xx5hoCD48QAvD_BwE

  112. Hi, this is a follow up to my previous post – you don’t have to publish either of them. I poured the liquid out of the crust and back into the pot. I boiled it for 10 minutes and let it cool. It is definitely thicker than it was and is now in the pie crust. I am hoping it will be fine. The next time I will read the post as well as the recipe!! Thank you so much.

  113. Ugh! I printed the recipe but didn’t read your post where you said that coconut cream had to be boiled for 10 minutes. I am now debating whether I should pour it out of the pie crust and into the pot and boil it for another 5 minutes. Thank you for this recipe.

  114. 5 stars
    EASY & FANTASTIC! This lemon tart was really simple to make and took no time. It was delish!
    I made it for a small party and everyone loved it. I will definitely be making this again.
    I used the whipped cream recipe with the creme fraiche from the no-bake eton mess berry cheesecake posted last week.
    I highly recommend this for fresh summery dessert!

  115. 5 stars
    Yum, yum & YUM! So good and super EASY! Substituted GF pretzels and graham crackers, still YUM. Great tip on using a bigger pot than you think you will need when heating up the lemon cream. Was a big hit at the family dinner! Thanks so much for the great recipe!

  116. 4 stars
    I loved this, but couldn’t fit all the filling into the 9″ tart pan. Had about 2 cups left. Did it not reduce enough? Filling set up so not sure what I did wrong. Should I should increase the crust ingredients and use a bigger/deeper tart pan next time?

    1. Hi there! Hmm, this is so odd. I have no idea why you had so much leftover. The filling totally set up? Did you boil the full 5 minutes. Any details would be helpful so I can know what is happening. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  117. 5 stars
    Amazing recipe! So beautiful and so simple with the perfect amount of lemon. Made it for the 4th of July and decorated it with lemon rounds and strawberries, and would’ve been so festive with blueberries too! Two thumbs up and rated 10/10 by everyone I served it too. Thank you!

  118. 5 stars
    Made this last night, but it didn’t fully set. I had it in the fridge for about 5 hours before cutting into it. Any ideas on what I might have done wrong? My family stilled loves it but I wouldn’t have been able to serve it to guests.

    1. Hey Heather! Did you change anything about the recipe? Did you boil the cream a full 5 minutes? Any info would be helpful so I can know what exactly might be happening. Please let me know if you have any other questions. So glad you all still loved this recipe! Thank you! xTieghan

  119. 5 stars
    I have made this twice and every time I get a line up of people wanting a piece! I need to start making double the portions! Thank you for such an amazing recipe!

  120. This was so simple and perfect! I had a huge group of family over for Sunday dinner and made mini individual tarts with this recipe! Everyone loved it. 🙂

  121. 5 stars
    Made it.. and we LOVED IT! The demand is that I make 2 tarts the next time!!
    Very easy to make, very flavorful. I drizzled raspberry jam on the top of the tart before dressing it up with the fruit.

  122. Do you stir while cream is boiling for the 5 minutes or just stir until boiling then leave alone? Thank you!

    1. Hi there! I like to stir every other minute or so, but no need to stir the entire time. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan

  123. Came out looking beautiful and had a great flavor, but my crust was very soggy. I’m glad I was just testing it and not serving it. My tart pan is 11 inches so I followed your recipe+1/3, for that reason, I’m not sure if I messed something up that resulted in the soggyness.

    1. Hi there! It is hard to know what happened without any details. Did you change the measurements much? How long did you bake the crust? How long did you let the tart chill? Any info you can give me would be so helpful in problem solving the issue as others haven’t experienced a soggy crust so I am a little stumped. So sorry for any trouble, but hope I can help!! Thank you! xTieghan

  124. Wondering, do you remove the tart crust from the pan? If so, do you simply wait until its completely cool and then carefully flip it over? Any tips would be helpful! I can’t wait to try this recipe, I bought a tart pan just to make so many of your lovely recipes!

    1. Hey Hazel! The bottom of the tart pan easily pops out, so you just push up and out comes the cake. Promise it’s super easy! You should remove the pan before adding the whipped cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  125. 5 stars
    Yummy tart. Made it for the event and everyone loved it. Loved the honey flavor! Reminded of Panna cotta. Thank you!

  126. 5 stars
    This tart was AMAZING!!! The crust was awesome with the salt of the pretzels. And the tart not too sweet and SO creamy. Everyone raved and asked for the recipe! Thank you for yet another winner!!!

  127. I made this twice with heavy cream. So beautiful. The first time it took an overnight in the fridge before it set. The second time it set after a half hour. I don’t think I did anything differently. I did boil the cream for 10 minutes both times just in case, even though it was heavy cream and not coconut. In any case, this was the best tart and everyone was so impressed! Thanks for the recipe, I will be making this all summer!

  128. 5 stars
    This was indeed simple to make and delicious. I also made a vegan version with coconut milk and chia seeds.

  129. 5 stars
    Wow, you have really outdone yourself on this one! Best recipe yet! I made this on a Saturday and it took longer than an hour to set so our next opportunity to eat it was on Monday after dinner. 48 hours in the fridge and it was absolutely perfect. So many things to love about this tart, but highlights for me are: the sweet/salty crust, the simplicity and ease of the recipe, and the lovely lemony flavor of the filling. Definitely a keeper!

    1. Hi Valaria! I am sorry to hear that! Could you give me more information, so I could help you out? xTieghan

  130. 5 stars
    I made this last night and it was so good! I used Meyer Lemons which gave it a geat flavour. My fanmily loved it. I can’t believe how easy and simple. Best part is that I can share with my vegetarian friends.

    Id like to try making the tart with other flavours. Is the lemon juice necessary to make the filling set?

    1. Hi Kris! I am so glad you loved this!!

      Yes, the acid is needed from the lemon juice. You can use lime juice in place of the lemon juice though! Please let me know if you have any other questions. Thank you! xTieghan

    1. Hi there! You can, but could potentially change the texture slightly. I would not leave the tart in the freezer for more than 1 hour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  131. 5 stars
    I’m not going to lie- I was very sceptical regarding this tart- I thought it was too good to be true. I made it this morning, it’s so ridiculously simple to make. I’m in Melbourne, Australia and I used digestive biscuits with some parkers pretzels. I also used a supermarket brand thickened cream. I used 1 tbs brown sugar in the biscuit base and about 3 tbs caster sugar in the cream (the honey I had was not enough and I was worried that it was too strong in flavour and didn’t want it to affect the lemon flavour- if that makes sense) I was convinced it wasn’t going to set- but it did, and it’s fabulous and delicious!!! Thank you- I have always enjoyed your recipes and have had a lot of success when I make them….. so, shame on me for doubting you. Thank you again!

  132. Made this today in Liberia and it was such a hit that I am making it again for a birthday brunch tomorrow. I had to make some substitutes since I couldn’t find lemon or berries. I used lime zest and lime juice, about a quarter cup of cream of coconut in with the regular cream (decreasing the honey to a quarter cup) and topped with passion fruit calling it a coconut lime tart with passion fruit. The crust was delicious (digestives substituted for the graham crackers) and the passion fruit was the perfect amount of sourness with the tart 🙂 It took about 3 hours for mine to perfectly set for serving. Thank you!

    1. So happy you loved this recipe Ami, and you made it work with ingredients you could find! Love it! Thank you! xTieghan

    1. Hi Tara! Yes, this can be made and kept in the fridge (without the berries) for 3-4 days. Add the berries just before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  133. 5 stars
    Delicious-despite the fact that I was a HOT MESS while making this! First I only used 2 TBSP of the butter and didn’t realize my mistake until after it came out of the oven. Then, I walked away from the stove as my pot boiled over – WAY over. I dumped the remaining into my biggest soup pot, added 1/4 cup more cream and some extra zest and hoped for the best.
    To my surprise and utter delight, it STILL worked! Crust held together and it set perfectly! This recipe is a keeper!

  134. 5 stars
    I made this lemon tart, following the recipe exactly. It was perfect! it made a beautiful presentation and everyone loved it. It was a nice alternative to our usual chocolate desserts. I will definitely be making this again and can’t wait to try some of your other recipes.

    1. That is so great to hear! Thank you for trying this recipe, Deborah! I am so glad it turned out amazing! xTieghan

  135. 5 stars
    Hi Tieghan,
    Crazy Coconut Milk lady here again. Success! I made this last night again. 2 drained cans of well drained TJ’s coconut cream. I boiled 10 minutes but it was still separated and really runny, and brown, and I thought, “oh, no!” The key to success was cool coconut cream about 15-20 mins, pour into clean bowl, then whisked over an ice bath until combined and thickened, pour into cooled crust. Chill and Yum!!!

  136. 5 stars
    Hey Tieghan,
    Thank you so much for the recipe it turned out perfectly and was delicious!! The lady who I served it couldn’t stop raving about it she insisted I tried it. I did’t want to stop at one piece it was that good. i’ll be making it for myself very soon. The lemon cream is so refreshing and light. It very well may become my new favorite go to dessert. I’d love to share a pic where do I do that here or on IG thanks again!!

  137. 5 stars
    This pie was absolutely delicious and so quick and easy to make! I will make this again and again! My only tip is, that i baked the crust, and it was still kind of warm when i poured on the warm cream mixture and the pressure of the cream kind of made a whole in the crust. SO i’d let the crust cool completely and slowly pour in the cream. But the end result still look fantastic, so creamy and cut like a dream!

    1. Hey Ashley! Lime zest will be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  138. Hi Tieghan,

    I am the one with the coconut milk disaster. Thank you for your reply. For some reason I am not able to reply back directly to your comment. To answer your question, I used the Trader Joe’s coconut cream, which several others seemed to use successfully. I did drain all the liquid off. Should I have kept it in the mix? 3 cups cream amounted to 2.5 cans, so I may try with only 2 cans of cream instead. I am NOT giving up and determined to make this, as I want to serve it at book club.

    1. Hey Mary! You should drain off all the water. I have never used Trader Joes coconut milk, BUT this time try boiling 10 minutes. This has worked better for other who have made this with coconut milk. I hope you ed up loving this recipe! Let me know how it goes! Thank you! xTieghan

  139. Im making this tonight. Do you need to whisk the cream constantly while its boiling for 5 minutes? Id be worried the cream would burn on the bottom if i didn’t? And advice would be great!

    1. Hi! You don’t need to whisk the entire time, but I do recommend stirring ever minute to keep an eye on things. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  140. Hi !
    Could you tell me which substitute i could use for graham crackers ? Because they’re not sell in Belgium.. 🙂
    Thank you so much !!

    1. HI there! I would recommend using your favorite sweet cracker that is somewhat similar to a graham cracker. Really anything you enjoy eating that is cracker like and breaks into crumbs will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  141. 4 stars
    Made the “no fuss lemon tart” and want to fuss just a little bit because I would have liked more information.
    Nabisco has reduced the size of their graham crackers in recent years so would have liked a measured amount designated. I ended up using one extra cracker. Ditto the pretzels. Was the one cup, pre-processed pretzels? That’s what I used and it worked out fine. You said use a bigger sauce pan than you would think. Why didn’t you say that if you don’t use a large sauce pan, the mixture will boil over. Door bell range. I was gone 45 seconds and had a boil over.
    Finally. My tart didn’t taste lemony enough. I bought my lemons at Fry’s (Kroger’s brand in Phoenix) the morning that I made the tart, but the quality of the lemons were more a “B” grade than A quality.
    All in all. Very easy and elegant when served with strawberries. Familyy gave a two thumbs up, but I only give it 4 stars for not having enough lemon taste.

    1. Hi Gerry, for the graham crackers you need 8 full size sheets, which will be about 1 rounded cup once the crackers have been crushed. I am personally not sure of a clearer way to say this. For the pretzels, you need 1 cup of whole, uncrushed pretzels twist. If the measurement was for pre-processed pretzels it would have said, 1 cup crushed pretzels. Does this make sense?

      For the sauce pan, I stated to use large pan, one bigger than you think, so again, not sure how to be more clear. I also mentioned this within the blog post copy, did you read that?

      For the lemons, as this is a lemon tart it is very important to use high quality lemons. If they don’t have good flavor going into the tart then they will not create a lemony tart. I recommend tasting the lemons before using to ensure they have great flavor.

      Hope this clears up everything for you! Please let me know if you have any other questions. Thank you! xTieghan

  142. Loving how easy this recipe really is!!! The only thing is mine has been in the fridge for an hour and 10 min… how do I make this dessert set faster next time?

    1. Hey Jessi, this tart does take some time to firm up, so I don’t really have a way for you to speed the process up. The tart filling just needs time to chill and set in the fridge. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan

  143. 5 stars
    I made this yesterday and omg it’s delicious! The perfect amount of tart. The graham cracker and pretzel crust is also amazing. The only issue I had was the consistency. I refrigerated it for a good 3-4 hours and it wasn’t as congealed as it should have been. Any suggestions? Thanks!!

    1. Hey Tyler! Was there anything different about the way you made the tart? Did you boil the cream longer? Any changes? If you can give me details I can help you problem solve! I so glad you love this recipe! Thank you! xTieghan

  144. I made this on a weeknight. It truly was no-fuss! I left it overnight in the fridge and it set beautifully without eggs. The sweet lemony cream was delicious and I decorated it lavishly with strawberries, blackberries. pom arils and edible pansies . Thanks for the recipe. So making this again!!

  145. 5 stars
    Made the tart this past weekend for a party and not only was it beautiful, it tasted amazing! I even got a complement from one of my 12 year olds! That says a lot in my household:) Made it in the morning about 10 and after 1 hour it wasn’t quite set but after about two it was pretty much ready to go (although didn’t serve it until late so plenty of time to fully set).

    Thanks for an awesome, easy, and gorgeous recipe!

  146. 5 stars
    This recipe earns its name in how simple it really is… I wasn’t sure how it was going to work out (boil cream and expect it to set???) but it did and it was DIVINE. I followed the recipe exactly (ok, I added one more tablespoon of honey and left it in the fridge for 48 hours because dinner plans were delayed), and had to hand crush the crust ingredients because my food processor died… All that said, the results were phenomenal… A creamy layer (not too much, just enough) of delicious, rich, slightly tangy filling… Little spots of salt in the crust from the pretzels… Glorious little bits of rind, topped with blueberries and raspberries. This will definitely be on regular rotation this summer!

  147. 5 stars
    Hello, I would love to make this for a gluten-free friend. Do you think it would work to use gluten-free graham crackers and gluten-free pretzels? Thanks so much!

  148. Hi, I can’t wait to make this recipe this weekend! I am making it for someone else go is gluten free. Do you think this would work with gluten free pretzels and gluten free graham crackers? Thanks!

    1. Hi there! Yes, GF graham crackers and pretzels will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  149. When you say 8 graham cracker sheets, are the sheets you are referring to have two per sheet or four per sheet? Thank you!

    1. Hi Stacy! It is 2 crackers per sheet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  150. 5 stars
    This tart is amazing!!! No surprise, you work magic as always Tieghan! Sometimes custard-based fillings are tricky because they won’t set, and I wasn’t sure about the boiling of the cream, but trusted the process and am so glad I did. There were no issues setting, it’s beautiful, it was easy, it’s delicious, a creamy subtle lemon flavor, hurray! Thank you!

  151. 5 stars
    Absolutely delicious! We can’t get graham crackers in Australia so I used digestive biscuits. I made the crusts ahead of time and froze them, then the night b4 I did the filling. Can’t believe how quick and easy it is and how fast it set! Definitely a go-to recipe now!

  152. 5 stars
    I made this today and entered it in a baking contest. I won First Prize. Thanks, Tieghan! I compared this to the Melissa Clark recipe that was in the NYTimes this week. The only thing I did differently was to strain the mixture through a fine sieve to eliminate the lemon zest and added a bit more lemon juice. The result was a very smooth lemon cream. The contrast of graham cracker and pretzel crust is Genius. This is a winner!!! Someone requested I make this again for a garden club meeting this week.

    1. WOW that is so amazing to hear! Thank you so much Deborah! I hope everyone loves it at the garden club meeting! xTieghan

    1. Hi there! It’s 8 crackers! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  153. 5 stars
    No fuss is right! I had last minute guests join us for dinner the other night, on their anniversary night! I needed to whip together something quickly for dessert because you can’t let 41 years of marriage go uncelebrated. This recipe came together quickly, dirtied few dishes, didn’t require more then a several minutes in the oven and tasted fabulous!! I used the zest and juice of two large lemons, next time I make this tart (because there will be a next time) I may add the zest on an additional lemon as my family loves lemon flavored desserts.

    1. I am so glad this turned out amazing for you Jessica! And congratulations/ Happy Anniversary to your guests that are celebrating 41 years! That is so beautiful! Thank you! xTieghan

  154. 5 stars
    Simply and tasty. I used Trader Joe’s coconut cream and it set beautifully. The texture with the coconut cream was similar to cheesecake.

  155. 5 stars
    This recipe is amazing, and so easy. I had no idea just boiling cream would make it thicken in this way without eggs. My husband wants me to make it a lot over the summer and I’ll definitely make it when we have people come for dinner. The only slight problem I had was that the pretzels didn’t break down in the food processor as quickly as the graham crackers, so I think I’ll try them separately next time, or crush the pretzels with a rolling pin. I also like the idea of trying a lime or even orange version as someone suggested. Thanks for another great recipe!

    1. Hi Lisa! I am so glad you loved this recipe and it turned out amazing! Thank you so much! xTieghan

  156. 5 stars
    Made this today after oohing and aahing for a few days over the recipe! Left mine in the fridge to chill for 2 hours and it was still not set, but I couldn’t resist and cut myself and hubby a slice anyway. Absolutely deeeeeeelicious, albeit a little drippy! Maybe sticking it into the freezer for a half hour (with the additional hour chill in the fridge) would help for anyone who wants it set sooner?

    The crust is so good – I love the mix of pretzels and graham crackers. I’d go as far as to say that I’d next time (yes I’m going to make this again!) use more pretzels because i love that salty taste they give. The cream is zingy and fresh, but still decadent. The sweetness definitely comes from the graham crackers, and I like that the dessert overall isn’t too sweet.

    Strawberries make for a great addition. A blueberry compote might be a nice topping for the next time I try this! Would love to see this recipe built upon to have different variations, as it was so incredibly easy and so stupidly fast!

    1. Hi Shannon! This is such an amazing comment to read! I am so glad you loved this recipe and I hope you love others as well! Thank you! xTieghan

  157. Bi Tieghan,

    Help! Though I have successfully made other HBH recipes, this one was a complete failure for me. I made cust, as directed with strained, boiled, cooled coconut cream. Took hours to set. Coconut cream formed a hard “crust” on top, and everything else was soggy and mushy underneath. Is there some ingredient or step missing from the CC. Version? After the mess I kept referring back to the recipe and can’t see where I went wrong.

    1. Hey Mary, I am not sure why but people seem to be having issues with using coconut cream. What brand coconut milk did you use? When I make it with coconut milk it works just fine, so I would love to know what brand you use? If you try again, boil for 10 minutes and see if that thickens it for you. Also, did you use the coconut water or just the cream? Please let me know if you have any other questions.Thank you! xTieghan

  158. 5 stars
    thank you so much Tieghan for the recipe!) I baked it last weekend it was really delicious!!such a gentle and fresh taste ! I decided to cut some strawberries and put it inside the filling,because i bought a little more that i needed. and i think it made it juicy. anyway it was awesome.. going to bake it again)

  159. Help! Complete disaster!!! I have made several HBH recipes with great success. Not this one. I made this with strained coconut cream per instructions. Let crust and filling cool down. Tart still took several hours to set and leaked out in fridge. Today it was a big mushy mess. Top had a hard crust from coconut cream and filling and crust were a mushy mess.’Still tasted great, though definitely not what I expected. I feel like something is missing from the ingredients/instructions if one uses coconut cream. Any ideas or tips?

    1. Hey Mary, I am not sure why but people seem to be having issues with using coconut cream. What brand coconut milk did you use? When I make it with coconut milk it works just fine, so I would love to know what brand you use? If you try again, boil for 10 minutes and see if that thickens it for you. Also, did you use the coconut water or just the cream? Please let me know if you have any other questions.Thank you! xTieghan

  160. Your lemon bar recipe was possibly the best thing I’ve ever eaten (and everyone else at Easter dinner agreed!), not gonna lie, squeezing fresh lemon juice and all that zest was laborious. Can I use pre-bought lemon juice in this recipe instead? Or is fresh squeezed better? I can’t wait to try this!

    1. Hey Jessica!! Honestly, I think fresh squeezed lemon juice is really worth the extra effort. I know it’s such a pain, but it makes a difference in taste! Please let me know if you have any other questions. I hope you love this recipe (and so glad you loved the bars!!)! Thank you! xTieghan

  161. 5 stars
    This dessert was very easy to make and delicious, Took it to a dinner party and everybody loved it. Perfect Spring or Summer dessert.

    1. Hi there! You should be using coconut cream and you should boil it for 10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  162. Hi Tieghan! This looks amazing. Could you let me know the approximate measurement of graham cracker crumbs in cups as we don’t get graham crackers here in Portugal so I’ll have to use other cookies. Thx!!!

  163. Oooh my God thank you for the metric measures, that is game changer for me !!!!!!
    And I can’t wait to do this recipe, it looks so perfect !!

  164. 5 stars
    This was delicious and It came together quickly! Everyone including kids really enjoyed it, especially the pretzel and graham crust! Served with blueberries. For me, took over an hour to set, but we ate it anyway as it was good enough for us =) Will definitely be adding it to my arsenal of desserts!

  165. 5 stars
    This came together so quick and easy. It was deliciously creamy and lemony. The crust is GOOD! I will be trying this recipe again with some different citrus fruits. In Florida we love key lime and sour orange. I can’t wait to try it! Thank you again!

  166. I made this with coconut milk and it didn’t set! I’m wondering if I should have let it boil for more than 5 minutes. It thickened up in the fridge but after 6 hours it still hadn’t set so I threw it in the freezer. It wasn’t bad frozen, but the texture was too icy and not creamy enough. Any ideas?

    1. Hey Mandy! I am not sure why but people seem to be having issues with using coconut cream. What brand coconut milk did you use? When I make it with coconut milk it works just fine, so I would love to know what brand you use? If you try again, boil for 10 minutes and see if that thickens it for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  167. 5 stars
    This landed in my inbox just in time for a dinner party dessert assignment. It was SO easy to make, delicious, and everyone had seconds. The honey made it just sweet enough, which everyone commented on. The rustic, chunky pretzels gave the crust a great texture and slightly salty contrast to the filling. I upped the lemon zest and juice, just for my own preference (and because I accidentally put the original lemon juice measurement in with the cream in the pot to boil). I didn’t want to miss out on the bright/fresh lemony contrast, so I added more, post-boil to cover my mishap. Not sure if that was necessary, but more lemon is good for me, and it tasted wonderful. I used blueberries for the fruit decor. My effort needed an add’l 30 mins in the freezer to set up properly, but next time I won’t make it right before I need it, and then I won’t even be watching the clock at all. I would love to try this with buttermilk for even more tang.

  168. 5 stars
    This tart was amazing! We had people over for Memorial Day and this tart was a great hit, everyone loved it. It was perfect for a hot evening! I made both versions… a heavy cream and coconut milk tart. The cream version was perfect and went seamlessly (this is the one I served) My coconut milk version didn’t set… does this one require a longer boiling time? I used a full fat coco milk and did it exactly the same. Thanks Tieghan!

    1. Hey Michelle! I am not sure why but people seem to be having issues with coconut milk. What brand coconut milk did you use? When I make it with coconut milk it works just fine, so would love to know what brand you used. Please let me know if you have any other questions. I am SO glad you love this recipe! Thank you! xTieghan

  169. Help, I can’t find heavy cream here? Only whipping cream or super expensive fancy British import cream? Or am I missing some secret product? I love love lemon tart and would love to try this.

    1. Hi Marianne! Use whipping cream, that will work great (it’s the same thing as heavy cream). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  170. 5 stars
    I made this tart yesterday. I changed out the pretzels for another cup of graham crackers because my husband dislike them .
    When I tasted the filling after boiling it ,it was for my palate too sweet so I added another 4 tablespoons of the zest . I left the pie chill in the fridge for 3 hours before serving. The result was lovely however when I tasted it today it was absolutely amazing .
    I look forward to trying some more of your recipes

    1. Thank you so much Johanna! I am so glad you loved this recipe and I hope you continue to love my recipes!! xTieghan

  171. 5 stars
    Made this last night for a get together today. Fantastic! So easy to make and absolutely delicious. Not overly sweet, a really nice balance. Thank you for such a yummy recipe!!

  172. Hi Tieghan. This recipe sounds lovely. In Canada our graham waiters don’t come in sheets. Do you have any idea of your ammount in cups once you processaed them? I guess I could use graham crumbs but need a quantity. Thanks!

    1. Hey Tanis! You need about 1 to 1 1/4 cups graham cracker crumbs. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  173. 4 stars
    Super easy, but the filing wasn’t as lemony as I like. Maybe my lemons weren’t at their lemoniest? ??‍♀️

    1. How old where you lemons? It’s important to use the best lemons you can find. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  174. 5 stars
    Oh my gosh, Tieghan! This tart was absolutely phenomenal! It was light and totally decadent at the same time. And that filling is almost too simple to be believable – I actually made a backup dessert for tonight, just in case the cream didn’t set up. But this tart got rave reviews, and I’ve actually had a request to make several of them to serve at my little brother’s graduation party next week. Your tart beat out brownies and a fruit bowl for a place in the treat bar!

    1. Thank you so much Kate! I am so glad you loved this recipe and it turned out amazing! xTieghan

  175. Wouldn’t the lemon juice curdle the milk? This is usually the technique used for making cheese.

    1. Hi there! No the lemon juice does not make the cream curdle since it is heavy cream and not milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! Mine is 8 inches, but I am sure 10 inches will be great fine! You will just have a slightly thinner tart. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Yes, the coconut cream needs to be boiled as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  176. oooh this looks like a really great recipe, I love the idea of the coconut milk with lemon!!

  177. This tart looks amazing! I am going to buy the ingredients today! I would like to ask you if you could include the weight of the ingredients when you use things like graham crackers or Ritz, because they are not sold in the packaging that you mention here is Germany. We do not have ritz sold in sleeves or graham cracker sheets and it would be a lot easier to know the weight for us europeans! Thank you for all your fantastic recipes!

    1. Hi Noa! I will try to remember to add them in for you in recipes! Thank you so much and I hope you try this! xTieghan

  178. This looks fabulous! May I say it would be helpful to express the graham cracker crumbs and pretzels in either Weight (ounces) or volume (cups). Not all graham crackers come in sheets and pretzels vary in size.
    Thank you.

    1. Hi Carole! I will try to add that in next time, just need to remember while I am making haha. Thank you! xTieghan

  179. I’m planning to make this today heading to the store right now for the ingredients. I don’t like the taste of honey though. what can I substitute? I don’t mind a couple of tablespoons in the crust but I’m pretty sure I wouldn’t like a third of a cup in the filling. Can I just use sugar instead or leave it out altogether?

    1. Hi Dawn, I recommend using an equal amount of granulated sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  180. Do you think that this could be made the night before an event, or would it be much better if made on the day of?

    1. Hi Christie! You can definitely makes this the night before. It keep well in the fridge for 3-4 days (probably longer). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  181. This looks awesome. I don’t have a special tart pan. Could I use a regular pie dish, or would the crust stick and fall apart when I go to serve it?

    1. Hey jen! A regular pie plate will be great! Just slice and serve like you would a pie. 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Kim! Yes, the filling will freeze if you coconut milk and yes, popsicles will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  182. Oh wow! This looks stunning! Making this for the weekend for sure! I’ve been depressed lately and I’m thinking this just might brighten my mood!