No-bake lemon tart
No-bake dessert, quick and full of fruit flavor: the easiest citrus tart of the summer.
- 3 lemons
- 80 grams of sugar
- 6 sheets of unflavored gelatin
- 400 milliliters of liquid cream
- 400 grams of cream cheese
- 150 grams of biscuit
- 60 grams of butter
- 5 lemon slices
- Crush the cookies in a food processor or place them in a heavy-duty plastic bag and crush them with a rolling pin until they are completely pulverized. Once crushed, mix the cookies with the melted butter until you have a moist, sandy dough that is easy to press together. Spread the mixture in the bottom of a 20-22 cm (8-9 inch) springform pan or tart tin. Press down with the back of a spoon or the bottom of a glass to form a compact, even base. Refrigerate for 15-20 minutes to firm up while you prepare the filling.
- In a large bowl, beat the very cold cream with an electric whisk until it has a firm but creamy texture. Avoid overbeating so that it doesn't curdle.
- In another bowl, beat the cream cheese with the sugar until you have a smooth, homogeneous mixture. It should be lump-free and have a creamy texture.
- Place the gelatin sheets in a small bowl of cold water, making sure they are completely submerged. While they are hydrating, squeeze the juice from the three lemons and briefly heat it in the microwave, without letting it boil. Drain the hydrated gelatin well and add it to the warm juice, stirring until completely dissolved. Let it cool to room temperature before adding it to the rest of the mixture.
- Add the whipped cream to the bowl with the sweetened cream cheese, mixing with gentle folding motions to avoid deflating the mixture. The mixture should be smooth and airy.
- When the gelatin is lukewarm (never hot), pour it little by little over the cheese and cream mixture, stirring constantly so that it blends well and no lumps form.
- Pour the filling over the cooled cookie base. Smooth the surface with a spatula until it's as even as possible. Refrigerate for at least 4 hours, but ideally overnight to allow it to set completely.
- Once set, carefully unmold the tart. You can decorate it with thin slices of lemon, zest, or even a few fresh mint leaves. Serve the tart chilled and enjoy its creamy texture and refreshing flavor.
Who doesn't crave a light and refreshing dessert in summer? Everyone. If you're one of those people, whip up this no-bake lemon tart in no time.
It's perfect for hot days, as it doesn't require an oven. It has a crisp cookie base and a creamy lemon filling: an ideal contrast between sweet and tangy. I'll explain how to prepare it step by step at home.
Prepare the cookie base
Crush the cookies in a food processor or place them inside a heavy-duty plastic bag and crush them with a rolling pin until they are completely pulverized.
Once crushed, mix the cookies with the melted butter until you get a sandy and moist dough that is easy to compact.
Spread the mixture in the bottom of a 20-22 cm springform pan or cake tin. Press down with the back of a spoon or the bottom of a glass to form a compact, even base.
Refrigerate for 15-20 minutes to harden while you prepare the filling.
Mount the birth
Beat the cream cheese with the sugar
Hydrate and dissolve the gelatin
Place the gelatin sheets in a small bowl of cold water, making sure they are completely submerged.
While they are hydrating, squeeze the three lemons and briefly heat the juice in the microwave, without letting it boil.
Drain the hydrated gelatin well and add it to the hot juice, stirring until completely dissolved. Let it cool to room temperature before adding it to the rest of the mixture.
