It’s almost effortless to pull off. Summer brings dinners with friends and family, and the perennial question surfaces: what should be prepared to delight everyone? Lemon cake is a crowd pleaser, and it’s surprisingly simple to make.
For those who feel like their kitchen skills are modest, leveraging smart kitchen tools and simple techniques can be a game changer. A no bake lemon tart fits this bill perfectly. This recipe keeps things straightforward with only three ingredients and requires no blender or oven. It’s a recipe that mixes the components with ease, echoing the nostalgic charm of grandma’s chocolate cake and cookies. Grab a pen and jot down these steps so the plan is ready when needed.
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Ingredients for the no bake lemon tart
- Biscuits: 28 for four layers.
- Condensed milk: 400 g.
- Juice of one lemon: about 150 ml.
- A tin of cream cheese at room temperature: 300 g
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Preparation of no bake lemon cake
- The first step is to place a cookie base at the bottom of the mold. When the container is rectangular, rectangle cookies work best; for a round mold, classic round cookies are ideal.
- Once the base is set, mix the ingredients. It helps to take the cream cheese out of the refrigerator a little ahead of time so it isn’t too cold and can blend smoothly. To make the lemon cake, mix the cream cheese with the juice of one lemon and a can of condensed milk. This acts as the sweetener since the cake contains no added sugar.
- Continue until a smooth, lump-free dough forms. Layer it with cookie base, then another layer of cookies and more cream. The goal is alternating layers of biscuit and cream. After assembling, cover the cake with cling film and refrigerate for several hours so the biscuits soften and the cream thickens.