When a dessert is this easy, it almost feels magical. Summer invites gatherings with friends and family, and the question everyone asks is the same: what should I bring? The answer is lemon tart — bright, simple, and irresistibly delicious.
For those who don’t consider themselves kitchen pros or who prefer quick kitchen tricks, this no-bake lemon tart is a winner. The recipe is incredibly straightforward, needing just three ingredients, and there is no mixer or oven required. The charm of this no-bake lemon tart lies in how straightforward the steps are: mix, chill, and slice. It’s one of those desserts that comes together with minimal fuss, making it a perfect go-to for busy cooks and casual bakers alike. Gather a pen and paper to jot down the simple steps.
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Ingredients for no-bake lemon tart
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Cookies: 28 pieces, enough for four layers.
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Condensed milk: 400 g.
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Juice of one lemon: about 150 ml.
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A tub of cream cheese, at room temperature: 300 g
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Making an oven-free lemon cake
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The first step in creating the Lemon Pie is to form a biscuit base at the bottom of a mold. If the container is rectangular, use rectangular cookies; if the mold is round, classic round cookies work perfectly.
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Once the base is ready, mix the ingredients. For easy handling, remove the cream cheese from the fridge a little ahead of time to avoid it being too stiff. To make the filling, blend the cheese with the lemon juice and the condensed milk. Since there is no added sugar in this cake, the condensed milk provides the sweetness.
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After achieving a smooth, lump-free paste, lay a base layer of biscuits and add another layer of cream. The goal is alternating layers of biscuit, cream, biscuit, cream. When the cake is set, cover it with cling film and refrigerate for several hours so the biscuits absorb moisture and the filling firms up.