No-Bake Lemon Tart with Raspberries & Basil
Ingredients:
1 pre-made graham cracker crust (9-inch)
1 cup lemon juice (about 4-5 lemons)
Zest of 2 lemons
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
2 tbsp fresh basil, finely chopped
Optional: extra raspberries and basil leaves for garnish
Directions:
In a medium bowl, combine the lemon juice, lemon zest, and sweetened condensed milk. Whisk together until smooth and well combined.
In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form (using a hand mixer or stand mixer).
Gently fold the whipped cream into the lemon mixture until fully incorporated, being careful not to deflate the whipped cream.
Pour the lemon filling into the prepared graham cracker crust and spread it evenly.
Chill the tart in the refrigerator for at least 3 hours, or until the filling is set.
Before serving, garnish the tart with fresh raspberries and basil leaves. You can also sprinkle a little more lemon zest for extra freshness.
Slice, serve, and enjoy!
Prep Time: 15 minutes | Cooking Time: None | Total Time: 3 hours (including chill time)
Kcal: 300 kcal | Servings: 8 servings
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