No-Bake Lemon Tart with Raspberries & Basil
A refreshing and effortless dessert with a buttery graham cracker crust, creamy lemon filling, and a burst of fresh raspberries and basil. Perfect for warm-weather gatherings or a simple indulgence.
Equipment
- Mixing Bowl
- Whisk
- 9-inch Tart Pan
- Plastic Wrap
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp granulated sugar
For the Lemon Filling
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Topping
- 1 cup fresh raspberries
- 2 tbsp fresh basil leaves chopped
- 1 tbsp honey optional
Instructions
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into a 9-inch tart pan, making sure to press firmly along the bottom and sides.
- Place in the refrigerator to chill while you prepare the filling.
- In a mixing bowl, whisk together heavy cream, sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the filling into the chilled crust, spreading evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, arrange fresh raspberries on top and sprinkle with chopped basil.
- Drizzle with honey for extra sweetness if desired.
- Slice and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly, but the flavors remain fresh.
For a gluten-free version, use a nut-based crust or gluten-free graham crackers.