No bake lemon and condensed milk tart is a crust of crushed wine cookies and melted butter pressed into a 20 cm pan, filled with egg yolks beaten with condensed milk, lemon juice, and zest, folded with stiff egg whites, and chilled for at least 4 hours. It takes 30 minutes of preparation plus 4½ hours of chilling, and serves 6.
A favorite for its easy method and fresh, delicious result.
How to Make a No Bake Lemon Tart?
With very few ingredients you get an excellent dessert to share. The lemon juice thickens the condensed milk, and the folded egg whites make the filling light.
Nutritional Information
Each serving of lemon and condensed milk tart contains approximately 360 kcal, 6 g of protein, 20 g of fat (10 g saturated), 120 mg of cholesterol, 40 g of carbohydrates, 30 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
No Bake Lemon and Condensed Milk Tart Recipe
Preparation: 30 minutes (plus 4½ hours of chilling)
Servings: 6
Ingredients
- 350 g (12 oz) of sweetened condensed milk
- 100 g (3½ oz) of wine cookies (plain tea biscuits)
- 40 g (3 tablespoons) of butter
- 120 ml (½ cup) of lemon juice
- 3 eggs
- Lemon zest
Instructions
- Crush the wine cookies in a processor until fine and even. Transfer to a bowl, add the melted butter, and mix with a wooden spoon until compact and sticky.
- Spread the crumbs evenly over the bottom of a 20 cm (8 inch) pan, pressing firmly so the base is compact. Cover with plastic wrap and refrigerate for 30 minutes to set.
- In a large bowl, beat the egg yolks with the condensed milk, lemon juice, and lemon zest until fully combined. In another bowl, beat the egg whites to stiff peaks.
- Fold the beaten whites into the lemon mixture with gentle, enveloping strokes so they keep the air that makes the filling fluffy, until even.
- Pour the filling over the cookie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, until the filling sets.
- Decorate with lemon zest, grated coconut, or a few fresh mint leaves. Serve well chilled, ideal with tea or coffee.
Additional Tips
Use cookies with neutral, low sugar flavor for the base so they contrast with the sweet filling.
Fresh lemon only
Always use freshly squeezed lemon juice rather than bottled substitutes; it is what sets the filling.
Pastry option
Instead of cookies, a classic shortcrust base also works very well.
Chill overnight
A night in the fridge gives the firmest, creamiest texture.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Wine cookies | Graham crackers | 100 g | Sweeter base |
| Lemon juice | Lime juice | 120 ml | More aromatic |
| Butter | Coconut oil | 40 g | Coconut notes |
| Eggs | Agar agar | 1 tsp | Egg free, firmer |
Frequently Asked Questions (FAQs)
1. What is the difference between a tart and a pie?
Both are pastry desserts, but a tart usually has a thicker base and is open, while a pie generally has a thinner crust that may cover the filling. Tarts are filled with creams or fruit, while pies can also hold meat or vegetables.
2. Can I make this tart without eggs?
Dissolve 1 teaspoon of agar agar in 50 ml of hot water and mix it with the condensed milk before chilling. Another option is 100 g of Greek yogurt per egg, although the texture will be denser.
3. How do I keep the filling from staying runny?
Beat the whites to very stiff peaks, fold them in gently, and chill at least 4 hours, ideally overnight. If it is still soft, dissolve 1 teaspoon of cornstarch in the lemon juice before mixing.
4. Can I freeze this tart?
Yes, for up to 1 month, preferably undecorated and in an airtight container. Thaw in the fridge for 4 hours; the texture may turn slightly grainy but it is still delicious.
History of the Lemon Tart
The lemon tart made with condensed milk is a 19th century industrial innovation, tied to Gail Borden’s invention of condensed milk in 1853, which let people in hot regions or without fresh dairy make creamy, stable desserts without immediate refrigeration.
Did You Know?
Lemon tarts are popular around the world in countless variations, and the lemon adds citric acid and vitamin C.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Lemon Pie Recipe
- Chilean Lemon Foam Recipe
- Chilean Peach Kuchen Recipe
- Chilean Wine Cookies Recipe
