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No Bake Lemon Tart topped with raspberries, blueberries and lemon balm.

No Bake Lemon Tart

This super easy no-bake lemon tart is creamy, lemony, biscuity and totally vegan.
Top it with fresh seasonal fruits for a beautiful no-bake dessert!
Course Dessert
Cuisine International
Diet Vegan
Keyword no bake dessert, vegan dessert
Prep Time 10 minutes
Cook Time 2 minutes
Soaking Time + Chilling Time 2 hours
Servings 12
Calories 292kcal


  • 20cm/10inch loose bottomed spring form cake tin
  • Non stick baking parchment
  • Large Saucepan
  • Wooden Spoon
  • high speed blender or food processor


For The Lemon Cream Topping

  • 200` g cashew nuts soaked overnight in cold water or for at least one hour in boiling water until soft
  • 3 tbsp maple syrup
  • 200 ml soy or oat milk
  • 40 g coconut oil
  • 3 lemons

For The Biscuit Base

  • 200 g vegan digestive biscuits I use McVities Light (do check packet as manufacturers do make changes to ingredients) If you are in the US you can use Graham Crackers.
  • 100 g coconut oil

To Finish (optional)

  • handful fresh blueberries
  • handful fresh raspberries
  • sprig lemon balm leaves


Prepare The Cashews

  • Soak the cashew nuts in cold water overnight OR in boiling water for at least an hour until softened. Drain and rinse.

To Make The Base

  • Lightly grease and base line your tin.
  • Crush your biscuits in a sealed bag (or between two sheets of baking parchment) - I gently bash mine with a rolling pin.
  • Melt the biscuit base coconut oil, gently, in a small pan. Remove from heat and stir in your biscuit crumbs.
  • Press the mixture, firmly, into your prepared tin and chill while you make the topping.

To Make The Lemon Topping

  • Blend the soaked and drained cashew nuts, maple syrup, coconut oil and milk in a high speed blender until smooth. You can use a food processor but the cream won't be as smooth.
  • Add the zest of three lemons along with 2 tbsp of their juice and pulse to combine.

To Finish

  • Spoon the cream onto the chilled biscuit base, smooth evenly and chill for about an hour.
  • Unclip the tin and either serve the tart on the tin base or transfer carefully to a serving plate.
  • Decorate with fresh fruit and lemon balm leaves.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 292kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Sodium: 91mg | Potassium: 205mg | Fiber: 2g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg