No bake desserts are easy and convenient to make and share. They don’t require oven time which makes them popular in spring and summer months. People living with multiple food allergies or food intolerances can also find it easy to substitute ingredients that can make no bake desserts that fit their dietary restrictions. The versatility and creativity of no bake desserts make them a favorite among dessert lovers.
No bake desserts were a staple for me growing up. From pies, cakes, jellos, and more, I have many kitchen memories of whipping up something delicious to share with the family. Fruit desserts were always on the top of my list of favorites. As I got older and had discovered my food intolerances, I had to adapt many no bake recipes to gluten free and dairy free. My no bake lemon tart has definitely at the top of my no bake list.
What you’ll need
The ingredients you will need for this recipe are:
- superfine almond flour
- pitted dates
- vanilla extract
- coconut oil
- fresh strawberries
Kitchen utensils you will use:
- Springform pan
- Double boiler
- Teaspoons and tablespoons
- Liquid measuring cup
- Dry measuring cup
- Food processor
How to make the crust:
Add the almond flour, coconut oil, dates, vanilla, and water into a food processor and process until it’s pasty.
Press the mixture into the bottom of a springform pan.
I like to cut a piece of parchment to fit inside the pan.
How to make the lemon curd:
Over a double boiler, whisk the eggs and coconut oil.
Make sure the pan is not too hot, so the eggs do not curdle and ruin the mixture.
Most curds use butter, however, I can’t tolerate dairy anymore, so I substitute coconut oil.
Add in the honey, lemon juice, and vanilla extract, whisking about 10 minutes or until thickened.
Remove from the heat and let it cool.
I like to store mine in a glass jam jar.
Assembling the tart:
Assemble the sliced strawberries around the rim of the pan with the wider part of the strawberry touching the rim.
The second row should go the opposite direction, slightly overlapping the first row.
Continue layering strawberries in a circular pattern.
The last circle should leave enough space for a whole strawberry with the top removed.
This Easy No Bake Lemon Tart with Strawberries is like a perfect spring day! It reminds me of the Mother’s Day I spent in Holland among the tulip fields with my kids. The freshness and sweetness of the berries paired with tanginess of the lemon curd is such a delight!
Can I substitute lemon juice for another citrus juice?
I personally haven’t made it with another juice, but I would definitely try it. A key lime tart would be a wonderful flavor to try!
Can I swap out almond flour for another flour?
You could try other nut flours but almond really has the best complimentary flavor profile. It’s light and not overpowering.
Make sure you pin this! It’s definitely worth making over and over again!
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!