No-Bake Lemon Biscoff Tart

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🍋🍪 No-Bake Lemon Biscoff Tart

📝 Ingredients

Crust

  • 2 cups Biscoff cookie crumbs
  • 6 tbsp unsalted butter, melted
  • 1 tbsp brown sugar

Lemon Cream Filling

  • 1 cup heavy cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup fresh lemon juice (about 3 lemons)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract (optional)

Optional Toppings

  • Biscoff cookie crumbs
  • Lemon slices or zest
  • Whipped cream

👩‍🍳 Instructions

1. Make the Crust

  1. In a bowl, combine Biscoff crumbs, melted butter, and brown sugar.
  2. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan (preferably with a removable bottom).
  4. Chill in the refrigerator for 20 minutes to set.

2. Make the Lemon Cream Filling

  1. In a large bowl, whip the heavy cream with a mixer until soft peaks form.
  2. In another bowl, whisk together:
    • sweetened condensed milk
    • lemon juice
    • lemon zest
    • vanilla (optional)
  3. Gently fold the whipped cream into the lemon mixture until smooth and creamy — don’t overmix.

3. Assemble the Tart

  1. Pour the lemon filling into the chilled Biscoff crust.
  2. Smooth the top with a spatula.
  3. Chill for at least 4 hours, or preferably overnight, until fully set and firm.

4. Serve

  • Decorate with extra Biscoff crumbs, whipped cream, or lemon slices.
  • Slice and enjoy the creamy, zesty, spiced perfection!

⭐ Tips for the Perfect No-Bake Tart

  • Use fresh lemon juice — bottled won’t thicken as well.
  • Whip the cream cold to ensure a stable filling.
  • Overnight chilling gives the cleanest slices.
  • Add extra zest for a stronger lemon punch.

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