This Easy No-Bake Strawberry Lemon Tart is one of those bright, fresh desserts that’s perfect for warm days. It starts with a buttery cookie crust, followed by a layer of sweet strawberry sauce and a smooth homemade lemon pastry cream, that’s creamy, silky, and full of fresh lemon flavor. After a few hours in the fridge, everything sets into a beautiful tart that slices into soft, creamy layers.
I love desserts like this because they look impressive without requiring complicated techniques or turning on the oven. The combination of strawberries and lemon is always one of my favorites, sweet, slightly tart, and so refreshing together. The strawberry layer adds a fruity freshness, while the lemon cream brings a rich and vibrant citrus flavor that balances everything perfectly.
This tart is perfect for spring and summer gatherings, but honestly, I make it anytime I want something light and comforting after a heavier meal. I also love that it can be prepared ahead of time, which makes it perfect for entertaining or weekend baking.
Serve it chilled with fresh strawberries on top, and you have a simple dessert that tastes both elegant and homemade at the same time.
How to make no-bake strawberry lemon tart
Start by preparing the lemon pastry cream and let it cool completely. Continue with the strawberry sauce and allow it to cool as well. Prepare the cookie crust, then fill the tart with the strawberry layer followed by the lemon pastry cream. Refrigerate until fully set, then decorate with fresh strawberries before serving.
Prepare the lemon pastry cream
Begin with adding the sugar and lemon zest to a saucepan. Rub the zest into the sugar until fragrant and slightly moist to release the lemon oils and intensify the flavor.
Whisk in the egg yolks until the mixture becomes smooth and pale. Add the cornstarch, flour and salt, whisking well until fully combined and lump-free.
Gradually pour in the cold milk, whisking constantly to keep the mixture smooth. Stir in the lemon juice until fully incorporated, and add a small pinch of turmeric if desired for a brighter yellow color.
Place the saucepan over medium heat and cook, stirring constantly, until the cream thickens and begins to bubble gently.
Remove from the heat and stir in the butter for extra smoothness and richness. For an ultra-silky texture, strain the pastry cream if desired. Cover with plastic wrap pressed directly onto the surface and chill until completely cooled.
Make the strawberry sauce
Add the strawberries, sugar, and lemon juice to a saucepan and cook over medium heat until the strawberries soften and the mixture reduces slightly.
In a small bowl, mix the cornstarch with the water until smooth, then stir it into the strawberry mixture. Continue cooking for another 1–2 minutes, until thickened and glossy.
Pass the sauce through a sieve to remove the seeds, then let it cool completely.
Prepare the cookie crust
Crush the digestive biscuits or graham crackers into fine crumbs and mix them with the melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a greased 8-inch (20 cm) tart pan. Refrigerate for 15–20 minutes, or until firm.
Assemble the tart
Spread the cooled strawberry sauce evenly over the chilled crust. Place the tart in the freezer for about 15 minutes to help the strawberry layer firm up.
Carefully spoon the cooled lemon pastry cream over the strawberry layer and smooth the top with a spatula.
Refrigerate the tart for at least 4–6 hours, or preferably overnight, until fully set.
Decorate and serve
Before serving, decorate the tart with fresh strawberry slices.
With its buttery cookie crust, vibrant strawberry layer, and silky lemon cream, this tart is bright, refreshing, and beautifully balanced. It is a simple no-bake dessert that feels elegant enough for any special occasion.
Hope you will try this delicious Strawberry Lemon Tart. If you do, make sure to share the recipes with me on Instagram. Enjoy!
Other no-bake strawberry desserts you may like to try
A light and creamy No-Bake Strawberry Pie with a buttery cookie crust, fresh strawberry filling, and a smooth, refreshing finish—perfect for an easy summer dessert.
This No-Bake Strawberry Chocolate Tart is a rich no-bake tart with an Oreo cookie crust, silky chocolate layer, and sweet strawberries on top for the perfect balance of fruity and decadent.
This No-Bake White Chocolate Strawberry Mousse Cake is a delicate no-bake mousse cake with airy white chocolate mousse and fresh strawberries, layered into a soft, elegant dessert that melts in your mouth.
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Strawberry Lemon Bundt Cake
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Strawberry Lemon Thumbprint Cookies
Fraisier – French Strawberry Cake
Strawberry Lemon Layer Cake
Easy Strawberry Pound Cake
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Strawberry Tiramisu
White Chocolate Strawberry Lemon Cookies
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Easy No-Bake Lemon Strawberry Tart – Easy, No-Bake
Ingredients
Cookie Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 1/3 cup (80g) butter , melted
Strawberry Sauce
- 9 oz (250g) strawberries , fresh or frozen
- 3 tbsp (45g) sugar
- 1 tbsp (15g) lemon juice
- 2 tbsp (16g) cornstarch
- 2 tbsp (30g) water
Lemon Pastry Cream
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 3 egg yolks
- 1/3 cup (40g) cornstarch
- 2 tbsp (20g) flour
- pinch of salt
- pinch of turmeric , optional
- Zest of 2 lemons
- 1/3 cup (80ml) fresh lemon juice
- 1 tbsp (15g) butter
For Decoration
- fresh strawberries , sliced
Instructions
Prepare the lemon pastry cream.
- In a saucepan, rub the lemon zest into the sugar until fragrant and slightly moist.
- Add the egg yolks. Whisk in the egg yolks until the mixture is smooth and pale.
- Add the cornstarch, flour and salt, whisking well until fully combined.
- Gradually pour in the cold milk, whisking constantly to keep the mixture smooth.
- Mix in the lemon juice until fully incorporated. Add a pinch of turmeric if desired to enhance the color.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble gently.
- Remove from heat and stir in a tablespoon of butter for extra smoothness.
- Strain if you want it extra smooth, then cover with plastic wrap touching the surface and chill.
Make the strawberry sauce.
- Add the strawberries, sugar, and lemon juice to a saucepan.
- Cook over medium heat until the strawberries soften and the mixture thickens.
- In a small bowl, mix the cornstarch with the water until smooth. Stir it into the strawberry mixture and continue cooking for 1–2 minutes, until thickened and glossy.
- Sieve to remove seeds.
- Let cool completely.
Prepare the cookie crust.
- Crush the digestive biscuits or graham crackers into fine crumbs.
- Mix with the melted butter until evenly combined.
- Press the mixture firmly into the bottom and sides of a greased 8-inch (20cm) tart pan.
- Refrigerate for 15–20 minutes until firm.
- Spread the cooled strawberry sauce evenly over the chilled crust. Place the tart in the freezer for 15 minutes to help the strawberry layer firm up.
- Carefully spoon the cooled lemon pastry cream over the strawberry layer.
- Smooth the top with a spatula.
- Refrigerate the tart for at least 4–6 hours, or preferably overnight, until fully set.
- Before serving, decorate with fresh strawberries.
Video
Nutrition
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