No Bake Strawberry Lemon Tart
Happy Mother’s Day Weekend to all the wonderful mothers out there! This no bake tart strawberry lemon tart is probably one of my favorite desserts at the moment, especially with all the super fresh strawberries that are available right now. The whipped cream-like filling is nice and light and tart with the lemon zest and juice (feel free to reduce the lemon if you are not as into citrus as I am) and the strawberries are a sweet compliment to the lemony goodness. This tart is suuuuper easy to make and looks so fancy when it is all said and done. The perfect Mother’s Day brunch dessert.
No Bake Strawberry Lemon Tart
an easy peasy no bake tart flavor that is bursting with springtime flavors
Ingredients
Crust
- 3 cups reduced fat vanilla wafers regular will also work
- 3 tbsp butter melted
- 1 pinch salt
Filling
- 16 oz lite cool whip regular will also work
- 1 oz package sugar free vanilla instant pudding mix
- ¼ cup milk I used skim
- 2-3 lemons zest and juice
- 2 qt strawberries sliced
Instructions
- preheat oven to 350°F (I know I said no bake, but it is just for a little bit!)
- in food processor, food process the wafers, butter and salt until wafers are crushed and a loose dough is formed – it will be very crumbly but the crumbs will be a bit wet (add more butter if too dry)
- press dough into tart pan
- bake pie crust for 8-10 minutes, until just browned
- in mixer, combine whipped cream, lemon zest, lemon juice, and pudding packet
- spread mixture into cooled tart crust
- top with sliced strawberries then serve!
Notes
I used the lighter versions of these ingredients, but it will also work if you use the regular versions. I just tend to buy the light ingredients, so it is what I had on hand!
