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Easy, peasy, lemon squeezy French lemon tart recipe

A lush French lemon tart recipe from Sara Neumeier, inspired by her neighbour Christine in France.

With just five ingredients and no baking it doesn’t get much simpler than this.

To adjust the level of sweetness, you can add or subtract from the amount of condensed milk – it really is fool proof!

Ingredients: Serves 8

8 ounces gingersnap cookies (ginger biscuits), finely ground
4 ounces unsalted butter, melted
16 ounces mascarpone cheese
Finely grated zest of 2 lemons
Juice of 3 to 4 lemons, depending on desired tartness
2/3 cup sweetened condensed milk (about half a 14-ounce can)

How to make no bake French lemon tart

In a medium bowl combine gingersnap crumbs and melted butter. Press evenly into the bottom and sides of a 9-inch tart tin. Set aside.

Using a hand-held or standing mixer on low, combine remaining ingredients until smooth. Pour into reserved crust, smoothing top with a spatula. Refrigerate at least 4 hours or overnight before serving.

That’s it!

Bon appetit!

Sara Neumeier is a New York food stylist who shares a summer cottage in the Dordogne, southwest France, with her parents.

She and her recipes are featured in the memoir Beginning French by Les Américains

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