Come spring there are few desserts quite as delightful as those bursting with bright, lemony freshness. That's precisely why we're big fans of this yogurt-filled play on lemon cream pie.
This no-bake sheet pan lemon tart is big enough for all your get-togethers. If it doesn't win you over with its sweet bite, the supreme ease of it sure will. Each bite of this tart greets you with a sandy graham cracker crust holding up a lush lemon yogurt center, topped with a thick swirl of Cool Whip. Be prepared to go back for seconds.
Step 1: Create space in the fridge for a sheet pan.
The beauty of a no-bake sheet pan dessert is that it's remarkably easy to pull together. In return it asks two things of you: time and some space in the fridge. The latter might seem tricky, but it's far from impossible. I recommend tackling this step (and channeling your Tetris skills) before getting started with the recipe.
The sheet pan doesn't have to rest directly on a shelf — it just needs a flat, even surface. This can mean adjusting shelves to be an even height, or relying on sturdy containers to act as a base. In my packed fridge I rearranged tall yogurt containers and jars to work as a stand.
No-Bake Sheet Pan Lemon Yogurt Tart
For the crust:
1 (14.4-ounce) box graham crackers (or 3 cups graham cracker crumbs)
1/2 cup granulated sugar
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, melted
For the filling:
3/4 cup granulated sugar
1 cup freshly squeezed lemon juice (from 3 to 4 medium lemons)
1 cup water
3 cups plain whole or 2% Greek yogurt
2 (8-ounce) containers Cool Whip, thawed, divided
3 tablespoons finely grated lemon zest (from 2 to 3 medium lemons), plus more for topping
Make the crust: Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
Add the sugar and salt and stir to combine. Drizzle in the melted butter and stir until the crumbs are evenly coated, look wet, and stick together.
Pour the crumbs onto a 13x18-inch rimmed baking sheet. Use the bottom of a measuring cup or glass to press the crumbs into an even layer, making sure to reach the edges into the corners. Refrigerate uncovered for at least 1 hour, or cover and refrigerate for up to 1 day. Meanwhile, prepare the filling.
Make the filling: Stir gelatin and sugar together in a medium bowl. Bring the lemon juice and water to a boil in a small saucepan over medium-high heat. While whisking constantly, slowly pour the hot liquid into the bowl of gelatin, then continue whisking until the gelatin and sugar are dissolved. Set aside to cool to room temperature, about 30 minutes.
Stir the yogurt, 8 ounces of the Cool Whip, and lemon zest together in a large bowl. Gradually whisk in the cooled lemon gelatin until fully incorporated. Pour the filling over the graham cracker crust and spread into an even layer. Carefully place the sheet pan in the refrigerator and chill uncovered until the tart is set, about 1 hour.
Just before serving, spread the remaining 8 ounces of Cool Whip over the tart and sprinkle with blueberries. Cut into 20 to 24 pieces and serve chilled.
- Make ahead: The crust can be made up to 1 day in advance, covered and stored in the refrigerator.
- Storage: Leftovers can be stored in a single layer on a covered plate in the refrigerator for up to 4 days.