Recipe: No-Bake Sheet Pan Lemon Yogurt Tart

Recipe: No-Bake Sheet Pan Lemon Yogurt Tart

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Kelli Foster
Aug 3, 2018
(Image credit: Joe Lingeman | Kitchn)

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.

(Image credit: Joe Lingeman | Kitchn)

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.

Tester's Notes

This is the ultimate no-cook, party-friendly dessert for summer. It's cool, creamy, and serves the whole crowd. When this recipe was originally published last year, it called for Cool Whip, which many of you commented that you'd rather not reach for. Luckily, after retesting, I've given the option of using freshly whipped cream if you prefer. Regardless of which you use, you'll be rewarded with a sweet, tangy tart that's all too easy to love.

- Sheela, July 2018

No-Bake Sheet Pan Lemon Yogurt Tart

Serves 20 to 24

  • 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:
  • 2 (1/4-ounce) packets

    unflavored powdered gelatin

  • 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

    thawed Cool Whip, or 3 cups heavy cream

  • 3 tablespoons

    finely grated fresh lemon zest (from 2 to 3 medium lemons), plus more for garnish

Make the crust:

If using whole graham crackers, place them in a food processor fitted with the blade attachment and process until completely broken down into crumbs that 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 and hold together when pressed.

Transfer 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 and fill 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 the gelatin and sugar together in a heat-safe 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.

Meanwhile, if using heavy or whipping cream, pour the cream into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and an electric hand mixer or whisk.) Whip on medium speed until stiff peaks form, 7 to 8 minutes.

Place the yogurt, half of the Cool Whip or whipped cream, and lemon zest in a large bowl and whisk to combine. Gradually whisk in the cooled lemon gelatin until fully incorporated. Pour the filling over the graham cracker crust and spread into an even layer. Refrigerate uncovered until the filling is set, about 1 hour. Cover and refrigerate the remaining whipped cream or Cool Whip.

Just before serving, spread the remaining Cool Whip or whipped cream over the tart and garnish with lemon zest. Cut into 20 to 24 pieces and serve chilled.

Recipe Notes

Make ahead: The crust can be made up to 1 day in advance, covered, refrigerated.

Storage: Leftovers can be covered and refrigerated for up to 4 days.

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