Sometimes, life feels too short to turn on the oven. After months of relentless winter weather, why waste time cooped up inside with the oven on when you could be outside soaking up some much-needed vitamin D? But while sometimes there’s no time for baking, there’s always time for dessert. Especially when it happens to be in the form of an easy, breezy lemon tart topped with the year’s first, juicy berries.
This tart could not be simpler to assemble. A few ingredients combine to make the crust and filling, and then after a deep chill, it gets topped with juicy berries. The results are sweet, bright, tart and just a little rich. It’s the perfect no-bake dessert for any springtime fête.
To begin, we make the three-ingredient, no-bake crust. All it takes is graham crackers, a bit of sugar (not pictured, oops!) and coconut oil.
Pulse the graham crackers in a food processor until they become fine crumbs. Then add the sugar and melted coconut oil ‘til it’s moist enough to clump up when pressed together. Then, you press it into a pie dish and pop it in the freezer.
While the tart shell sets up, mix together the filling of Yoplait Greek 100 Lemon yogurt, lemon curd and fresh whipped cream.
Follow this up by adding in some fresh lemon zest, and a squeeze of juice, if you like a little more of a pucker-y taste.