No-Bake Lemon Tart. Homemade, Easy, and Refreshing Recipe

No-bake desserts are always a good idea when your oven breaks down, you're busy with other things, or you don't feel like turning it on and making the room even hotter. There's life beyond ice cream in summer, and you can make a delicious cake worthy of celebrations to share on a birthday, at a barbecue with friends, or simply because you feel like it. Holidays are for enjoying yourself.

Despite the paradox that lemons are a winter fruit, their link to summer is unquestionable. We love making homemade lemonade at this time of year, as it adds a refreshing, summery touch to all kinds of dishes and desserts. Lemon ice lollies, lemon slushies and super refreshing lemon sorbet are perfect for enjoying now, when the temperatures are rising mercilessly.

That's why this easy no-bake lemon cake is perfect for this time of year, with its refreshing flavour and light texture. It has few ingredients, with a base made from your favourite biscuits or breakfast cereals, and that unmistakable lemon flavour that goes so well with hot weather.

Just remember to prepare it the day before you want to serve it, as it needs to rest in the fridge for a few hours before reaching its ideal consistency. This will also make it tastier and nice and cold when you're ready to enjoy it.

Ingredients for four people

• 120 g digestive biscuits, Maria biscuits or cornflakes
• 200 ml water
• 60 g lemon or lime juice without pulp
• 60 g sugar
• 1 sachet of 80 g lemon gelatine
• 500 g evaporated milk

How to make fresh lemon tart

Start by crushing the biscuits or cereal until they have a fine, sandy texture. Place in the base of a greased 18 cm diameter springform cake tin, pressing down firmly with a glass or large spoon.

Separately, in a saucepan, heat the water, lemon or lime juice and sugar. Cook over a low heat for about five minutes or until it begins to boil. Remove from the heat and add the powdered gelatine, sprinkling it in, and stir until dissolved.

Add the evaporated milk and stir until completely blended. Carefully pour this mixture over the base of the mould and leave in the fridge for several hours to set, preferably overnight. Remove from the mould and serve well chilled.

What to serve with cold lemon tart

Fresh lemon tart can be served with slices of fresh fruit, such as lemon or lime, or a summer fruit, and mint or spearmint leaves. It also looks great in individual portions if the mixture is divided into serving rings lined with cling film or small moulds.