20-Minute No-Bake Lemon Jelly Yogurt Chilled Tart
Effortless icebox dessert combining tangy lemon jelly, creamy condensed milk, and yogurt in a buttery biscuit crust. Requires no oven or baking skills, just chilling time. Perfect for summer entertaining, potlucks, or when you need a make-ahead dessert. This version skips traditional baking by using gelatin-set layers instead of pastry, making it accessible and forgiving for any home cook.
Ingredients
Instructions
- 1
Crush graham crackers in a plastic bag with a rolling pin until fine crumbs form.
- 2
Mix crushed biscuits with melted butter until well combined.
- 3
Press mixture firmly into the bottom of a pie dish and refrigerate for 1 hour.
- 4
Prepare jelly packet using only half the recommended liquid to make approximately 285ml.
- 5
Stir condensed milk into the prepared jelly.
- 6
Add yogurt and stir until smooth and fully combined.
- 7
Pour jelly mixture onto chilled biscuit base.
- 8
Refrigerate immediately for 1 hour until set.
- 9
Decorate with toppings of choice before serving if desired.
Tips
Crush biscuits in a sealed plastic bag with a rolling pin for quick cleanup and even texture without mess.
Use only half the jelly packet's recommended water to create a thicker, more stable filling that won't separate.
Good to Know
Cover and refrigerate up to 3 days. Condensed milk filling keeps dessert stable longer than fresh cream-based tarts.
Assemble completely up to 1 day ahead. Prepare biscuit crust up to 2 days in advance; wrap and refrigerate separately before adding filling.
Serve chilled directly from refrigerator. Slice with a warm, wet knife for clean edges. Pairs with fresh berries, whipped cream, or a drizzle of fruit coulis.
Common Mistakes
Use full packet of jelly with full water amount to avoid overly soft, runny filling that won't set.
Don't skip the initial 1-hour crust chilling to prevent crumb migration into the jelly layer.
Substitutions
Dairy-Free Swaps
General Alternatives
strawberry, raspberry, or lime work well
FAQ
Can I double this recipe?
Yes. Use gelatin powder mixed with half the recommended water, one 300g carton of cream cheese, and another 500g yogurt. Press two batches of biscuit crust into a larger dish if needed.
What if my jelly didn't set properly?
This happens if you used too much liquid or didn't chill long enough. Let it sit another 1-2 hours. If still soft, whisk gently and serve as a fool-like dessert instead.
How long will this keep in the fridge?
Up to 3 days covered. The condensed milk acts as a preservative, but eat sooner if adding fresh fruit toppings, which weep moisture.