Frozen Lemon Tart

This frozen lemonade tart is the second best part of summer (summer break being number one, of course). It is everything you want in a summer dessert: cool and refreshing, easy to make, and most importantly, you do not even need to turn on your oven! Golden Oreos make the crust rich and sweet to contrast the frozen lemon cream filling. From barbeques to pool parties, this tart is perfect for every summer event under the sun. It’s so good you will want to sneak some in during the long winter, too!

Note: If you do not have a tart pan, a 9-inch pie pan works just fine.


For the crust:

35 Golden Oreos (a regular pack will be enough)

½ cup butter (1 stick)

⅛ tsp kosher salt

For the filling:

1 ½ cups heavy whipping cream

7 ounces sweetened condensed milk (½ can)

1 lemon

2-4 drops yellow food coloring (optional)


For the crust:

  1. Crush the Golden Oreos in a plastic bag with a rolling pin or in a food processor until they are fine crumbs.
  2. Melt the butter.
  3. Add the Oreo crumbs and salt to the butter and mix until the crumbs are moist and stick when pressed together.
  4. Press evenly into the bottom and up the sides of an 11-inch tart pan. Refrigerate while making the filling.

For the filling:

  1. Whip the heavy cream with an electric or handheld mixer until stiff peaks form.
  2. Add the condensed milk, zest and juice of the lemon, and food coloring (if using). Try zesting the lemon on top of the bowl to catch the fragrant oils.
  3. Fold the mixture gently until the condensed milk and lemon are fully incorporated. Pour into the prepared crust.
  4. Freeze for at least three hours before serving. Serve with whipped cream and berries.

By Ellen Schlick’19