The Kitchn: You'll love the ease (and taste!) of this no-bake dessert
Come spring 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.
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.
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)
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