Frozen Watermelon Lemon Cream Tarts (Printable)

Vibrant frozen dessert featuring sweet watermelon and tangy lemon cream in crisp tart shells

# What You’ll Need:

→ Tart Shells

01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Watermelon Purée

04 - 2 cups seedless watermelon, cubed
05 - 1 tbsp lime juice
06 - 1 tbsp honey

→ Lemon Cream

07 - 1/2 cup cream cheese, softened
08 - 1/3 cup sweetened condensed milk
09 - 1/3 cup heavy cream
10 - Zest of 1 lemon
11 - 2 tbsp fresh lemon juice

→ To Assemble & Garnish

12 - Fresh mint leaves (optional)
13 - Watermelon balls or slices (optional)
14 - Lemon zest

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
03 - Press the mixture evenly into the bottoms and sides of 6 mini tart pans.
04 - Bake for 8-10 minutes. Let cool completely.
05 - In a blender, purée watermelon, lime juice, and honey until smooth. Strain to remove any pulp.
06 - In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, heavy cream, lemon zest, and lemon juice. Beat until light and creamy.
07 - Pour the lemon cream into the cooled tart shells, spreading evenly.
08 - Spoon a thin layer of the watermelon purée over the lemon cream and lightly swirl with a skewer for a marbled effect.
09 - Freeze tarts for at least 3 hours or until set.
10 - To serve, let sit at room temperature for 10 minutes to slightly soften. Garnish with mint, watermelon balls, and extra lemon zest, if desired.

# Expert Tips:

01 -
  • The marble pattern makes these look like you spent hours, but the swirling technique takes literally seconds
  • They keep beautifully in the freezer for unexpected summer guests
  • That contrast between crisp shell and silky frozen filling is absolutely addictive
02 -
  • The watermelon layer must be thin or it will overpower the delicate lemon flavor
  • Room temperature cream cheese is non negotiable here unless you want tiny lumps in your cream
  • These need at least ten minutes on the counter before serving or they will be rock hard
03 -
  • Use a kitchen scale to measure the watermelon purée precisely for consistent results every time
  • If your tart pans are on the larger side, this recipe makes 4 tarts instead of 6

Go Back