Butter Addict Gone Paleo!

No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free

Servings	Prep Time
8-10	10minutes

Passive Time

45minutes of cooling

Servings	Prep Time
8-10	10minutes

Passive Time

45minutes of cooling

Ingredients

Instructions

Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
With a rolling pin, roll out the bars until about 1/4-1/3″ inch thick.
Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
Pour the lemon filling into the crust and spread out evenly.
Top with cool whip.
Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!

Recipe Notes

*Soaking the cashews softens them, therefore, making them blend up easier.

**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust.