Lemon Bliss Tart Recipe 🍋✨

This Lemon Bliss Tart is a tangy, sweet, and creamy dessert that is perfect for spring and summer! With a buttery, flaky crust, a luscious lemon curd filling, and a light, fluffy whipped topping, this tart is a refreshing treat that’s easy to make yet sophisticated enough to impress at any gathering. The bright lemon flavor paired with the smooth texture of the filling makes every bite a burst of sunshine!

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Ingredients:

For the Tart Crust:

• 1 ½ cups (190g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 2-3 tablespoons ice water (as needed)

For the Lemon Curd Filling:

• 1 cup (240ml) fresh lemon juice (about 4-6 lemons)
• 1 tablespoon lemon zest
• 3/4 cup (150g) granulated sugar
• 4 large egg yolks
• 2 large eggs
• 1/2 cup (115g) unsalted butter, cut into pieces
• Pinch of salt

For the Whipped Cream Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions:

Step 1: Prepare the Tart Crust

1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan (with a removable bottom) or line with parchment paper.
2. In a food processor or a medium mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again to combine. Gradually add the ice water, one tablespoon at a time, until the dough just begins to come together. Be careful not to overwork the dough.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
5. Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Press it into the bottom and sides of the prepared tart pan.
6. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.
7. Bake the crust in the preheated oven for 15-20 minutes or until lightly golden brown. Let the crust cool completely before filling.

Step 2: Make the Lemon Curd Filling

1. In a medium saucepan, combine the fresh lemon juice, lemon zest, granulated sugar, and pinch of salt. Whisk until the sugar is dissolved.
2. In a separate bowl, whisk together the egg yolks and whole eggs. Gradually pour the lemon mixture into the eggs while whisking constantly to temper the eggs. This will prevent the eggs from curdling when added to the hot mixture.
3. Pour the egg and lemon mixture back into the saucepan and cook over medium heat, whisking constantly. The mixture should begin to thicken and coat the back of a spoon. This should take about 5-7 minutes.
4. Once thickened, remove the saucepan from the heat and stir in the butter a little at a time, whisking until fully incorporated and smooth.
5. Strain the lemon curd through a fine-mesh sieve to remove any curdled egg bits or zest, resulting in a smooth custard.
6. Allow the lemon curd to cool slightly, then pour it into the prepared tart crust. Smooth the top with a spatula.

Step 3: Chill the Tart

1. Refrigerate the tart for at least 2-3 hours to allow the lemon curd to fully set. For best results, you can chill it overnight to let the flavors meld together.

Step 4: Prepare the Whipped Cream Topping

1. In a chilled mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
3. Once the tart is set and ready to serve, spread or pipe the whipped cream on top of the lemon curd filling.

Step 5: Garnish and Serve

1. Garnish the top of the tart with additional lemon zest, fresh berries, or even a few mint leaves for a decorative touch.
2. Slice the tart into wedges and serve chilled. Enjoy the perfect balance of sweet and tart flavors with every bite!

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Storage Tips:

✔ Refrigerator: Store the tart in an airtight container in the fridge for up to 3-4 days.
✔ Freezer: You can freeze the tart for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

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Tips & Variations:

✔ Gluten-Free Version: Use a gluten-free flour blend for the crust to make the tart gluten-free.
✔ Vegan Version: For a vegan tart, substitute the butter with vegan butter and use coconut cream in place of the heavy cream for the topping. Also, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) in the curd. ✔ Berry Twist: Add a layer of mixed berries on top of the whipped cream before serving for an extra burst of flavor and color.

This Lemon Bliss Tart is a delightful dessert that balances the tangy brightness of lemon with a smooth, rich filling and a creamy topping. It’s sure to impress your guests with its beautiful layers and refreshing flavor. Perfect for any spring celebration or a light dessert after a heavy meal! Enjoy! 😊