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How to Make the Perfect Lemon Bliss Tart with Buttery Biscuit Crust

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This Lemon Bliss Tart with a buttery biscuit crust and tangy lemon filling is the ultimate dessert for anyone who loves citrus flavors. The tart’s smooth filling, made with fresh lemon juice, sweetened condensed milk, and egg yolks, is perfectly complemented by a crispy, buttery crust. It’s topped with whipped cream or a light meringue, creating the ideal balance of sweet and tart.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup granulated sugar

For the filling:

  • 1 cup lemon juice (about 4–5 lemons)
  • 1 tbsp lemon zest
  • 1 can (14 oz) sweetened condensed milk
  • 3 large egg yolks
  • ½ tsp vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Lemon zest for garnish

Instructions

Preheat your oven to 350°F (175°C).

In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a tart pan to form a firm crust.

Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool completely.

In a separate bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, egg yolks, and vanilla extract until smooth.

Pour the lemon filling into the cooled tart crust and bake for 15-20 minutes, until the filling is set but slightly jiggly in the center.

Let the tart cool to room temperature, then refrigerate for at least 3 hours or overnight.

Before serving, whip the heavy whipping cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream onto the chilled tart.

Garnish with extra lemon zest before serving.

 

Notes

  • Chilling Time: Be sure to allow the tart to cool completely before refrigerating for at least 3 hours. The longer you chill it, the firmer the filling will be.

  • Substitutions: If you don’t have graham cracker crumbs, you can substitute them with digestive biscuits or shortbread cookies. The buttery flavor will still work wonderfully.

  • Topping Options: You can use whipped cream or meringue for the topping. Meringue gives it a more traditional lemon meringue pie feel, while whipped cream offers a lighter finish. Both options work beautifully.

  • Make-Ahead Option: This tart is perfect for making ahead, as it can be stored in the fridge for up to two days before serving.

Find it online: https://claradelish.com/how-to-make-the-perfect-lemon-bliss-tart-with-buttery-biscuit-crust/