There’s so much to adore about Lemon Bliss Tart. Here’s why it’s a must-try:

1. Bright and Tangy : The zesty lemon filling adds a refreshing twist to the rich, creamy texture.
2. Buttery Graham Cracker Crust : Provides the perfect crunchy base to contrast the silky filling.
3. Easy to Make : Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
4. Versatile : Serve it plain, dusted with powdered sugar, or topped with whipped cream or fresh berries for an elegant touch.
5. Make-Ahead Friendly : This tart tastes even better the next day, making it ideal for meal prep or entertaining.

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Ingredients You’ll Need

The secret to this tart lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 sheets, crushed)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the Filling:

• 4 large eggs (room temperature)
• 1 cup granulated sugar
• ½ cup freshly squeezed lemon juice (about 3–4 lemons)
• Zest of 2 lemons
• ½ cup heavy cream
• Pinch of salt

For Garnish (Optional):

• Powdered sugar (for dusting)
• Whipped cream
• Fresh berries (such as raspberries, blueberries, or sliced strawberries)

Step-by-Step Instructions

Ready to whip up this zesty, creamy tart? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Grease a 9-inch tart pan with a removable bottom or line it with parchment paper for easy removal.

Step 2: Make the Crust

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of the prepared tart pan to form an even layer. Use the back of a spoon or your hands to smooth it out.
3. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Prepare the Lemon Filling

1. In a large mixing bowl, whisk together the eggs and sugar until well combined.
2. Stir in the freshly squeezed lemon juice, lemon zest, heavy cream, and a pinch of salt. Mix until smooth and fully incorporated.

Step 4: Assemble and Bake

1. Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 20–25 minutes , or until the edges are set but the center is slightly jiggly.
3. Let the tart cool completely in the pan on a wire rack.

Step 5: Chill and Serve

1. Once cooled, refrigerate the tart for at least 2–3 hours , or until fully set.
2. Dust the top with powdered sugar or add a dollop of whipped cream and fresh berries before slicing and serving.