Description
This Lemon Bliss Tart features a crisp, buttery crust made from crushed digestive biscuits and a silky-smooth lemon filling that’s tart, sweet, and sunshine-bright. It’s the perfect make-ahead dessert for spring and summer!
Ingredients
For the Crust:
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1 ½ cups crushed digestive biscuits (or graham crackers)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Lemon Filling:
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1 (14 oz) can sweetened condensed milk
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4 large egg yolks
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½ cup freshly squeezed lemon juice (about 3–4 lemons)
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1 tbsp lemon zest
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Pinch of salt
For Garnish:
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Whipped cream
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Lemon zest curls or slices
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Fresh berries (optional)
Instructions
1️⃣ Preheat oven: Set to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2️⃣ Make the crust: Mix crushed biscuits, sugar, and melted butter in a bowl. Press firmly into the tart pan, evenly on the bottom and up the sides. Bake for 8–10 minutes. Cool slightly.
3️⃣ Prepare the filling: In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, zest, and salt until smooth and thick.
4️⃣ Fill and bake: Pour the lemon mixture into the cooled crust. Bake for 12–15 minutes until just set but slightly jiggly in the center.
5️⃣ Chill: Cool at room temperature, then refrigerate for at least 3 hours (or overnight) until fully set.
6️⃣ Garnish and serve: Top with whipped cream, lemon zest curls, or fresh berries before slicing.
Notes
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Add a dash of vanilla extract or a bit of ginger to the crust for a twist.
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Make it ahead—it tastes even better the next day!
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Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 15 min
- Cook Time: 25 min