Lemon Bliss Tart
Satisfy your craving for something tangy and sweet with this delightful Lemon Bliss Tart recipe!
Ingredients:
- 1 pre-made pie crust
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 egg yolks, beaten
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
Instructions:
- Preheat your oven to 375°F.
- Place the pie crust in a 9-inch tart pan and prick the bottom with a fork. Bake for 10-12 minutes, or until lightly golden brown.
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth. Bring to a boil over medium heat, stirring constantly.
- Cook and stir for 2 minutes or until thickened.
- Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from heat. Gently stir in lemon juice, zest, and butter until blended. Pour into crust.
- Bake for 15-20 minutes or until filling is set. Cool on a wire rack. Refrigerate until serving.
Nutrition Information:
– Calories: 250
– Fat: 10g
– Carbohydrates: 38g
– Protein: 2g
Enjoy this Lemon Bliss Tart with a dollop of whipped cream on top for the ultimate dessert experience! #lemonblisstart #dessertlover #tartrecipe
Popular questions:
- Q: Can I use store-bought lemon juice instead of freshly squeezed?
- Q: Can I use a different type of citrus fruit for this tart?
- Q: Can I make this tart ahead of time?
A: While freshly squeezed lemon juice is recommended for the best flavor, you can use store-bought lemon juice as a substitute.
A: Yes, you can experiment with different citrus fruits like lime or orange to create variations of this tart.
A: Yes, you can prepare this tart in advance and refrigerate it until serving.
Helpful tips:
- For a more intense lemon flavor, add a little extra lemon zest to the filling.
- Serve the tart chilled for a refreshing treat on a warm day.
- Top with fresh berries or a dusting of powdered sugar for a decorative touch.
Expert Secrets:
- Ensure that the pie crust is fully baked before adding the lemon filling to prevent a soggy bottom.
- Whisk the egg yolks well before adding them to the hot sugar mixture to prevent them from scrambling.
- Use a fine grater to zest the lemon for a more delicate texture in the filling.