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?

A: While freshly squeezed lemon juice is recommended for the best flavor, you can use store-bought lemon juice as a substitute.

• Q: Can I use a different type of citrus fruit for this tart?

A: Yes, you can experiment with different citrus fruits like lime or orange to create variations of this tart.

• Q: Can I make this tart ahead of time?

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.