Lemon Bliss Tart

Ingredients:

For the Shortbread Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter , cold and cubed
• 1 large egg yolk

For the Lemon Filling:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 1/2 cup heavy cream
• Pinch of salt

For the Topping (Optional):

• Whipped cream (sweetened with powdered sugar and vanilla extract)
• Meringue topping (see optional recipe below)
• Lemon zest curls or slices for garnish

Instructions:

Step 1: Make the Shortbread Crust

1. Preheat your oven to 350°F (175°C) . Grease a 9-inch tart pan with a removable bottom.
2. In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again until the dough comes together in a ball.
4. Press the dough evenly into the bottom and up the sides of the tart pan. Use the back of a spoon or the bottom of a measuring cup to smooth it out.
5. Prick the crust all over with a fork to prevent puffing, then bake for 15-18 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling.

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, heavy cream, and salt.
2. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon (about 10-12 minutes). Do not let it boil.
3. Once thickened, strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or zest pieces.
4. Pour the warm lemon filling into the pre-baked crust and smooth the top with a spatula.

5. Step 3: Bake the Tart

   1. Reduce the oven temperature to 325°F (160°C) .
   2. Place the filled tart on a baking sheet and bake for 10-12 minutes , just until the filling is set but still slightly jiggly in the center.
   3. Remove from the oven and let cool completely on a wire rack.
    

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   Step 4: Chill the Tart

   1. Once cooled, refrigerate the tart for at least 2 hours (or overnight) to allow the filling to fully set.
    

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   Step 5: Add the Topping and Serve

   1. Before serving, top the tart with whipped cream or meringue (optional recipes below).
   2. Garnish with lemon zest curls or slices for a beautiful presentation.
   3. Slice and serve chilled or at room temperature.
    

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   Optional Meringue Topping:

   Ingredients:

   • 3 large egg whites
   • 1/4 tsp cream of tartar
   • 1/2 cup granulated sugar
   • 1/2 tsp pure vanilla extract
    

   Instructions:

   1. In a clean, heatproof mixing bowl, whisk the egg whites and cream of tartar together.
   2. Set the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture is warm to the touch and the sugar dissolves (about 3-4 minutes).
   3. Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form. Add the vanilla extract and mix briefly.
   4. Spread or pipe the meringue over the chilled tart, then use a kitchen torch to lightly brown the tops for a classic finish.
    

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   Tips for Success:

   • Use fresh lemons: Fresh lemon juice and zest make a huge difference in flavor compared to bottled juice.
   • Prevent curdling: Strain the lemon filling to ensure a silky-smooth texture.
   • Make ahead: The tart can be made a day in advance and stored in the refrigerator.

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