Lemon Bliss Tart

Instructions:

1. Make the Tart Crust:

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom or use a standard tart pan.
• Prepare the dough: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Slowly add the ice water, one tablespoon at a time, until the dough begins to come together.
• Form the crust: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes to chill.
• Roll out and bake: Roll out the chilled dough on a lightly floured surface until it’s large enough to fit the tart pan. Press the dough into the pan and trim the edges. Use a fork to prick the bottom of the dough.
• Blind bake: Line the dough with parchment paper and add pie weights or dried beans to prevent it from puffing up. Bake for 15-20 minutes, until lightly golden. Remove the paper and weights and bake for an additional 5-7 minutes until the bottom is golden brown. Set aside to cool.

2. Make the Lemon Filling:

• Combine ingredients: In a medium saucepan, whisk together the sugar, eggs, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and reaches a temperature of about 170°F (77°C) (or until it’s thick enough to coat the back of a spoon).
• Add butter: Remove from heat and stir in the softened butter until smooth and well combined. Add a pinch of salt to balance the flavors. Let the filling cool slightly before pouring it into the cooled tart crust.

3. Assemble the Tart:

• Fill the crust: Once the tart crust has cooled and the lemon filling has thickened slightly, pour the filling into the crust. Smooth the top with a spatula.
• Chill: Refrigerate the tart for at least 2-3 hours, or preferably overnight, to allow the filling to set and firm up.

4. Garnish and Serve:

• Add garnish: Just before serving, garnish the tart with fresh mint leaves, thin lemon slices, and a dusting of powdered sugar.
• Serve: Slice and enjoy the tart’s bright, zesty flavor and smooth texture!

Tips:

• For a smoother filling: You can strain the lemon filling through a fine mesh sieve before pouring it into the crust to remove any bits of egg or zest.
• Crust variation: If you’re short on time, you can use a pre-made graham cracker crust for a different texture or even a store-bought tart crust.
• Make ahead: This tart can be made the day before you plan to serve it, as the flavors and texture improve after chilling overnight.

This Lemon Bliss Tart is the perfect dessert for citrus lovers—tangy, creamy, and light, with a buttery crust. Let me know if you’d like more variations or have any questions about the recipe!