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Effortless Lemon Bliss Tart

This Effortless Lemon Bliss Tart is made with a delightful graham cracker and pretzel crust, creamy lemon filling, and topped with fresh mixed berries. With just a few simple steps and easy-to-follow directions, this will be your go-to lemon dessert.
4
30 min
TOTAL TIME
820
CALORIES
$1.73
PER SERVING
Effortless Lemon Bliss Tart
Ingredients
CRUST
6 SERVINGS
Salted Butter
6 tbsp salted butter
melted
Honey
2 tbsp honey
Salted Pretzel Twists
1 cup salted pretzel twists
Graham Cracker Sheets
8 whole graham cracker sheets
FILLING
Lemon Zest
1 tbsp lemon zest
Honey
1/3 cup honey
Lemon Juice
1/3 cup lemon juice
Heavy Cream
3 1/2 cups heavy cream
Vanilla Extract
1 tsp vanilla extract
TOPPING
Mixed Fresh Berries
2 cups mixed fresh berries
Directions
START WITH
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 350 degrees F.
CRUST
2
In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs.
3
Add the melted butter and 2 tablespoons honey to the crumbs and pulse until the mixture holds together and starts to look like dough.
4
Press the dough into an 8 or 9-inch tart pan with a removable bottom to form a flat, even crust.
5
Transfer to the oven and bake until toasted, about 8 minutes.
FILLING
6
Meanwhile, combine the heavy cream, 1/3 cup honey, and lemon zest in a large pot.
7
Set over high heat and bring to a boil, boiling for 5 minutes.
8
Remove from the heat and whisk in the lemon juice, vanilla extract, and a pinch of salt.
9
Let cool for 10 minutes.
10
Carefully pour the lemon cream into the baked crust.
11
Cover and chill for 1 hour or until set.
TOPPING
12
Before serving, remove the tart from the pan and top with fresh mixed berries.
Health Info
Macros
55g
CARBS
65g
FAT
7g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why is my lemon tart filling too runny?
Why is my tart crust too crumbly?
How do I prevent a soggy crust?
My lemon tart doesn't have much lemon flavor. What can I do?
How can I avoid cracks on my lemon tart?
Why is my crust shrinking?
Can I make lemon tart without a tart pan?
Can I use store-bought lemon juice instead of fresh?
Should I serve the tart warm or chilled?
What can I use as toppings for a lemon tart?