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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
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ADD TO PLAN
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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
8 sheets graham cracker
FILLING
Vanilla Extract
1 tsp vanilla extract
Lemon Zest
1 tbsp lemon zest
Honey
1/3 cup honey
Heavy Cream
3 1/2 cups heavy cream
Lemon Juice
1/3 cup lemon juice
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.
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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?