Introduction: A Tart That Tastes Like Sunshine

If you’re looking for a light, citrus-forward dessert that’s as elegant as it is easy to make, this lemon bliss tart is exactly what your spring or summer menu needs. It’s the kind of treat that feels right at home on a brunch table, a garden party, or a quiet afternoon with tea. With a creamy lemon filling and a buttery graham cracker crust, every bite is bright, zesty, and melt-in-your-mouth good.

Unlike heavier desserts or complicated tarts with pastry crusts, this recipe keeps things simple and satisfying. The graham cracker base (similar to a digestive biscuit crust) bakes quickly and requires no rolling. The lemon filling is a silky mix of sweetened condensed milk, egg yolks, and fresh lemon juice, making it a custard-style tart that’s both rich and refreshing. It’s a seasonal favorite featured often on Pinterest lemon tart boards for good reason.

For those who enjoy citrus-based sweets like our Lemon Cream Cheese Bars or a chilled lemon pie, this tart strikes a perfect balance between tangy and smooth. Serve it with a dollop of whipped cream or a handful of berries, and you’ve got a bakery-worthy dessert that comes together with minimal effort—but maximum flavor.

What Is a Lemon Bliss Tart?

The lemon bliss tart is a refined, custard-based dessert that combines the ease of a no-fuss crust with the vibrant flavor of citrus. It’s lighter than a cheesecake, more elegant than a pie, and perfectly suited for spring or summer occasions. The magic lies in its balance: a creamy lemon filling nestled inside a crisp graham cracker crust, baked just until set and chilled until firm. The result? A dessert that’s silky, zesty, and refreshingly sweet.

Unlike the more traditional lemon curd-based tarts or lemon meringue pies, this version uses sweetened condensed milk and egg yolks, which give the filling a smooth, custard-like texture that sets beautifully. There’s no tempering, double boiling, or pie dough rolling required—just a few basic ingredients and a simple stir-and-pour method.

This tart is a frequent favorite on Pinterest lemon dessert boards, thanks to its elegant appearance and ease of assembly. And if you’re building a dessert table, pair it with our Lemon Cream Cheese Bars or Banana Bread Brownies to offer variety in texture and flavor while sticking to classic, nostalgic ingredients.

---

Ingredient Breakdown: Why Each One Matters

Every component of this tart plays an essential role in achieving the right texture and flavor balance. Here’s how each ingredient contributes:

For the crust:

• Graham cracker crumbs (1½ cups): Provides a sweet, nutty base that holds its shape and complements citrus.

• Granulated sugar (¼ cup): Adds sweetness and helps bind the crust.

• Melted butter (6 tbsp): Acts as a binder and gives the crust richness and crispness.

For the lemon filling:

• Sweetened condensed milk (14 oz can): Offers creamy sweetness while replacing the need for added sugar.

• Egg yolks (4): Provide structure and help set the filling into a smooth custard.

• Freshly squeezed lemon juice (½ cup): Adds bold, tangy flavor and reacts with the yolks to help thicken the filling.

• Lemon zest (1 tbsp): Intensifies the citrus aroma and deepens the flavor.

Optional toppings:

• Whipped cream – Lightens the tartness with a creamy finish.

• Fresh berries – Adds color, texture, and natural sweetness.

• Thin lemon slices or zest curls – Enhances the visual presentation.

Need a visual? Browse Pinterest lemon tart presentations for inspiration.

---

How to Make the Lemon Bliss Tart – Step-by-Step

Step 1: Make the crust

• Preheat the oven to 350°F (175°C).

• In a bowl, stir together graham cracker crumbs, sugar, and melted butter until fully combined.

• Press mixture into the bottom and sides of a 9-inch tart pan.

• Bake the crust for 8–10 minutes, then let it cool slightly.

Step 2: Make the filling

• In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.

• Pour the filling into the pre-baked crust and spread evenly.

Step 3: Bake and chill

• Bake the tart for 12–15 minutes, just until the edges are set and the center has a slight jiggle.

• Cool on the counter for 1 hour.

• Refrigerate for at least 2 hours to fully chill and set the custard.

Step 4: Garnish and serve

• Just before serving, top with whipped cream, berries, or lemon slices.

• Use a sharp knife and wipe clean between slices for clean cuts.

Want a smoother finish? Check out custard tart techniques for professional prep tips.

---

Why This Recipe Works

This tart succeeds because it brings together a handful of ingredients in a way that feels both elevated and effortless. Here’s why it works:

• Creamy custard filling is rich without being heavy.

• Graham cracker crust is quick, flavorful, and foolproof.

• Fresh lemon juice and zest create a bright, fresh flavor that cuts through the richness.

• Chilled serving temperature makes it ideal for warm weather.

• Flexible toppings allow you to customize it for different occasions.

It also complements other spring favorites like our Chocolate Pie Recipe, offering guests a sweet citrus contrast to deep chocolatey desserts.

---

Variations of the Lemon Tart

Give your lemon tart a creative spin with these easy adaptations:

• Lemon-Lime Tart: Use a blend of lemon and lime juice for a more complex citrus flavor.

• Gingersnap Crust: Substitute graham crackers with crushed gingersnaps for a spiced twist.

• Mini Tartlets: Use a muffin tin to make single-serving versions for parties or brunch.

• Coconut Lemon Tart: Stir shredded coconut into the crust mixture or sprinkle it on top.

• Toasted Meringue Topper: Add a layer of meringue and toast with a torch for a lemon meringue-inspired finish.

Explore these variations on Pinterest citrus tart boards.

---

Make-Ahead and Storage Tips

One of the best things about this tart is how well it stores. Here’s how to keep it fresh:

• Refrigerate for up to 4 days: Store covered in the tart pan or in an airtight container.

• Do not freeze: The custard filling may separate or weep when thawed.

• Make 1–2 days ahead: Prepping ahead improves flavor and ensures a clean set.

• Add toppings last-minute: Whipped cream and berries should be added just before serving for best texture.

Need ideas on presentation or travel? Browse Pinterest dessert storage and transport hacks.

---

Tips for the Perfect Lemon Tart

• Use fresh lemon juice for a bright, natural citrus flavor—bottled lemon juice won’t offer the same impact.

• Zest before juicing to get the most out of your lemons without waste.

• Don’t overbake—a slight jiggle in the center means it’s done and will firm up as it cools.

• Chill thoroughly before slicing to prevent runny texture.

• Strain the filling for an ultra-smooth custard if desired.

This tart uses techniques similar to a classic custard tart, but with a modern citrus twist.

---

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended. Bottled juice lacks the brightness and complexity that makes this tart stand out.

What can I use if I don’t have a tart pan?
You can use a 9-inch pie pan. The crust and filling will still work, though the sides won’t be quite as crisp.

Why is my filling runny?
It may be underbaked or not chilled long enough. Bake until the center is just jiggly and refrigerate for at least 2 hours before slicing.

Can I freeze the tart?
Freezing is not ideal. The custard may become watery or separate after thawing.

Is this the same as lemon meringue pie?
No. This tart has a condensed milk–based custard without a meringue topping, and the crust is graham cracker instead of traditional pastry.

Can I make this dairy-free?
You can try using coconut condensed milk and plant-based butter, though results may vary.

How long can I store leftovers?
Up to 4 days in the fridge. Be sure to cover the tart to keep the crust from drying out.

Can I make mini versions for a party?
Yes! Use muffin tins lined with paper or mini tart pans for beautiful single-serve treats.

Print