Lemon Tart
This Lemon Tart features a sweet tart crust filled with a tangy lemon custard, perfect for any occasion.
Equipment
- Medium saucepan
- Fine Mesh Strainer
- Offset Spatula
Ingredients
Tart Crust
- 1 crust sweet tart crust or homemade pie crust or store bought 9" sweet pie or tart crust
Lemon Tart Filling
- 1 tablespoon lemon zest (1 lemon's worth)
- ½ cup lemon juice (from 1 – 2 lemons)
- ¾ cup white sugar
- 12 tablespoon unsalted butter cut in 1cm (½") cubes
- 3 whole eggs large
- 3 yolks egg yolks from large-size eggs
Instructions
Tart Crust
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling.
Lemon Tart Filling
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all filling ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on the stove over low/medium low heat. Whisk constantly until the mixture thickens enough to visibly mound on the surface when dolloped.
- Strain the mixture into a bowl using a fine mesh strainer.
- Pour the filling into the tart shell and smooth the surface using an offset spatula.
- Bake for 5 minutes. It will set more when cooled.
- Cool the tart fully to allow it to set before slicing to serve.
- Decorate if desired with lemon slices, edible flowers, raspberries, or dust with icing sugar.
Notes
If using significantly larger or smaller eggs, adjust the weight used accordingly. This recipe keeps up to 4 days in the fridge.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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