A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris. It’s my mom’s recipe and has been a favorite in my family for years.
This recipe is an absolute favorite of mine. It is like sunshine in a crust. My family loves it when I take the time to make this, especially in the spring when it is still cool out because it is so refreshing and reminds you of summertime being right around the corner.
Supplies needed for making your own Tart from Home:
Ingredients needed to make Lemon Custard Tart:
- 10-inch pie shell
- Large Eggs
- Lemon juice or approximately 9 lemons
- Granulated sugar
- Apricot preserves
- Cream of tartar
Can I freeze a Lemon Custard Tart?
Yes, you can freeze it for up to one month. You would want to thaw out in the fridge 24-32 hours prior.
If I make the Lemon Custard Tart beforehand, can I store it in the fridge?
Yes, the tart can be refrigerated overnight.
Lemon Custard Tart
- Tart Pan
- 1M open star piping tip
- piping bag
- bakers torch
- 1 refrigerated pie shell 10 inches
- 8 large eggs
- 8 large egg yolks set aside whites from 3 of the eggs for meringue
- 1 ½ c lemon juice approximately 9 lemons
- 8 oz butter
- 6 tbsp granulated sugar for browning on top of tart
- 4 tbsp apricot preserves
- ¼ c granulated sugar for meringue
- ¼ tsp cream of tarter
- Preheat oven to 400 degrees.
- Fit pie shell into the bottom of the tart pan and fit into and around the edges. Some dough should drape over the top edges of the pan.
- Using a rolling pin, roll across the top of the pan, trimming edges of dough even with the top edge of the pan.
- Prick the shell with a fork to help prevent shrinking.
- Cover the edges with a strip of foil to help prevent burning.
- Bake on the center rack of the oven for 10 minutes, then remove foil and continue baking for about 5 minutes or until golden brown. Remove to a wire rack to cool.
- In a 2-quart saucepan, using a wire whisk, beat eggs and egg yolks until combined.
- Stir in lemon juice and sugar.
- Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. (approximately 15 minutes)
- Stir in butter until melted.
- Pour filling into shell and refrigerate for at least 4 hours or overnight.
- Preheat broiler.
- Cover edges of the tart with a foil strip to prevent overbrowning. Sprinkle 3 tablespoons of granulated sugar across the top of the lemon filling.
- Place the tart under the broiler, closest to the heat source. Broil for several minutes, until sugar melts and browns. Watch carefully so the sugar does not brown too much.
- Remove tart from broiler and chill for about 1 hour.
- Remove sides of the tart pan by pushing up from the bottom and put on a plate.
- Warm apricot preserves in the microwave or on the stovetop just until melted.
- Brush the top of the tart with the preserves.
- Place 3 large egg whites in a mixing bowl. (saved from egg yolks used in the filling.) Beat on high speed while slowly adding ¼ cup granulated sugar and ¼ tsp. cream of tartar.
- Continue beating until the mixture thickens and forms stiff peaks.
- Pipe the border of the tart with the meringue, using a #1M open star tip.
- Place tart under the broiler to brown meringue or use a baker's torch to brown it.
- Chill for at least 3 hours before serving.