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Home » Dessert » Lemon Custard Tart

Lemon Custard Tart

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 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.

Jump to:
  • Supplies needed for making your own Tart from Home:
  • Ingredients needed to make Lemon Custard Tart:
  • Can I freeze a Lemon Custard Tart?
  • If I make the Lemon Custard Tart beforehand, can I store it in the fridge?
  • Lemon Custard Tart

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.

Lemon Custard Tart

Supplies needed for making your own Tart from Home:

Tart or Quiche Pan

Piping bags and 1m piping tip

Culinary torch

Ingredients needed to make Lemon Custard Tart:

  • 10-inch pie shell
  • Large Eggs
  • Lemon juice or approximately 9 lemons
  • Granulated sugar
  • Butter
  • Apricot preserves
  • Cream of tartar

Lemon Custard Tart

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

Lemon Custard Tart

In this classic lemon citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry about an undercooked crust or a curdled filling.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 5 hrs
Cooling Time 3 mins
Total Time 6 hrs 3 mins
Course Dessert
Cuisine American
Calories 544 kcal

Equipment

  • Tart Pan
  • 1M open star piping tip
  • piping bag
  • bakers torch

Ingredients
  

  • 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

Instructions
 

  • 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.
    Foil Edge
  • 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.
    Egg and Egg Yolk
  • Stir in lemon juice and sugar.
    Lemon Juice and Sugar
  • Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. (approximately 15 minutes)
    Thickened Filling
  • Stir in butter until melted.
    Added Butter
  • 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.
    Foil Edge
  • 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.
    Under broiler
  • 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.
    Add apricot 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.
    Egg Whites
  • Continue beating until the mixture thickens and forms stiff peaks.
    Meringue
  • Pipe the border of the tart with the meringue, using a #1M open star tip.
    Piped Meringue
  • Place tart under the broiler to brown meringue or use a baker's torch to brown it.
    Torched Meringue
  • Chill for at least 3 hours before serving.

Notes

This is a simple custard pie, with a light lemony flavor. If you like to just pour the filling into the uncooked pie and bake it all together you can, however, it the lemony flavor will soak into the crust a little. But, if you prefer to pre-bake the crust, and get a crisper crust, please feel free.

Nutrition

Serving: 1sliceCalories: 544kcalCarbohydrates: 73gProtein: 2gFat: 29gSaturated Fat: 16gCholesterol: 76mgSodium: 296mgPotassium: 98mgFiber: 1gSugar: 58gVitamin A: 743IUVitamin C: 19mgCalcium: 17mg
Keyword Lemon Custard Tart
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Amy

    March 03, 2021 at 4:48 pm

    5 stars
    This looks lovely!

    Reply
  2. Cindy Mom the Lunch Lady

    March 03, 2021 at 8:06 pm

    5 stars
    What a beautiful tart!! I love anything lemon and my taste buds are puckering thinking about this dessert. Yum!

    Reply

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