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    Home » Dessert

    Lemon Custard Tart

    Published: Jan 27, 2021 · Modified: Aug 31, 2022 by Ashley Havecker

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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 4 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
    • Piping set and tips
    • 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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    « Pita Chips and Cheese Fondue
    Easy Ground Beef Stroganoff »

    About Ashley Havecker

    My name is Ashley Havecker. I'm a self-taught cook with decades of experience. It's a bonding experience when family and friends can gather together for a meal. This simple yet powerful bonding is why I’ve built Saving Mealtime to make mealtime more convenient and a precious time of day.

    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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