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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 5 votes
Prep Time 1 hour
Cook Time 5 hours
Cooling Time 3 minutes
Total Time 6 hours 3 minutes
Course Dessert
Cuisine American
Calories 544 kcal


  • 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.
    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.
  • 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.


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.


Serving: 1sliceCalories: 544kcalCarbohydrates: 73gProtein: 2gFat: 29gSaturated Fat: 16gCholesterol: 76mgSodium: 296mgPotassium: 98mgFiber: 1gSugar: 58gVitamin A: 743IUVitamin C: 19mgCalcium: 17mg
Keyword Lemon Custard Tart
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