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Preparation Time: 25 minutes
Cooking Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Ingredients
For the Crust:
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- 3 tablespoons (24 g) powdered sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Lemon Custard Filling:
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- Zest of 1 lemon
- Juice of 2 lemons (about ½ cup or 120 ml)
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon vanilla extract
Directions
- Prepare the Crust:
- In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together. If it’s too dry, add an additional tablespoon of water.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Blind Bake the Crust:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork.
- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let it cool.
- Prepare the Lemon Custard Filling:
- In a saucepan over medium heat, whisk together the eggs, granulated sugar, milk, and heavy cream. Add the lemon zest, lemon juice, and cornstarch, whisking constantly to prevent lumps.
- Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
- Pour the custard filling into the pre-baked crust, smoothing the surface with a spatula.
- Bake the Tart:
- Reduce the oven temperature to 325°F (160°C).
- Bake the tart for 20-25 minutes, or until the custard is set but still slightly jiggly in the center.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Serving Suggestions
- Dust with powdered sugar and garnish with lemon slices or zest before serving.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve with fresh berries for added color and flavor.
Cooking Tips
- Ensure constant whisking of the custard to prevent curdling.
- Blind baking the crust prevents it from becoming soggy.
- Use fresh lemon juice for the best flavor.
Nutritional Benefits
- Lemons are rich in vitamin C and antioxidants.
- Eggs provide high-quality protein and essential amino acids.
- Dairy ingredients offer calcium and vitamin D.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, based on 8 servings)
- Calories: 350
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 150 mg
- Sodium: 150 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 6 g
Storage
- Store in the refrigerator, covered, for up to 3 days.
- Not recommended for freezing, as the custard texture may be compromised.
Why You’ll Love This Recipe
- The perfect balance of sweet and tangy flavors.
- A buttery, flaky crust complements the creamy lemon custard.
- Elegant presentation suitable for various occasions.
- Simple ingredients come together to create a sophisticated dessert.
Conclusion This Custard Lemon Tart offers a harmonious blend of tangy lemon and sweet, creamy custard encased in a buttery crust. Its elegant appearance and delightful flavor make it a standout choice for any dessert table. Whether for a special occasion or a simple treat, this tart is sure to impress and satisfy.