This Lemon Custard Tart is the perfect combination of tangy and sweet, with a buttery, flaky crust and a smooth, creamy lemon custard filling. Ideal for any occasion, from a casual gathering to a special celebration, this tart is sure to impress your guests. The fresh, vibrant flavor of lemon pairs beautifully with the richness of the custard, creating a refreshing dessert that’s both satisfying and indulgent.
Preparation, Cook, and Total Times
- Preparation Time: 30 minutes (excluding chilling and baking times)
- Cook Time: 45 minutes
- Total Time: 3 hours (including chilling)
- Servings: 8-10 servings
Cuisine This dessert is a classic from French cuisine, often featured in pastry shops and bakeries. It combines a traditional shortcrust pastry with a rich lemon custard filling, making it a popular choice for spring and summer events.
Full List of 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
Step-by-Step Cooking Directions
1. Prepare the Crust:
- In a mixing bowl, combine the all-purpose 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 the ingredients together until the dough starts to come together. If the dough is too dry, add another tablespoon of water.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Blind Bake the Crust:
- Preheat your 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 the dough into the pan, then trim the excess dough from the edges. Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes, until the crust is lightly golden. Let it cool completely.
3. Prepare the Lemon Custard Filling:
- In a medium saucepan over medium heat, whisk together the eggs and granulated sugar until smooth.
- Add the whole milk, heavy cream, lemon zest, lemon juice, and cornstarch. Continue whisking constantly to prevent lumps from forming.
- Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon. Be sure to keep stirring to prevent the custard from curdling.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool slightly.
4. Assemble and Bake the Tart:
- Pour the lemon custard filling into the pre-baked crust, smoothing the surface with a spatula to ensure it’s even.
- 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.
- Remove the tart from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours to allow the custard to fully set.
5. Serve the Tart:
- Once the tart has cooled and set, it’s ready to serve. Garnish with fresh berries, mint leaves, or a dusting of powdered sugar, if desired. Slice and enjoy this deliciously creamy and tangy lemon tart.
Serving Suggestions
- Serve this tart as a refreshing dessert after a rich dinner or at a spring/summer gathering.
- Pair it with a light dessert wine or a cup of tea for an elegant treat.
- Add some whipped cream or a dollop of Greek yogurt for extra creaminess.
Cooking Tips
- Chill the Dough: Don’t skip the step of chilling the dough. This helps it hold its shape and prevents it from shrinking during baking.
- Prevent Lumps in the Custard: Stir constantly while cooking the custard mixture to prevent lumps from forming. Adding the milk in batches helps achieve a smooth consistency.
- Cool Completely: Be sure to allow the tart to cool fully before refrigerating to ensure the custard sets properly.
Variations to Try
- Fruit-Topped Lemon Tart: Add fresh berries (like raspberries or blueberries) on top of the tart before serving for a fruity twist.
- Ginger Crust: Add a bit of ground ginger to the crust for a subtle spice that pairs wonderfully with the lemon custard.
- Lime Custard: Swap out the lemon juice and zest for lime juice and zest for a different citrus flavor.
Conclusion This Lemon Custard Tart is a beautiful dessert that balances the richness of the custard with the freshness of the lemon. Whether for a special occasion or a casual gathering, it’s sure to impress. The buttery, crisp crust and smooth, creamy filling make it an unforgettable treat. Give it a try and enjoy the delightful flavors of this classic dessert.
10 Comprehensive FAQ Section
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Can I use a pre-made crust for this tart? Yes, if you’re short on time, you can use a pre-made tart or pie crust, but homemade crust gives a fresher taste.
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How do I know when the custard is set? The custard should be firm but still slightly jiggly in the center. It will continue to set as it cools.
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Can I use low-fat cream or milk? Yes, you can use low-fat versions, but the tart may be slightly less rich.
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Can I freeze the lemon tart? While the tart can be frozen, the texture of the custard may change after freezing. It’s best enjoyed fresh or within a few days of refrigerating.
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Can I make this tart ahead of time? Yes, the tart can be made a day or two in advance. Just keep it refrigerated until you’re ready to serve.
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What can I use as a substitute for heavy cream? You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
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How can I make the crust gluten-free? Use a gluten-free all-purpose flour blend to make the crust gluten-free.
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Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
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How do I store leftover lemon tart? Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
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Can I add a meringue topping? Yes, a toasted meringue topping would be a delightful addition to this tart for an extra touch of sweetness.