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Lemon Custard Tart

Lemon Custard Tart
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Indulge in the delightful experience of making this creamy Lemon Custard Tart, where sweet and tangy flavors come together in perfect harmony. With a buttery shortcrust base and a luscious lemon filling, this dessert is not only visually appealing but also incredibly refreshing—ideal for spring and summer gatherings or cozy evenings at home. The simplicity of the recipe makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy a slice of sunshine on their plate. Whether you’re hosting a dinner party or treating yourself, this Lemon Custard Tart is sure to impress.

Ingredients

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  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • Pinch of salt
  • ½ cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2–3 tablespoons cold water
  • 1½ cups whole milk
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • ¼ cup cornstarch
  • Zest of 1 lemon
  • ½ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Crust: Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and cold water to form dough. Press into a tart pan and chill for about 30 minutes.
  2. Pre-bake: Preheat oven to 350°F (175°C). Prick crust with a fork and bake for about 12–15 minutes until lightly golden. Let cool.
  3. Prepare the Filling: In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks. Gradually add milk while stirring continuously. Cook until thickened. Remove from heat; stir in lemon juice, butter, and vanilla until smooth.
  4. Bake the Tart: Pour custard into pre-baked crust and bake for another 25–30 minutes until set with a slight jiggle in the center. Allow to cool before slicing.

Nutrition

Find it online: https://themealjournal.com/lemon-custard-tart/