Lemon custard tart
Indulge in the zesty delight of our Lemon Custard Tart, featuring a buttery crust made from all-purpose white wheat flour and filled with a creamy custard of milk, eggs, and fresh lemon zest. This easy-to-follow recipe includes just the right amount of sugar to balance the tartness, creating a perfect dessert for any occasion. Try it today and savor the refreshing citrus flavor!
- 12 Apr 2024
- Cook time 75 min
- Prep time 40 min
- 6 Servings
- 6 Ingredients
Indulge in a delightful dessert with this Lemon Custard Tart recipe. With a perfectly balanced blend of tangy lemon zest and smooth custard, this tart is bound to impress your guests. Whether you're a seasoned baker or a novice in the kitchen, follow these simple steps to create a refreshing and elegant treat that will leave everyone asking for seconds.
Ingredients:
Instructions:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Sprinkle 2-3 tablespoons of cold water over the mixture, a tablespoon at a time, while gently mixing with a fork until the dough starts to come together. Be careful not to overwork the dough.
- Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess dough.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove the parchment and weights, then bake for another 10 minutes or until lightly golden. Allow the crust to cool.
- In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- Slowly pour the warm lemon-infused milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Carefully place the tart in the oven and bake at 375°F (190°C) for 20-25 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove the tart from the oven and allow it to cool to room temperature. Once cooled, you can refrigerate the tart for 1-2 hours to fully set the custard.
- Once chilled, your lemon custard tart is ready to be sliced and served. Enjoy it plain or with a dollop of whipped cream!
Tips:
- Ensure the butter is cold and cut into small cubes when mixing into the flour to achieve a flaky tart crust.
- For a smoother custard, whisk the eggs and sugar thoroughly before adding the milk and lemon zest.
- Pre-bake the tart crust with pie weights or dried beans to prevent it from puffing up and to ensure a crisp base.
- Allow the tart to cool completely before slicing to ensure clean and neat cuts.
- Store the tart in the refrigerator to keep it fresh and enhance the lemon flavor further.
Enjoy your freshly baked Lemon Custard Tart, a delightful dessert that perfectly balances tangy lemon flavors with creamy custard. Serve it chilled for a refreshing end to your meal. Whether enjoyed with a dollop of whipped cream or a sprinkle of powdered sugar, this tart is sure to become a favorite. Share it with loved ones and relish in the compliments you'll undoubtedly receive.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 0.94g | 2% |
| Sugar 20g | 20% |
| Fat | |
| Fat 20g | 23% |
| Saturated 10g | 33% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 130mg | 23% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 0.56mg | 4% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.71ug | 29% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 1.54ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 190mg | 6% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.05mg | 10% |
| Water | |
| Water 81g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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