Best 2 Lemon Custard Tart Recipes

Indulge in the delectable symphony of flavors with our Lemon Custard Tart, a timeless classic that captivates the senses. This delightful dessert showcases a crisp, buttery crust that embraces a velvety smooth lemon custard filling, resulting in a perfect balance of tangy and sweet. Embark on a culinary journey as we unveil the secrets behind this irresistible treat, guiding you through each step of the process with detailed instructions and helpful tips. Discover how to craft the perfect pastry crust, achieve a luscious and creamy custard filling, and adorn your tart with an elegant glaze. Along the way, explore variations and additional recipes that elevate this classic dessert to new heights, such as a refreshing Lemon Curd Tart, a decadent Chocolate Ganache Tart, and a unique Lavender Lemon Tart. Prepare to tantalize your taste buds and impress your loved ones with this extraordinary Lemon Custard Tart.

Here are our top 2 tried and tested recipes!

LEMON CUSTARD TART WITH RASPBERRIES

Lemon Custard Tart with Raspberries image

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Provided by Geema

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

Preheat oven to 375, and place rack in center of oven.
Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
Add the lemon and orange juice and switch the machine on and off quickly just to combine.
Pour the filling into the prebaked pastry shell.
Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
Remove from oven and place on a wire rack to cool completely.
This tart can remain at room temperature for several hours before serving.
Up to 2 hours before serving, cover with washed and dried berries.

LEMON CUSTARD TART

Lemon Custard Tart image

This intensely flavored lemon tart is the perfect finale to a lovely meal. From Bon Appetit, April 1994.

Provided by swissms

Categories Tarts

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sugar
1/2 cup unsalted butter
7 tablespoons fresh lemon juice
4 teaspoons freshly grated lemon zest
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1/2 cup chilled unsalted butter, cut into pieces
2 tablespoons ice water
3/4 cup chilled whipping cream
1 -3 tablespoon sugar, to taste

Steps:

Filling:.
Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts.
Whisk eggs in medium bowl to blend. Gradually whisk in sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
Pour into bowl. Cool slightly. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.).
Pastry:.
Mix flour and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add water and blend until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim edges. Pierce pastry all over with fork. Freeze 15 minutes.
Preheat oven to 400°F
Line pastry with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes.
Remove foil and beans and bake until crust is golden brown, about 25 minutes. Transfer crust to rack and cooll completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
Spread lemon filling in crust. Cover and refrigerate at least 30 minutes or up to 2 hours.
Spoon whipped cream into pastry bag fitted with star tip. Pipe whipped cream rosettes around top edge of tart.

Tips:

Use fresh lemons. Fresh lemon juice and zest will give your tart the best flavor.
Don't overcook the custard. The custard should be thick and creamy, but not curdled. Cook it over medium heat, stirring constantly, until it has reached the desired consistency.
Let the tart cool completely before serving. This will allow the custard to set and the flavors to meld.
Serve the tart with fresh berries or whipped cream. This will add a touch of sweetness and freshness to the tart.

Conclusion:

Lemon custard tart is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and impressive dessert that will wow your guests.