LEMON CUSTARD TART

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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

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.

Welcome Foxy UwU
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Overall, this is a great recipe for a classic lemon custard tart. It's easy to make and always turns out delicious.


Seth Bowman
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The instructions were a bit confusing in some places, but I was able to figure it out eventually. The tart was worth the effort though!


Jenny Brete
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This tart was a bit too sweet for me, but my kids loved it. I think I'll try reducing the amount of sugar next time.


Jam sohail Sohial
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The crust was a little too crumbly for my taste, but the filling was delicious. I'll definitely try this recipe again with a different crust.


Liyema Marhongo
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This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great dessert for any occasion.


Awabu Halidu
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I made this tart for my husband's birthday and he loved it! He said it was the best lemon custard tart he's ever had.


KING SOLOMON
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This tart is the perfect balance of sweet and tart. The lemon flavor is not overpowering, and the custard is smooth and creamy.


Tabish raffiq
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I'm not much of a baker, but this recipe was surprisingly easy to follow. The tart turned out perfectly and was a huge hit at my dinner party.


Abrar Abdulghaffar
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Wow! This tart was a showstopper! The presentation was beautiful and the taste was even better. My friends and family raved about it.


Ateeq Ateeq
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This lemon custard tart was a delightful treat! The tangy lemon filling perfectly complemented the sweet, buttery crust. I especially appreciated the detailed instructions, which made the process easy to follow.