Lemon Custard Tart Recipe

Horizontal top view of a sliced lemon custard tart with a wedge sitting on a nearby plate. Both the slice and the tart are dusted generously with powdered sugar, and a teacup nestled between contains an amber tea.

Lemon Custard Tart Recipe

This Lemon Custard Tart is the perfect balance of sweet and tart, and it's surprisingly easy to whip up. So grab your apron and your whisk, and let's get baking!

Prep Time30

Cook Time30

Total Time1

Servings: servings

Calories: 334kcal

Author: Stephanie Wilson

Ingredients

Shortcrust Pastry

1 ¾ cup all-purpose flour
1/3 cup powdered sugar
1 tablespoon lemon zest
1/4 teaspoon salt
1/2 cup butter cold, cubed
1 large egg beaten
1-2 tablespoons cold water or as needed

Lemon Custard

4 large eggs
1 cup powdered sugar (or superfine)
1/3 cup lemon juice (about 2-3 large lemons)
3/4 cup milk (whole is preferred) or heavy cream
1/4 teaspoon salt

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Instructions

For the shortcrust pastry

Preheat the oven to 350°F.
Food Processor Method: Add the flour, sugar, lemon zest, and salt into a food processor bowl fitted with a metal blade. Pulse to combine, and then add the cubed cold butter. Pulse for about 10 seconds until the mixture becomes coarse pea-size crumbs. Add the egg and process for about 5 seconds before adding the water and processing for about 20 seconds. The dough should begin clumping. If the dough is too dry or crumbly to pinch together, add additional water in tiny increments. If it's too wet, add tiny amounts of flour as needed.
By Hand Method: Add flour, sugar, lemon zest, and salt to a large bowl and mix. Add cold butter cubes into the flour and using your fingers or a pastry cutter, cut it into the mixture until it resembles coarse breadcrumbs. Combine the egg and 1 tablespoon of water, and make a well in the center of the flour. Stir just until the dough begins clumping, adding additional water sparingly as needed to bring the dough together.
Gather the dough into a ball and flatten it into a disc shape, kneading as lightly as possible. Then, turn it out onto a floured surface and roll out the pastry into a circle about ⅛- ¼ inch thick. Transfer the pastry to the tart and ease it into the base and sides. Trim off the excess and patch any holes with the remaining pastry. Prick the bottom of the crust with a fork and chill for a few minutes until cold.
Bake the crust for 15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart tin.

For the Lemon Custard

In a medium bowl, whisk eggs, powdered sugar, lemon juice, milk (cream) and salt until smooth.
Pour the custard into the cooled tart shell and bake in a 350℉ oven for 30 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean and the middle is set with a slight wobble.
Cool completely or refrigerate. Dust with powdered sugar just before serving or serve with sweetened whipped cream.

Notes

Chilling the shortcrust: The longer you leave the dough in the refrigerator, the more the dough relaxes, which is a good thing. I will often make the dough the evening before and blind bake the next day. But when time is short, I chill just until cold.

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