Easy Lemon Custard Tart

The Lemon Custard Tart is a delight—elegant and surprisingly simple to make. It always comes out beautifully. While you can purchase a pre-made crust, I encourage you to attempt making your own. This tart is ideal for Easter, summer gatherings, and even Thanksgiving!

Preparation Method

• For this recipe you'll need a food processor to prepare the crust. It's hands down the easiest method.

• If you're out of sugar, simply place some in a blender, pulse it a few times, and voilà! You've got powdered sugar. I haven't purchased powdered sugar in years; I just blend it as needed!

  
  

Items Needed:

Food Processor

Plastic Wrap

Rolling Pin

9 inch Tart Pan - preferably with removable bottom

Stand or Hand Mixer

Ingredients Needed -

For the Crust

• 1.5 cups (180g) all-purpose flour

• 1/2 cup (55g) powdered sugar

• 1/4 tsp salt

• 1/2 tsp almond extract

• 1 egg

• 1/2 cup cold butter cut into slices

For the Lemon Custard

• 6 eggs

• 1 cup sugar

• 4 lemons, zested and juiced

• 3/4 cup heavy cream

For the Toppings

Feel free to get creative! You can use any kind of berries, kiwi, or peaches. The topping possibilities are limitless, but I especially love how red fruit makes this dish pop!

For the crust, begin by whisking your flour, powdered sugar, and salt together until well combined. Transfer the mixture to a food processor. Add the butter, pulsing 15-20 times until you achieve a crumbly texture.

Incorporate the egg and almond extract, pulsing until the mixture is slightly doughy, but not forming a ball. Your dough should look like this.

Remove the crust from the food processor and shape it into a disc. Wrap it in plastic wrap and refrigerate for at least one hour.

Remove the dough from the refrigerator and roll it out to 10 inches to fit your 9-inch tart pan. Gently press the dough into the pan. Use your rolling pin to trim the excess dough by rolling it over the edge of the tart pan, then pierce the bottom with a fork. Freeze for approximately 30 minutes.

To blind bake the crust, place parchment paper and pie weights in the center. Make sure the parchment paper covers the whole crust. I prefer just using dry beans as weights, and they work great! Bake at 350°F for 20 minutes. For a no-bake tart, continue baking for an extra 5 minutes with weights removed until the crust is lightly browned. Your crust should look like this. Allow it to cool completely before adding the filling.

Golden-brown cooled tart shell with a perfectly baked texture ready for filling.

For the filling

Preheat the oven to 250°F. Prepare the lemon custard by adding the eggs to a stand mixer or a bowl and beat them. With a paddle attachment, incorporate sugar, lemon juice, lemon zest, and heavy cream, mixing for approximately 2 minutes. Once well combined, let it sit for 10 minutes. Strain the mixture and transfer it to a pourable bowl. (This will facilitate the next step)

Place the tart shell, still in its tin, on a baking sheet and put it in the oven. Pour the lemon custard mixture into the shell and carefully slide it into the oven. Bake for about 35 minutes or until the outer part is set when gently shaken. Your custard can set quite quickly, so be cautious not to overcook. Allow tart to cool completely before decorating