"Hunger is the best sauce in the world."--Cervantes

Lemon Custard Tart Recipe

  Tried it? Rate this Recipe:


This recipe for Lemon Custard Tart, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater
Added: Friday, April 20, 2007


3/4 tsp lemon peel
9 Tb butter softened
4 1/2 Tb sugar
1 1/2 Egg Yolk (Or one extra large)
1 1/2 Cups cake flour

5 Large Eggs
4 Large Egg Yolks
1 cup lemon juice
1 cup plus 3 Tb sugar
4 Tb butter
2 Tb Apricot Preserves
Lemon Slices for Garnish

1) Prepare pastry dough. In small bowl, with mixer at medium speed, beat lemon peel, butter and sugar until well blended; beat in egg yolk. Stir in cake flour until just blended. Shape dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.

2) Preheat oven to 425 F. On lightly floured surface, with floured rolling pin, roll out dough into a round about 1 inch larger all around than your removable bottom tart pan. Ease dough into tart pan to line evenly; trim edge even with the rim. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking. Line tart shell with foil.

3) Bake tart shell 10 minutes; remove foil and again prick the shell. Bake 5 minutes longer or until pastry is golden. (If pastry puffs up, gently press it back with a spoon) Cool tart shell on a wire rack.

4) Prepare filling: In heavy 2 quart saucepan, with wire whisk or fork, beat eggs and yolks until blended; stir in lemon juice and 1 cup sugar. Cook over medium low heat, stirring constantly until mixture thickens and coats a spoon well, about 15 minutes (mixture should be about 170 to 175, but do not boil or it will curdle) Stir in the butter until melted.

5) Into baked tart shell, pour lemon custard filling.

6) Refrigerate tart overnight so that filling is well chilled and firm.

7) About 1 to 2 hours before serving, preheat broiler. Cover edge of crust with foil to prevent over browning. Evenly sprinkle the remaining 3 Tb of sugar over the lemon custard filling.

8) Place tart in broiler at closest position; broil 6 to 8 minutes until the sugar melts and begins to brown, making a shiny crust. Chill

9) Carefully remove side of tart pan; slide tart onto a cake plate. In small saucepan over low heat, melt the apricot preserves. Brush top of tart with melted preserves.

To serve garnish the center of the tart with lemon slices.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Need to start on this one the day before you'll be enjoying it, and enjoy it you will!!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!