Description
A bright, creamy lemon filling set on a crisp, buttery pastry — this simple yet elegant tart brings fresh citrus flavor and old-world comfort to your table. It’s perfect chilled for gatherings or served with a spoonful of whipped cream.
Ingredients
Scale
Shortcrust Pastry
- 1½ cups (190 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- Pinch of salt
- ½ cup (113 g) cold unsalted butter, cut into cubes
- 1 egg yolk
- 2–3 tablespoons ice-cold water
Lemon Custard Filling
- 1½ cups (360 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 3 large egg yolks
- ¼ cup (30 g) cornstarch
- Zest of 1 lemon
- ½ cup (120 ml) freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Make the pastry: In a mixing bowl combine the flour, sugar and a pinch of salt. Work the chilled butter into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse crumbs. Stir in the egg yolk and just enough cold water to bring the dough together. Press the dough into the base and up the sides of a tart or square cake pan. Cover and refrigerate for 20–30 minutes to firm up.
- Blind-bake the crust: Heat the oven to 350°F (175°C). Prick the chilled pastry with a fork and bake 12–15 minutes, or until it takes on a pale golden color. Allow it to cool slightly on a rack.
- Cook the lemon custard: In a medium saucepan whisk together the sugar, cornstarch, lemon zest and egg yolks. Gradually pour in the milk while whisking to combine. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and becomes glossy. Remove from the heat and immediately stir in the lemon juice, butter and vanilla. For the smoothest texture, pass the custard through a fine mesh sieve.
- Finish the tart: Pour the hot custard into the prebaked shell and smooth the surface. Return to the oven and bake 25–30 minutes — the center should be set but still have a gentle wobble. Let the tart cool on a rack, then chill thoroughly before cutting.
Notes
- Serve chilled and dust lightly with powdered sugar for a classic finish.
- For a firmer slice, refrigerate at least 4 hours or overnight.
- Lay very thin lemon rounds on the custard before baking for an attractive garnish.
- This recipe adapts well to a rectangular tart pan or a springform for easy removal.
- If you prefer a thicker custard, add an extra tablespoon of cornstarch when whisking the filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~310 kcal
- Sugar: 22g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 115mg