Lemon Custard Tart Recipe

🧂 Ingredients

• 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
• 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

Instructions

• 1 Preheat the oven to 350°F.
• 2 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.
• 3 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.
• 4 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.
• 5 Bake the crust for 15 minutes, or until the pastry is slightly golden. Allow the
  pastry to cool in the tart tin.
• 6 In a medium bowl, whisk eggs, powdered sugar, lemon juice, milk (cream) and salt
  until smooth.
• 7 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.
• 8 Cool completely or refrigerate. Dust with powdered sugar just before serving or
  serve with sweetened whipped cream.

Nutrition Info