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This lemon custard tart recipe will bring the sweet bite to your afternoon tea you’ve been looking for! It’s simple, and doesn’t take much for beginning bakers to get well antiquated with. If you’re in a rush, you can even take advantage of a store bought piecrust to speed things up a little bit! There’s no reason to fuss over a tea snack, of course! The whole point of an afternoon tea is to slow down and appreciate the little things. Why not start off with something sweet, filling and delicious?
See also: Looking for some more simple afternoon tea recipes? Check out our easiest afternoon tea recipes!
Our Favorite Lemon Custard Tart
Baked tarts provide that luscious texture, and sweet taste to the perfect afternoon tea. A little bit of crunch, some savories and a nice lemon custard tart could make for some seriously Instagram-worthy afternoon tea spread! (Don’t forget to share some pics with us!) A few tips: pre-made pie crusts are 100% OK, and don’t let anyone tell you otherwise! Next, fresh lemons are always going to give you the best taste. So make sure to squeeze roughly 9 medium sized fresh lemons for this recipe. Lemon juice contains additives that might sour an otherwise sweet and fresh tart! We’ll share lots of vibrant photos so you can follow along with the instructions step by step!
- 1 refrigerated pie shell (10 inch)
- 8 lg eggs
- 8 lg egg yolks (set aside whites from 3 of the eggs for meringue)
- 1½ c lemon juice approx. 9 lemons
- 1½ c granulated sugar for filling
- 8 oz butter
- 6 tbsp granulated sugar for browning on top of tart
- 4 tbsp apricot preserves
- ¼ c granulated sugar for meringue
- ¼ tsp cream of tartar
Lemon Custard Tart Instructions
Below you’ll find some stunning pictures of this light, sweet and tangy treat! Not to mention the instructions, of course. This easy to follow, and delightful recipe will add a seasonal touch of citrus to any cup of tea! Best shared with friends, it’s a welcome pick-me-up come the afternoon! (Also, it looks great on instagram!)
- Preheat oven to 400 degrees.
- Fit pie shell into bottom of tart pan and fit into and around edges. Some dough should drape over top edges of pan.
- Using a rolling pin, roll across top of pan, trimming edges of dough even with top edge of pan.
- Prick the shell with a fork to help prevent shrinking.
- Cover edges with a strip of foil to help prevent burning.
- Bake on center rack of oven for 10 minutes, then remove foil and continue baking for about 5 minutes or until golden brown. Remove to wire rack to cool.
- In a 2-quart saucepan, using a wire whisk, beat eggs and egg yolks until combined.
- Stir in lemon juice and sugar.
- Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon. (approx. 15 minutes)
- Stir in butter until melted.
- Pour filling into shell and refrigerate for at least 4 hours or overnight.
- Preheat broiler.
- Cover edges of tart with a foil strip to prevent overbrowning. Sprinkle 3 tablespoons of granulated sugar across top of lemon filling.
- Place the tart under broiler, closest to heat source. Broil for several minutes, until sugar melts and browns. Watch carefully so sugar does not brown too much.
- Remove tart from broiler and chill for about 1 hour.
- Remove sides of tart pan by pushing up from the bottom and put on a plate.
- Warm apricot preserves in microwave or on stovetop just until melted.
- Brush top of tart with the preserves.
- Place 3 large egg whites in mixing bowl. (saved from egg yolks used in filling.) Beat on high speed while slowly adding ¼ cup granulated sugar and ¼ tsp. cream of tartar. Continue beating until mixture thickens and forms stiff peaks.
- Pipe border of tart with the meringue, using a #1M open star tip.
- Place tart under broiler to brown meringue or use a bakers torch to brown it.
- Chill for at least 3 hours before serving.
Serving: 1slice | Calories: 544kcal | Carbohydrates: 73g | Protein: 2g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 296mg | Potassium: 98mg | Fiber: 1g | Sugar: 58g | Vitamin A: 743IU | Vitamin C: 19mg | Calcium: 17mg |