Lemon Custard Tart

 This traditional French-style lemon tart is a delightful blend of a buttery crust and a creamy, tangy lemon custard filling. Topped with a golden-brown sugar crust and a fluffy meringue border, it’s the perfect balance of elegance and refreshment. Whether for dessert or an afternoon treat, this tart brings a taste of Paris to your table.

Chef’s Tips

• Crust Tip: For a crispier crust, always pre-bake the pie shell before adding the filling. Use pie weights or dry beans to keep the crust from puffing up during baking.
• Lemon Juice: Freshly squeezed lemon juice works best for a bright, tangy flavor. You’ll need about 9 lemons to yield 1.5 cups of juice.
• Watch the Broiler: When caramelizing the sugar or browning the meringue under the broiler, stay close to prevent burning.
• Texture Tip: To ensure a smooth custard, stir constantly and avoid overheating the mixture while cooking. Strain the custard if needed for an extra silky texture.

Ingredients

• 1 refrigerated pie shell (10 inches)
• 8 large eggs (separated, reserve whites from 3 eggs for meringue)
• 8 large egg yolks (set aside whites for meringue)
• 1 1/2 cups lemon juice (about 9 lemons, freshly squeezed)
• 8 oz butter (unsalted, cubed)
• 6 tbsp granulated sugar (for browning on top of the tart)
• 4 tbsp apricot preserves (for glazing)
• 1/4 cup granulated sugar (for meringue)
• 1/4 tsp cream of tartar

Substitutions

• Pie Crust: Use homemade tart dough instead of a store-bought shell for a buttery, flakier crust.
• Sugar: Replace granulated sugar with superfine sugar for a smoother meringue texture.
• Apricot Preserves: Swap with orange marmalade or a clear glaze if needed.
• Cream of Tartar: Use a few drops of lemon juice as a substitute to stabilize the meringue.

Instructions

For the Crust:

1. Preheat the oven to 400°F.
2. Fit the pie shell into a tart pan, pressing it into the edges. Trim excess dough by rolling a rolling pin across the top.
3. Prick the bottom of the shell with a fork to prevent shrinking. Cover the edges with foil.
4. Bake on the center rack for 10 minutes. Remove the foil and bake for 5 more minutes or until golden brown. Transfer to a wire rack to cool.

For the Lemon Custard Filling:
5. In a 2-quart saucepan, whisk together 8 whole eggs, 8 egg yolks, lemon juice, and 6 tablespoons of granulated sugar.
6. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 15 minutes).
7. Remove from heat and stir in the butter until melted and smooth.
8. Pour the custard into the pre-baked tart shell and refrigerate for at least 4 hours or overnight.

Caramelizing the Top:
9. Preheat the broiler. Sprinkle 3 tablespoons of sugar evenly over the chilled lemon custard.
10. Cover the edges of the tart with foil to prevent overbrowning. Place the tart under the broiler for a few minutes until the sugar melts and browns. Watch closely to prevent burning. Chill for 1 hour.

Glazing the Tart:
11. Warm the apricot preserves until melted and brush them gently over the top of the tart for a glossy finish.

For the Meringue:
12. In a mixing bowl, beat the reserved 3 egg whites on high speed. Gradually add 1/4 cup sugar and cream of tartar, continuing to beat until stiff peaks form.
13. Pipe the meringue along the border of the tart using a piping bag fitted with a #1M open star tip.
14. Brown the meringue using a baker’s torch or place it briefly under the broiler until lightly golden.

Storage

• Refrigerate: Store the tart in the fridge for up to 2 days in an airtight container.
• Freeze: Wrap the tart tightly and freeze for up to 1 month. Thaw in the refrigerator for 24 hours before serving.

FAQs

This Lemon Custard Tart is a showstopper with its bright, citrusy flavor and velvety texture. Perfect for spring celebrations, summer brunches, or any special gathering, it’s guaranteed to impress with every bite!