The best delicious Tangy Lemon Custard Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangy Lemon Custard Tart recipe today!
Hello my friends, this Tangy Lemon Custard Tart recipe will not disappoint, I promise! Made with simple ingredients, our Tangy Lemon Custard Tart is amazingly delicious, and addictive, everyone will be asking for more Tangy Lemon Custard Tart.
What Makes This Tangy Lemon Custard Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangy Lemon Custard Tart.
Ready to make this Tangy Lemon Custard Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 2/3 c Whole-wheat pastry or
Unbleached white flour
2 tb Date sugar
4 tb Chilled unsalted butter
1 Egg white
1 tb Apple cider vinegar
4 tb Ice water
Grated rind of 1 small
Lemon
Juice of 2 medium lemons
1/2 c Light honey or to taste
2 Eggs
1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and
date sugar. Make a well in center of dry ingredients and grate in butter or
stir in oil. With fingers or a pastry mixer, combine butter and flour
mixture until it is the texture of cornmeal. Do not overmix. Add egg white,
vinegar, and enough of the ice water to form a ball of dough. Wrap in
plastic wrap and refrigerate for 10 minutes.
2. In a blender or food processor, combine lemon rind, juice, honey, and
eggs, and puree until smooth.
3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch
circle and press into a 9-inch tart pan (preferably one with fluted edges).
Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees
F and bake until firm and lightly browned (about 30 more minutes).
Makes 1 nine-inch tart.
Yields
8 Servings
Leave a Reply