Begin your week with a slice of sunshine! This classic lemon custard tart, a beloved recipe often prepared for Mother’s Day celebrations, is a delightful fusion of crisp, buttery pastry filled with a smooth and zesty lemon custard. The tart combines the tangy freshness of lemon with the sweetness of homemade pastry, creating a dessert that feels both comforting and luxurious.
Why You’ll Love This: The lemon custard tart is a perfect balance of sweet and tart, making it an irresistible treat for any citrus lover. The homemade pastry is tender and flaky, providing a delightful contrast to the creamy lemon filling enhanced with a hint of Limoncello. This dessert not only tastes wonderful but also fills your kitchen with the aroma of fresh lemons, making the baking experience as enjoyable as the eating.
Perfect Occasion: This tart is ideal for any occasion that calls for a special dessert, whether it’s a family gathering, a festive celebration, or simply a way to make an ordinary day feel extraordinary. It’s particularly fitting for Sunday brunches, tea parties, or as a sophisticated dessert at dinner parties.
Decoration Tips: For a beautiful presentation, garnish the tart with thinly sliced lemon rounds, a sprinkle of powdered sugar, or even some fresh mint leaves for a pop of color. If you’re feeling adventurous, candied lemon slices make an elegant topping that adds both texture and intensified lemon flavor.
Ingredients:
- For the pastry:
- 300g all-purpose flour
- 100g sugar
- 100g butter
- 1 egg
- A pinch of salt
- Grated zest of 1 lemon
- 1/2 packet of baking powder
- For the lemon custard:
- 700ml whole milk
- 50ml lemon juice
- 1 small cup of Limoncello
- 60g all-purpose flour
- 3 whole eggs
- 200-220g granulated sugar
- Zest of 2 untreated lemons
Instructions:
- Prepare the pastry: In a bowl, mix sugar, butter, and lemon zest by hand. Add the egg, a pinch of salt, flour, and baking powder, sifting them together. Form a dough, wrap in cling film, and refrigerate.
- Make the custard: Heat milk with lemon zest without boiling. In another pot, whisk eggs and sugar until fluffy, then add flour and Limoncello. Gradually mix in the warm milk, return to low heat, and cook until thickened. Remove from heat, discard lemon zests, stir in lemon juice, and let cool completely, covering the surface with cling film to prevent a skin from forming.
- Assemble the tart: Roll out the pastry and line a 22 cm tart pan lined with parchment paper. Prick the base with a fork, pour in the custard, and cover with pastry strips.
- Bake: Preheat the oven to 180°C and bake for about 40 minutes until the pastry is golden and the filling is set.
Enjoy this classic lemon custard tart, a timeless treat that brings a touch of elegance and flavor to any table!
