traditional lemon custard pie

Zesty Lemon Delight: A Refreshing Tart Recipe

Servings: 8

Preparation Time:2 hours, plus cooling

Ingredients

Crust

• 1 cup plus 2 tablespoons (150 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar
• 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and diced

Filling

• 1 cup plus 2 tablespoons (225 grams) granulated sugar
• 1/4 teaspoon kosher salt
• 4 large or 5 medium-large lemons
• 5 large eggs
• 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and cut into pieces

Whipped cream and fresh berries, for serving (optional)

Preparing the Crust

First, preheat your oven to 350°F (175°C). To create the crust, combine flour, kosher salt, and sugar in a food processor. Toss in the cold, diced butter and blend until the mixture resembles coarse crumbs. It may take a little while to come together, so be patient! Once ready, set aside a small portion of dough for later. Place the remaining dough into a 9-inch round tart pan with a removable bottom, pressing it evenly across the base and up the sides. Chill in the freezer for 15 minutes until firm.

Parbaking the Crust

After chilling, poke holes all over the crust with a fork. Prepare a piece of foil by spraying it with nonstick spray and lay it over the crust, oil-side down, pressing it into shape. Parbake for 20 minutes; once done, carefully peel off the foil. If any cracks appear, simply patch them up with the reserved dough. Return the crust to the oven for an additional 5 minutes until the edges are golden and the base is dry. Set the crust aside to cool slightly.

Crafting the Luscious Filling

For the filling, in a medium saucepan, combine granulated sugar and kosher salt. Zest the lemons directly over the mixture, rubbing the zest in with your fingers to boost the flavor. Add the eggs and whisk until well-blended. Squeeze the lemons to extract about 2/3 cup of juice, straining it into the egg-sugar-zest mix. Place the pot on the stove over low-medium heat, stirring constantly until the mixture thickens, which should take around 5 to 10 minutes. It should resemble a custard texture. Gradually fold in the cold butter, stirring until fully melted and incorporated.

Baking the Tart

Carefully pour the rich filling into the pre-baked crust, even if it's warm from the oven. Bake for 15 minutes or until the filling is nearly set but still slightly wobbly in the center. Once baked, transfer the tart to the refrigerator and allow it to chill completely; it will firm up as it cools.

Serving the Tart

To serve, gently push up from the bottom of the tart pan to release the sides. Carefully transfer the tart onto a serving plate and cut into delightful wedges. For an extra touch, serve with whipped cream and a sprinkle of fresh berries on top Enjoy!