Lemon Custard Tart Recipe
The creamy texture from the Custard and the tanginess from the Lemon in this Lemon Custard Pie will surely satisfy your taste buds. Do make it and let us know how you liked it.
The Lemon Custard Pie Recipe is a refreshing recipe that can be made for your house parties or any special occasions for your desserts. It is a recipe that will be loved by everyone, from kids to adults. The creamy texture from the Custard and the tanginess from the Lemon will surely satisfy your taste buds.
If you are looking for more Lemon Recipes, here are some :
Note: Do not bake the pie crust right away, just prepare the dough, roll the dough and fit it into the pie crust pan and refrigerate until the lemon filling is ready
How to make Lemon Custard Tart Recipe
To begin making the Lemon Pie (Tart) Recipe, preheat the oven to 170 degree Celsius. Combine the cold milk, flour in a bowl and stir until the flour is well dissolved. Keep it aside.
Using a stand mixer bowl or any other large bowl, beat sugar and butter until well combined. While it is beating add the egg yolks, one at a time, beating well after each addition until the mixture is soft and fluffy.
Continue beating and gradually stir in the milk flour mixture. Finally, fold in the lemon juice and the zest of the lemon and set aside.
In another bowl, whisk the egg whites until it stiff forms peaks. As you continue to whisk the egg whites you will notice they will turn from translucent to white in color and when you lift the whisk up it will stand up like a peak.
At this stage stop beating. It is important while whisking that the bowl and the whisk are completely dry and clean, else the stiff peaks will not form.
Fold the egg white mixture into the above lemon mixture. Pour this mixture into the prepared pie crust pan. Place the pie pan in the oven and bake for about an hour, until the top is slightly browned. The pie will be a little jiggly.
Remove from the oven and cool completely before you can refrigerate it. Before serving you can top it with slices of tropical fruits and mint.
Note: I love to make this in individual 4 inch pie pans, as it becomes easy to serve for parties and cuts well when in smaller pie pans.