Lemon Tart
Sweet shortcrust tart shell filled with a sharp, glossy egg-free lemon custard — thickened with custard powder instead of yolks, lightened with whipped cream and finished with a curl of zest.
Per serving
Ingredients
- 1 shellBaked sweet tart shell
- 1 cupWater, pineapple juice or orange juice
- 1/4 cupSugar
- 1/4 cupCustard powder
- 3 tbsp (or as required)Lemon juice
- 1 tspLemon zest (optional)
- a pinchLemon yellow food colour (optional)
- 1/4 cupWhipped cream
- as neededLemon slices / zest curls, to decorate
Method
- 1
In a saucepan whisk the custard powder into a few spoons of the cold water/juice until smooth and lump-free.
- 2
Add the remaining liquid and the sugar and place over medium heat. Whisk continuously until the mixture thickens to a glossy custard, about 4 to 6 minutes.
- 3
Off the heat stir in the lemon juice, zest if using, and a tiny pinch of yellow colour. Taste and adjust the lemon — it should be sharp.
- 4
Cool the custard fully — covering with cling film touching the surface stops a skin forming.
- 5
Once cold, gently fold in the whipped cream (or pipe a whipped cream border later) to lighten the texture. Spoon into the baked tart shell and smooth the top.
- 6
Chill for at least 1 hour. Decorate with extra whipped cream rosettes and lemon zest curls or a thin lemon slice just before serving.