Lemon Custard Tart.
Ingredients
For the Crust:
1 ½ cups All-purpose flour
½ cup Unsalted butter (cold, cubed)
¼ cup Powdered sugar
1 Egg yolk
For the Filling:
4 Large eggs
1 cup Granulated sugar
¾ cup Fresh lemon juice + 1 tbsp Zest
½ cup Heavy cream
The Method
Prepare the Crust: Pulse flour, sugar, and butter in a food processor until it looks like coarse crumbs. Add the egg yolk and pulse until the dough forms. Press it firmly into a rectangular tart pan. Freeze for 15 minutes, then bake at 175°C (350°F) for 15–18 minutes until lightly golden. Let it cool slightly.
Make the Filling: Whisk the eggs and granulated sugar until smooth. Stir in the lemon juice, zest, and heavy cream. Whisk gently to avoid creating too many air bubbles, which ensures that glass-like finish seen in your photo.
The Final Bake: Lower the oven to 150°C (300°F). Pour the lemon mixture into the warm crust. Bake for 30–35 minutes, or until the center has a slight wobble but the edges are set.
Chill: This is the hard part—let it cool to room temperature, then refrigerate for at least 4 hours. This ensures clean, sharp slices.
Pro Tip: For that extra glossy top, you can brush the finished tart with a thin layer of warmed apricot jam or a simple sugar glaze.