American · Dessert
Lemon Custard Tart
A lightened take on the classic lemon custard tart, built on a thin shortcrust shell with a tangy baked custard made from whole eggs, strained Greek yogurt and fresh lemon juice in place of the usual cream and condensed milk. Finished with fresh raspberries for brightness and a touch of fibre, it keeps all the sharp, silky character of the original at a fraction of the calories.
$1
25 minsPrep
28 minsCook
143 minsTotal
MediumLevel
Nutrition per serving
245Calories
8.6gProtein
9.4gFat
32.1gCarbs
13.5gSugar
1.6gFiber
78mgSodium
152mgChol
4.7gSat Fat
143mgPotassium
60mgCalcium
1.6mgIron
0.4mcgVitamin B12
12.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fresh Lemonade
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Make the pastry
rub cold cubed butter into sifted flour until it resembles coarse breadcrumbs, then bind with ice water into a smooth dough. Wrap and chill 20 minutes.
2
Roll the dough thin and line two 8cm individual tart tins, trimming the edges. Prick the bases with a fork and chill a further 10 minutes.
3
Blind bake the tart shells at 190C/375F for 10-12 minutes until pale gold, then cool slightly on a wire rack.
4
Whisk the whole egg, extra yolk, strained Greek yogurt, lemon juice, lemon zest, sugar and cornstarch together in a bowl until smooth and lump-free.
5
Pour the lemon custard filling into the warm part-baked shells and return to the oven at 160C/325F for 15-18 minutes until just set with a slight wobble in the centre.
6
Cool the tarts completely to room temperature, then chill for at least 1 hour to firm the custard fully.
7
Top each tart with fresh whole raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.3 oz8g ice cold water
- 7/87/8 eggs, beaten (45g)
- 5/85/8 egg yolks, beaten (10g)
- 2.1 oz60g full-fat, strained greek yogurt
- 1.2 oz35g fresh squeezed lemon juice
- 0.2 oz6g zested lemon
- 0.8 oz22g sugar white
- 0.1 oz4g cornstarch
- 1.1 oz30g whole, for garnish raspberry
