Lemon Custard Tart
Oh man! I have been off of my game a little bit in the kitchen for the past month or so. It's not that I've lost my touch, but I have lost a ton of interest in actually making anything. I now understand the desire for spring from an adult's perspective... I am sick of eating preserves and baked goods! Already after being outside, cleaning up brush and pruning trees, I am noticing a bit more room in my jeans. That time of rest is so needed over winter, but we are ready to eat fresh greens again and work until we can no longer move... that good kind of sore! Being in the kitchen is something that I really just do not feel like doing. I am sure my passion for cooking will return as soon as we have loads of fresh produce to inspire and delight us.
However... I know that many of you come here just for the food! I decided to make this lemon custard tart to put me more in the mood for spring. There is something about lemon that makes me think sunshine! I actually tried baking with doTERRA's essential oils for the first time and was seriously impressed. They are one of the few oils on the market that are actually safe to ingest, and I have to say that I can trust a company that allows me to do that. It's one of the reasons that I picked them over others. You can learn more about doTERRA's oils by visiting our essential wellness page!
Ingredients + Recipe for the Crust |
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/2 sticks of butter, cubed
- 2 egg yolks
- 1 tbsp milk
- 1/4 tsp vanilla
- In a food processor, pulse the flour, sugar, and salt. If you do not have a food processor, you can simply sift these together.
- Pulse in the cold, cubed butter until large crumbs form. If you can do this with your hands as well!
- Add the egg yolks, milk, and vanilla and pulse a bit more until a dough ball forms. Place the dough onto the counter and shape into a disk. Cover with plastic wrap and refrigerate for at least one hour.
- Bring out from the fridge and let sit for about 5-10 minutes to warm up. With your hands, roll out the dough to fit your tart pan. Grease the tart pan with lard or butter. Gently form the dough into the pan, pressing the sides up and into the rounded edge. If there is overlap, fold it over and into the pan and press it in. If your dough comes apart, simply press it back together.
- Refrigerate for at least one hour.
- Preheat your oven to 400°F. Place a large sheet of parchment paper over the crust. Fill the center with either pie weights, or you can use some rice. Bake for 15 minutes. Remove the pie weights and bake another 15 minutes or until the crust is golden brown. Let cool to room temperature.
Ingredients + Recipe for the Custard |
- 2 cups whole milk
- 5 egg yolks
- 1 cup cup sugar
- 1/4 cup cornstarch
- zest of 2 lemons
- juice of 2 lemons
- 1/4 cup butter
- 1 tsp vanilla
- 5 drops lemon essential oil (optional)
- raspberries, blueberries, strawberries for topping
- Over the stove, heat the milk in a large saucepan over medium/low heat. You do not want to boil it, but just before.
- Combine the egg yolks, sugar, cornstarch, and lemon zest in a small bowl. Once the milk is heated, slowly pour it into the bowl while whisking constantly. Add the milk and egg mixture back to the saucepan and heat over medium. Continue to whisk constantly as it thickens, which should take under 5 minutes.
- Remove from heat and add the lemon juice, butter, vanilla, and lemon essential oil. Make sure if you are using an essential oil, it is labeled as safe for internal use! I cook only with doTERRA. You definitely don't have to add this, but it really helps boost the lemon flavor!
- Place the custard in a bowl and cover with plastic wrap. Refrigerate for at least one hour.
- Once chilled, add to your tart crust. Spread evenly. Top with your choice of fresh fruit! Serve immediately or after chilling.
This custard has a very light feeling to it. I really enjoyed it! The first few times I made it, it just didn't hold the lemon flavor that well. I kept adding more juice! Once I tried using the lemon essential oil, it really made an impact. You only need a few drops, so don't over do it. I think you will really love this recipe, especially the sugar-cookie like crust! If you have a food processor, definitely try making the crust in there instead. It saved me so much time!