• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Tangy Lemon Custard Tart

  • Recipe Submitted by on

Category: Fruit, Desserts

 Ingredients List

  • 1 2/3 c Whole-wheat pastry or
  • Unbleached white flour
  • 2 tb Date sugar
  • 4 tb Chilled unsalted butter
  • 1 Egg white
  • 1 tb Apple cider vinegar
  • 4 tb Ice water
  • Grated rind of 1 small
  • Lemon
  • Juice of 2 medium lemons
  • 1/2 c Light honey or to taste
  • 2 Eggs


1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and
date sugar. Make a well in center of dry ingredients and grate in butter or
stir in oil. With fingers or a pastry mixer, combine butter and flour
mixture until it is the texture of cornmeal. Do not overmix. Add egg white,
vinegar, and enough of the ice water to form a ball of dough. Wrap in
plastic wrap and refrigerate for 10 minutes.

2. In a blender or food processor, combine lemon rind, juice, honey, and
eggs, and puree until smooth.

3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch
circle and press into a 9-inch tart pan (preferably one with fluted edges).
Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees
F and bake until firm and lightly browned (about 30 more minutes).

Makes 1 nine-inch tart.

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