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Lemon Custard Tart

This Lemon Tart is an explosion of citrus flavor topped with fluffy meringue and tangy apricot preserves. It doesn't just look like it was crafted at a top-notch bakery—it tastes like it, too!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Calories: 5635 kcal
Course: Dessert
Cuisine: Vegetarian

Ingredients

  • 1 refrigerated pie shell 10 inch
  • 8 large eggs
  • 8 large egg yolks set aside whites from 3 of the eggs for meringue
  • 1½ cup lemon juice approx. 9 lemons
  • 1½ cup granulated sugar for filling
  • 8 oz butter
  • 6 tbsp granulated sugar for browning on top of tart
  • 4 tbsp apricot preserves
  • ¼ cup granulated sugar for meringue
  • ¼ tsp cream of tartar

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Fit pie shell into bottom of tart pan and fit into and around edges. Some dough should drape over top edges of pan.
  3. Using a rolling pin, roll across top of pan, trimming edges of dough even with top edge of pan.
  4. Prick the shell with a fork to help prevent shrinking.
  5. Cover edges with a strip of foil to help prevent burning.
  6. Bake on center rack of oven for 10 minutes, then remove foil and continue baking for about 5 minutes or until golden brown. Remove to wire rack to cool.
  7. In a 2-quart saucepan, using a wire whisk, beat eggs and egg yolks until combined.
  8. Stir in lemon juice and sugar.
  9. Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon. (approx. 15 minutes)
  10. Stir in butter until melted.
  11. Pour filling into shell and refrigerate for at least 4 hours or overnight.
  12. Preheat broiler.
  13. Cover edges of tart with a foil strip to prevent overbrowning. Sprinkle 3 tablespoons of granulated sugar across top of lemon filling.
  14. Place the tart under broiler, closest to heat source. Broil for several minutes, until sugar melts and browns. Watch carefully so sugar does not brown too much.
  15. Remove tart from broiler and chill for about 1 hour.
  16. Remove sides of tart pan by pushing up from the bottom and put on a plate.
  17. Warm apricot preserves in microwave or on stovetop just until melted.
  18. Brush top of tart with the preserves.
  19. Place 3 large egg whites in mixing bowl. (saved from egg yolks used in filling.) Beat on high speed while slowly adding ¼ cup granulated sugar and ¼ tsp. cream of tartar. Continue beating until mixture thickens and forms stiff peaks.
  20. Pipe border of tart with the meringue, using a #1M open star tip.
  21. Place tart under broiler to brown meringue or use a bakers torch to brown it.
  22. Chill for at least 3 hours before serving.

Nutrition Information

Calories 5635kcal (282%) Carbohydrates 670g (223%) Protein 86g (172%) Fat 303g (466%) Saturated Fat 156g (780%) Cholesterol 3451mg (1150%) Sodium 2989mg (125%) Potassium 1482mg (42%) Fiber 5g (20%) Sugar 548g (1096%) Vitamin A 9953IU (199%) Vitamin C 149mg (166%) Calcium 524mg (52%) Iron 16mg (89%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 5635

% Daily Value*

Calories 5635kcal 282%
Carbohydrates 670g 223%
Protein 86g 172%
Fat 303g 466%
Saturated Fat 156g 780%
Cholesterol 3451mg 1150%
Sodium 2989mg 125%
Potassium 1482mg 32%
Fiber 5g 20%
Sugar 548g 1096%
Vitamin A 9953IU 199%
Vitamin C 149mg 166%
Calcium 524mg 52%
Iron 16mg 89%

* Percent Daily Values are based on a 2,000 calorie diet.