• Cooking Time:
  • Servings:
  • Preparation Time:


  • Dough: Line a tart shell with a Pate Sucree
  • Custard
  • Fresh Lemon Juice 4.5 oz
  • Lemons, grated Zest .75 tbsp
  • Eggs 3
  • Sugar 3 oz
  • Heavy Cream 1 1/2 oz


  • Yield One 8” tart
  • Mixing Method Baked Custard
  • Scale to Enough too fill one 8” tart shell
  • Shape Pour into par baked tart shell
  • Finish Bake until just firm. Cool. Top may be caramelized (tourched) with sugar. (Optional)
  • Baking Temp 325F
  • Notes:
  • Lemon, sugar and zest go into a bowl. Mix
  • Mix heavy cream and eggs together.
  • Pour eggs into cream and whisk together.
  • Mix until incorporated.
  • Pour into pate sucree tart shell that has been pre baked.
  • Don’t over fill.
  • Bake at 325F in a still oven.
  • Removed when custard giggles.


Source Professional Baking p305

Categories: Dessert  Tart 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!