An extraordinary tart with rich, tangy custard and a strong lemon flavor that is hard to beat for great taste. Astounding.

Tangy Lemon Custard Tart
Recipe type: Desserts
Serves: 8
  • 1 2/3 Cups whole-wheat pastry or unbleached white flour
  • 2 Tablespoons date sugar
  • 4 Tablespoons chilled unsalted butter
  • 1 egg white
  • 1 Tablespoon apple cider vinegar
  • 4 Tablespoons ice water
  • grated rind of 1 small lemon
  • juice of 2 medium lemons
  • 1/2 Cup 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 over mix. Add egg white, vinegar and enough of the ice water to form a ball of dough. Wrap in plastic wrap a 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.
  4. Bake for 10 minutes, then lower heat to 350 degrees and bake until firm and lightly browned (about 30 more minutes).
  5. Makes 1 nine-inch tart.

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