Lemon Custard Tart - Recipe

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LEMON CUSTARD TART

FILLING:

3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt

CRUST:

1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil
2 tbsp. milk
9" tart pan (with removable bottom)

Preheat oven to 325 degrees.

Crust: Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan.

Filling: Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes.

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recipe reviews
Lemon Custard Tart

· Oct 6 · #47507

Brian (Michigan) says:

I made this using refrigerated pie crust. Easy to make. turned out great.

· Jun 3 · #101996

Deanna M. (Ontario) says:

Awesome!! Delicious and easy :D definitely will make again.

· Aug 2 · #166877

PKing (Nevada) says:

This is the best lemon tart ever, to make a super crust just grind 4oz of saltine crackers, and 1 stick of butter, spread it on pie pan just like a graham cracker crust, this is the very best, thank you for this recipe.

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