Having made so many highly successful cakes out of Sue Shepherd’s recipe book, ‘The Gluten-free Kitchen’ I decided to make another one, the Lemon Custard Tart.

Lemon custard tart reipe

Rather than making my own pastry I used the Sweet Shortcrust Pastry I had in the freezer from The Pastry Pantry. The tart was reasonably easy to make, however my sister gave me a fair bit of slack when it came out of the oven as it seemed there was a bit too much liquid making it rather sogggy. Though everyone enjoyed the tart and most even went back for seconds. Maybe next time I should reduce the amount of milk and lemon juice?

A slice of tart

  • 1 sheet of gluten free pastry
  • 2 cups milk
  • 3 eggs
  • 1/2 cup lemon juice
  • 3 tablespoons finely grated lemon zest
  • 1/2 cup caster sugar
1. Defrost pastry at room temperature for 2-3 hours (do not defrost in the fridge)
2. Spray flan dish with oil, line with pastry sheet and trim off the excess
3. Cover tart base with baking paper, then fill with baking weights or uncooked rice
4. Bake in a preheated oven at 185° for 12-15 minutes and then set aside to cool

The blind baked pastry

5. To make the filling, pour the milk into a medium saucepan and bring to simmer over medium-low hear. Remove from the heat.
6. Place the eggs, lemon juice, lemon zest and sugar in a jug and whisk with electric beaters on low speed until just combined.
7. Increase the beater speed and whisk the hot milk into the egg mixture
8. Pour the filling into the cooked pastry case and bake for 15-20 minutes or until firm to touch. Remove from the oven and set aside to cool.

Just out of the oven