Lemon Custard Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custard tart with bright lemon flavor, topped with fluffy meringue and tangy apricot preserves. Looks and tastes like a bakery creation with citrus brightness and sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
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
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 214mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.