Lemon Egg Custard Tart
This zesty Lemon Egg Custard Tart is the perfect balance of sweet and tangy, with a creamy, slimming-friendly filling and a buttery shortcrust base. Topped with fresh lemon slices and juicy blackberries, it looks AND tastes the part.
Also in these categories:
NutritionPer Serving
- Calories214
- Fat15g
- Saturates7.5g
- Carbs22g
- Protein5.7g
- Sugars2.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Bright, zingy and guaranteed to lift your mood, this Lemon Egg Custard Tart is the kind of dessert you’ll find yourself coming back to again and again. From looking at it, you’d think it takes hours to perfect, but in reality, it’s so simple to put together!
We’ve kept things nice and easy by using a ready-made shortcrust pastry case (because who really has time to make it from scratch?). The real star is the silky, citrus-packed custard filling, made with a handful of everyday, slimming-friendly ingredients. Once baked, it sets into a light, creamy texture that’s bursting with fresh lemon flavour.
For the finishing touch, a few slices of lemon and a scattering of juicy blackberries add just the right amount of colour and freshness, making every slice look as good as it tastes. All that’s left to do? Get the kettle on, cut yourself a generous slice, and tuck into your teatime treat.
What diets is this Lemon Egg Custard Tart suitable for?
This Lemon Egg Custard Tart is suitable for those following a vegetarian diet. It can also easily be made gluten-free, just be sure to swap out the following for a suitable version:
- Shortcrust pastry
Remember to take extra care when you’re cooking for people with allergies or specific dietary requirements. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make this Lemon Egg Custard Tart?
This post contains affiliate links. Find out what this means here.
You’ll need a 20cm loose-bottomed sandwich tin, mixing bowl, saucepan, and baking beans to make this recipe. If you’re missing any of these, not to worry! We’ve popped some links below. As for the ingredients, you’ll find everything on your local supermarket shelves.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
If you don’t have a suitable sandwich tin, you can order one like this easily online: 
If you don’t have a suitable mixing bowl, you can order one like this easily online: 
If you don’t have a suitable saucepan, you can order one like this easily online: 
If you don’t have any baking beans, you can order these easily online: 
How many calories are in this Lemon Egg Custard Tart?
There are only 214 calories in one serving of this Lemon Egg Custard Tart, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
Press the pastry sheet into a 20cm sandwich tin, leaving an overlap over the edge of the tin. Be careful to press firmly into the edges. Place into the fridge for 10 minutes.
Step 3
Line the pastry with a square of non-stick baking paper and pour in some baking beans. Bake for 10 minutes. Then remove the paper and baking beans and bake for a further 12 minutes, until lightly golden.
Step 4
Remove from the oven and lower the temperature to 150°C. Using a sharp knife, trim the edges of the pastry in line with the top of the tin. Leave to one side.
Step 5
To a mixing bowl, add the eggs, sweetener, lemon juice, and lemon zest, reserving 1 tsp of zest for later. Whisk with a balloon whisk, until fully combined.
Step 6
Add the cream alternative and milk to a small saucepan and set on a low-medium heat. Heat until just simmering — do not boil. Pour into the egg mixture very slowly, continuing to whisk the egg mixture as you pour in the hot cream and milk.
Step 7
Place the cake tin onto a baking tray and set on a shelf in your oven. Pour the egg and cream mixture into the pastry case, and bake for 35 minutes.
Step 8
The custard should be set round the edges but still have a slight wobble in the centre. Leave to cool completely in the tin.
Step 9
Remove the tart from the tin and transfer to a plate. Add the lemon slices and blackberries around the edge of the tart, then sprinkle over the reserved 1 tsp lemon, zest. Slice and serve!
What could I serve with this Lemon Egg Custard Tart?
This Lemon Egg Custard Tart is delicious all on its own, or you could serve it as part of an afternoon tea spread with some slimming-friendly options. Here are some ideas:
How do you know when your Lemon Egg Custard Tart is cooked?
You can tell your Lemon Egg Custard Tart is cooked when the custard is fully set around the edges, but with a slight wobble in the centre. This should take around 35 minutes in your oven.
How long can you keep your Lemon Egg Custard Tart in the fridge?
Once you’ve served up your Lemon Egg Custard Tart, it’s best enjoyed straightaway.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Lemon Egg Custard Tart in the fridge for approximately 2-3 days or so.
Can I freeze this Lemon Egg Custard Tart?
No, we do not recommend freezing this recipe.
ORDER Our NEW cookbook Slow Cooker NOW
Lemon Egg Custard Tart
This zesty Lemon Egg Custard Tart is the perfect balance of sweet and tangy, with a creamy, slimming-friendly filling and a buttery shortcrust base. Topped with fresh lemon slices and juicy blackberries, it looks AND tastes the part.
-
Prep Time
15 MINS
-
Cook Time
1 HR
- KCals 214
- Carbs 22G
Instructions
- Preheat the oven to 200°C.
- Press the pastry sheet into a 20cm sandwich tin, leaving an overlap over the edge of the tin. Be careful to press firmly into the edges. Place into the fridge for 10 minutes.
- Line the pastry with a square of non-stick baking paper and pour in some baking beans. Bake for 10 minutes. Remove the paper and baking beans, and bake for a further 12 minutes — until lightly golden.
- Remove from the oven and lower the temperature to 150°C. Using a sharp knife, trim the edges of the pastry in line with the top of the tin. Leave to one side.
- To a mixing bowl, add the eggs, sweetener, lemon juice, and lemon zest, reserving 1 tsp of zest for later. Whisk with a balloon whisk, until fully combined.
- Add the cream alternative and milk to a small saucepan and set on a low-medium heat. Heat until just simmering — do not boil. Pour into the egg mixture very slowly, continuing to whisk the egg mixture as you pour in the hot cream and milk.
- Place the cake tin onto a baking tray and set on a shelf in your oven. Pour the egg and cream mixture into the pastry case and bake for 35 minutes.
- The custard should be set round the edges, but still have a slight wobble in the centre. Leave to cool completely in the tin.
- Remove the tart from the tin and transfer to a plate. Place the lemon slices and blackberries around the edge of the tart, then sprinkle over the reserved 1 tsp lemon zest. Slice and serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made this Lemon Egg Custard Tart and loved it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
Join the conversation
Comment or ask our advice