Lemon Pudding Tart with Homemade Pastry

A Lemon Pudding Tart is a timeless dessert that showcases the bright, tangy flavors of lemon in a delicate pastry shell. This elegant dessert consists of a buttery, flaky pastry crust filled with a creamy lemon custard. Making this lemon pudding tart requires a bit of patience but is definitely worth the effort. First, you’ll create a rich, buttery pastry from scratch. Then you fill it with a rich lemon custard made by tempering eggs with hot milk and infusing it with lemon. The top is then decorated with pastry flowers. The result? A tart that is as beautiful as it is delicious. Served it as dessert at the end of a meal, or for teatime. It's a perfect way to refresh the palate and satisfy your sweet tooth!

What is Lemon Pudding Tart?

A lemon pudding tart is a beautiful dessert featuring a buttery, flaky pastry crust filled with a creamy lemon custard. The top is adorned with delicate pastry flowers, taking this dessert from ‘plain homemade’ to guest-worthy! adding a touch of elegance to this classic dessert. The pastry flowers on top of a lemon pudding tart are not just for decoration. They add a delicate, buttery crunch to complement the creamy filling.

The type of lemon used can significantly impact the flavor of the tart. Some people prefer the tangy zest of Meyer lemons, while others opt for the classic lemon. The tart can be enjoyed both warm or cold, making it a versatile dessert for any occasion.

Recipe Pro Tips

• Keep your butter and dough as cold as possible to prevent the fat from melting and creating a tough pastry.
• Allow your dough to rest in the refrigerator before rolling it out. This relaxes the gluten and makes it easier to handle.
• Pre-baking your pastry crust helps prevent a soggy bottom.
• Aim for a consistent thickness in your pastry base for even baking.
• Use fresh lemons for the most vibrant flavor.
• Cook the custard over low heat, stirring constantly, to prevent scrambling the eggs.
• Pass the custard through a fine-mesh sieve to remove any lumps.
• Allow the custard to cool completely before pouring it into the pastry case. This will prevent a soggy bottom on the tart

How Do I Prevent the Pastry from Becoming Tough?

Using cold ingredients, resting the dough, and avoiding overworking it is key.

How Do I Make Pastry Flowers?

There are many tutorials online demonstrating different techniques for creating pastry flowers. Using cookie cutters is a popular method.

Can I Use Store-Bought Pastry for The Base?

Yes, you can use store-bought pastry for convenience. However, homemade pastry often offers a superior flavor and texture.

What Kind of Lemon Is Best for The Filling?

Both regular lemons and Meyer lemons can be used. Meyer lemons tend to be sweeter.

What Can I Serve with Lemon Pudding Tart?

Whipped cream, ice cream, or fresh berries are classic accompaniments.

More Lemon-y Desserts For Your Cravings!

Lemon Tiramisu

Mini Lemon Tarts

Lemon Cups

Creamy Lemon Pie

Lemon Posset

Lemon Cheesecake Bites

How To Store Lemon Pudding Tart?

Stored the tart in the refrigerator for up to 2-3 days.

How To Make Lemon Pudding Tart

Prepare the custard filling. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and milk until smooth.

Cook the mixture over medium heat, stirring constantly, until thickened and bubbly.

Remove from heat, stir in lemon juice and cream cheese until combined. Set aside to cool completely.

Now make the pastry. In a large bowl, whisk together egg, sugar, and lemon zest.

Whisk together the baking powder and flour, then add to the egg mixture.

Cut cold butter into small pieces and add to the bowl.

Use your hands to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Knead the crumbs into a dough until smooth. Then wrap it in plastic, and chill in the freezer for 10 minutes.

Preheat oven to 190°C/375°F. Roll out two-thirds of the chilled pastry dough and press into a 20 cm baking pan.

Pour the cooled cream filling into the pastry crust.

Roll out the remaining pastry dough and cut into flower shapes.

Arrange the flower cutouts on top of the filling to create a border.

Bake for 35 minutes, or until the pastry is golden brown and the filling is set.

Slice, serve, and enjoy