Triple lemon tart is a delicious and easy summer dessert. Layers of tart lemon curd and lemon pudding nestled into a flaky crust, with a topping of freshly whipped cream.
After making Paleo Lemon Curd several days ago, I was inspired to create another sweet, lemony dessert; Triple Lemon Tart. The tart lemon curd layered with fresh lemon pudding, and fresh whipped lemon cream was incredible.
If you'd like to save time with preparation, make both the lemon curd and pudding the day before and assemble the following night with lemon whipped cream.
I hope you like this triple lemon tart recipe as much as we do.
Triple Lemon Tart
Ingredients
For the Lemon Pudding
- 1 ½ cups sugar
- 7 Tablespoons cornstarch
- Dash if salt
- 1 ½ cups water
- 3 egg yolks beaten
- 1 teaspoon grated lemon peel
- 2 Tablespoons butter
- ½ cup fresh lemon juice
- 1 9 inch prepared pie crust
For the Lemon Curd
- 3 lemons
- 1 ½ cups raw honey after tasting the lemon curd, I would reduce the honey to 1 cup
- ¼ cup liquid coconut oil melt in microwave before cooking
- 4 extra large eggs
- ½ cup fresh lemon juice
- ⅛ teaspoon kosher salt I used Himalayan Sea Salt
- Refrigerate until ready to use
- 1 prepackaged pie crust
For the Lemon Whipped Cream
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup lemon curd
- Zest from ½ lemon about 1 teaspoon
Instructions
Directions for the Pudding
- In a heavy bottom saucepan combine sugar, cornstarch and salt. Mix well.
- Stir in water
- Bring to a boil over medium heat and stirring constantly
- Cook until mixture thickens, stir constantly for about 5 minutes
- Remove from heat
- Slowly stir a small amount of hot mixture into egg yolks to temper the eggs before adding them back to the heated sugar mixture
- Bring back up to heat, stirring constantly (some recipes require the mixture be brought back up to a boil, but I find it's not necessary)
- Remove from heat
- Stir in lemon peel and butter
- Slowly add the lemon juice until well combined and mixture is thick and shiny
- Refrigerate until ready to assemble
Directions for the Lemon Curd
- Remove zest from all the lemons with a grater and place zest and honey in a food processor. Process until smooth
- Add liquid coconut oil and process additional 1-2 minutes
- Add one egg at a time, process for 30 seconds after each addition
- Add lemon juice and salt and process
- Transfer mixture to a saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes
- Allow to cool completely and store in the refrigerator until ready to use
Directions for the Lemon Whipped Cream
- Whip heavy cream in a medium bowl until stiff peaks form, add powdered sugar and whip additional few seconds to combine, fold ¼ cup lemon curd and lemon zest into whipped cream
- Chill until ready to assemble
To Assemble Pie
- Step 1: Line a 9 inch tart pan with the pie crust, cut excess crust from rim or crimp
- Poke several hole in the bottom of the crust with the tines of a fork
- Bake at 350 degrees F. until light golden brown, about 8 minutes, remove and set aside
- Step 2: Spread 1 ½ cups lemon curd over the bottom of the baked pie shell
- Step 3: Spread 1 ½ cups lemon pudding over the lemon curd to form second layer
- Step 4: Spread lemon whipped cream over the top of pie, sprinkle with ½ teaspoon lemon zest, refrigerate for t least 30 minutes before serving.
Notes
- This pie has a lot of steps but is well worth the effort. Every bite is delicious, lemony tart, and sweet! I know you're going to love it!
Nutrition
Serving: 6g
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
Other delicious recipes using fresh lemons:
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