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

Author: Rebecka Evans
Prep Time: 40
Cook Time: 25
Total Time: 1 hour 5 minutes

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Ingredients

Scale

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.