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Triple Lemon Tart

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Prep Time: 40 minutes
Cook Time: 25 minutes
Author: Rebecka Evans

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
  • 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