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Lemon Custard Tart

  • Prep Time: 25 min
  • Cook Time: 10 min parbake, then 35-45 min
  • Total Time: 1 hr 20 min
  • Yield: 1 large tart
Perfect for the spring and summer seasons, this Lemon Custard Tart is made up of a fresh and flaky crust that is filled with a sweet yet tart lemon filling.
Lemon Custard Tart made with Almond Flour Baking Mix Artisan Bread Recipe



1 large egg white
4 Tbsp butter or coconut oil, melted and slightly cooled
2 Tbsp water
3 Tbsp granulated stevia
1 box Simple Mills Artisan Bread Mix


2 large eggs
2 large egg yolks
Zest of one large lemon
1/2 cup fresh lemon juice
1/2 cup granulated stevia


Lemon slices (raw or candied), optional
Powdered sugar, optional


PREHEAT the oven to 350°F

LINE a tart pan with a removable base and set aside

PREPARE the crust: in a large bowl, whisk together the egg white, melted butter (or oil), water and stevia. Add the bread mix, and mix until combined

GATHER the dough into a ball and transfer to the prepared tart pan. Use the heel of your hand to gently press the dough into an even layer across the bottom of the pan, then up the sides. Use your fingertips to pinch off the excess dough that rises above the edge of the pan

TOP the crust with a layer of parchment paper, then fill the shell with pie weights (see note) and cook for 10 minutes
MAKE the filling: in a stand mixer fitted with the beater attachment, or using a hand mixer, thoroughly mix the eggs and yolks together so that no clumps of white or yolk remain. Add the lemon zest, juice, and stevia, and beat until combined

REMOVE the parchment paper and pie weights (or beans) and pour the filling into the crust and bake, still at 350F, for 35-45 minutes until a firm crust forms on top, but the filling is still a little soft to the touch. If you prefer a less custard-y texture, bake an extra 5 minutes until firm

REMOVE and cool before serving. Garnish with lemon slices if desired, but if using raw lemon slices, remove them before eating. Alternately, you can dust the top of the tart with powdered cane or coconut sugar before slicing


There is no need to purchase expensive pie weights for this recipe! Just buy a bag of dried beans – any variety will do – and use them as pie weights. Let them cool and store them in a jar for re-use. Do not eat them once they’ve been used as pie weights, though!