Lemon Custard Tart

To begin making the Lemon Pie (Tart) Recipe, preheat the oven to 170 degree Celsius. Combine the cold milk, flour in a bowl and stir until the flour is well dissolved. Keep it aside.

Using a stand mixer bowl or any other large bowl, beat sugar and butter until well combined. While it is beating add the egg yolks, one at a time, beating well after each addition until the mixture is soft and fluffy.

Continue beating and gradually stir in the milk flour mixture. Finally, fold in the lemon juice and the zest of the lemon and set aside.

In another bowl, whisk the egg whites until it stiff forms peaks. As you continue to whisk the egg whites you will notice they will turn from translucent to white in color and when you lift the whisk up it will stand up like a peak.

At this stage stop beating. It is important while whisking that the bowl and the whisk are completely dry and clean, else the stiff peaks will not form.

Fold the egg white mixture into the above lemon mixture. Pour this mixture into the prepared pie crust pan. Place the pie pan in the oven and bake for about an hour, until the top is slightly browned. The pie will be a little jiggly.

Remove from the oven and cool completely before you can refrigerate it. Before serving you can top it with slices of tropical fruits and mint.

Serve the Lemon Custard Tart Recipe as a comforting Dessert after your dinner meal of Fettuccine Pasta Recipe In Tomato Basil Sauce, Summer Lettuce Salad and Garlic Bread.