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Delicious Irish Lemon Custard Tart with a golden crust and creamy lemon filling

Irish Lemon Pudding Tart

A delightful dessert combining the tartness of fresh lemons with a creamy pudding-like filling in a buttery crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Irish
Calories: 275
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup unsalted butter Melting into a rich, creamy base for the crust.
  • 1 1/4 cups all-purpose flour Contributes to a crispy texture.
  • 3 tablespoons granulated sugar Balances the tart flavors.
  • 1/4 teaspoon table salt Enhances the flavors.
For the filling
  • 2 tablespoons unsalted butter, softened Combined with sugar in the filling.
  • 1/4 cup granulated sugar Adds sweetness to the filling.
  • 2 large eggs, whites and yolks divided Yolks contribute richness, whipped whites give lightness.
  • 2 large lemons, zested and juiced Provides vibrant flavor.
  • 1/2 cup all-purpose flour Helps bind the filling.
  • 1 1/4 cups milk Contributes creaminess.
For topping
  • Whipped cream and sprinkles Finishing touch.

Method
 

Preparation of the crust
  1. Melt the 1/2 cup of unsalted butter in a small saucepan over medium heat.
  2. In a large bowl, whisk together 1 1/4 cups of all-purpose flour, 3 tablespoons of granulated sugar, and 1/4 teaspoon of table salt.
  3. Pour the melted butter into the dry ingredients and mix until it forms a ball.
  4. Press the dough into the bottom and sides of an 8 or 9-inch tart pan.
  5. Cover with plastic wrap and refrigerate for about 30 minutes.
Baking the crust
  1. Preheat your oven to 350°F.
  2. Remove the dough from the fridge and prick the base with a fork.
  3. Bake for 10 minutes and let cool slightly.
Preparation of the filling
  1. In another bowl, cream together 2 tablespoons of softened unsalted butter and 1/4 cup of granulated sugar until light and fluffy.
  2. Add the egg yolks and beat until fully incorporated.
  3. Fold in the zest and juice of the lemons, then add 1/2 cup of flour and mix until smooth.
  4. Gradually stir in 1 1/4 cups of milk until the batter is smooth.
Combining ingredients
  1. In a medium bowl, beat the egg whites until stiff peaks form.
  2. Gently fold the whipped egg whites into the batter.
Baking the tart
  1. Pour the batter into the prepared crust and bake for 35-40 minutes.
  2. Remove from the oven and let cool slightly before serving.
Serving
  1. Serve topped with whipped cream and sprinkles.

Notes

For a more intense lemon flavor, consider using additional zest or juice. Allow the tart to sit for a few hours post-baking for better texture.