Real California Milk Lemon Custard Tart


There are some good recipes on the Real California Milk Facebook page.  I played with this one a bit.

6 tablespoons butter
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon water
1/2 teaspoon salt
1 1/4 cups flour

5 egg yolks
1 teaspoon vanilla
1/3 cup sugar
zest of one lemon
tablespoon lemon juice
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
2 tablespoons butter


Preheat oven to 400 degrees. Have a removable tart pan ready.  In a skillet combine butter, oil, sugar, water, and salt. Melt over medium heat.  Add flour and mix.  Mixture will be crumbly.  Take off heat and press into tart pan.  Prick holes in the bottom of the crust and bake for 10 minutes.

Add egg yolks, vanilla, sugar, cornstarch, zest, juice, and salt to a saucepan and use whisk to blend. Add milk and whisk again.  Turn on medium heat and keep whisking until it thickens (only a few minutes). Take off heat and add butter, store until melted and incorporated. Pour into pie crust and refrigerate to set.

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