Apple and Lemon Custard Tart


  • Pastry for one-crust (9-inch) pie 
  • 3/4 cup sugar 
  • 1/3 cup butter or margarine, melted
  • 3 large eggs 
  • 4 tablespoons lemon juice 
  • 2 tablespoons flour 
  • 2 Cosmic Crisp® apples, peeled, cored, and thinly 
  • sliced 
  • 3 tablespoons apple jelly 


  1. Heat oven to 425 degrees F. On lightly floured surface, roll out pastry to 11-inch round; line a 10-inch tart pan with pastry. Lightly prick bottom with fork. Bake pastry 8 to 10 minutes or until lightly browned. Set aside.
  2. Reduce oven heat to 375 degrees F. In large bowl with electric mixer, beat sugar and butter until blended. Add eggs, one at a time, beating well after each addition. Beat in 3 tablespoons lemon juice and the flour. Pour batter into prepared tart shell. Arrange apple slices over egg mixture. Bake 20 to 25 minutes or until set.
  3. Meanwhile, prepare glaze for tart: In small saucepan, combine remaining tablespoon lemon juice and the apple jelly. Cook over low heat, stirring, until jelly melts. Spoon glaze over warm tart. Cool completely before serving.

Other Info:

Servings: Serves 8

Nutrition Information:
Protein: 4g; Fat: 17g; Carbohydrate: 41g; Fiber: 1g; Sodium: 229mg; Cholesterol: 99mg; Calories: 327.


Blind Renaissance

Since 1972, Blind Renaissance has an extensive history of creating the strong visual identity and cohesive media presence demanded by the sophistication of marketing environments. We design engaging, client-specific promotional materials by combining an educated artistic sensibility, knowledge of advertising trends in multiple industries and the ability to appropriately utilize new design, web and printing technology.