Naomi Judd’s Creamy Lemon Tart Recipe is the Best Lemon Tart | cakes

Naomi Judd's Creamy Lemon Pie Recipe Is the Best Lemon Pie

On page 184 of her cookbook, Naomi’s Home Companion, Naomi Judd shares her mom’s lemon pie recipe, which she calls “The Best Lemon Pie.” She writes, “This is another one of my mom’s best. To top it all off — a pun intended — just add mommy’s foolproof meringue from the Chocolate Meringue Pie (page 152).”

The lemon tart recipe is very easy to make. The homemade lemon curd is smooth, creamy and full of lemon flavour. We topped the cake with homemade whipped cream. Delicious!

public memorial to Naomi Juddtitled Naomi Judd: A River of Time Celebration, will be broadcast live from the Ryman Auditorium in Nashville on Sunday, May 15 at 6 p.m. ET on CMT. An encore presentation will air at 10 p.m. ET. ABCs Good morning America co-host Robin Roberts will lead the ceremony. Performers include Brandi Carlile, the Gaithers, Emmylou Harris, Little Big Town, Ashley McBryde and Allison Russell.

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Cuisine: American

Prep time: 10 minutes plus time to cool the filling

Cooking time: 10 minutes

Total time: 20 minutes plus time to cool the filling
Servings: 8


lemon filling

  • 3 large egg yolks
  • 1 1/2 cups sugar
  • 7 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups hot water
  • 1/2 cup freshly squeezed lemon juice (I used 3 large lemons)
  • 2 tablespoons butter

This is how you make it:

  1. To make the filling, in a heatproof bowl, lightly beat the egg yolks to break them up. Put aside.

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  2. In a medium heavy saucepan, whisk together the sugar, cornstarch, and salt. Stir in the hot water until smooth. Bring to a boil over high heat while stirring. When the mixture begins to thicken, reduce the heat to medium-low and cook, stirring, over a very gentle simmer for 5 minutes. Remove the pan from the heat.

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  3. Stir a few spoonfuls of the yolks. Stir the yolk mixture into the sugar mixture in the pan.

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  4. Cook over low heat, stirring, until thickened and bubbly, 3 to 5 minutes.

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  5. Remove the pan from the heat. Stir in the butter and lemon juice. (I used a sieve to catch the seeds.)

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  6. Place a piece greaseproof paper directly on the surface of the filling and let the pan cool.

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  7. Remove the greaseproof paper and spoon the cooled filling into the baked tart tin. Cover and refrigerate until ready to serve.

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Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens

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