After a long search, I finally discovered the slow cooker version of this recipe. It's absolutely tasty!

Lemon custard is one of those delightful desserts that brings a bit of sunshine to your table, no matter the season. Growing up in the Midwest, citrus fruits always felt like a special treat, especially during the colder months. This slow cooker lemon custard is a modern twist on a classic dessert, perfect for those busy days when you want a homemade treat without spending hours in the kitchen. The slow cooker does all the work, allowing you to focus on other tasks or simply enjoy some downtime. This recipe is great for family gatherings or a cozy night in, offering a creamy, tangy flavor that pairs beautifully with a variety of accompaniments.

This lemon custard is a versatile dessert that pairs wonderfully with fresh berries, like raspberries or blueberries, which add a pop of color and a burst of flavor. A dollop of whipped cream on top can add a touch of indulgence, while a sprinkle of crushed pistachios or almonds provides a delightful crunch. For a more substantial dessert, serve it alongside a slice of pound cake or a buttery shortbread cookie. The custard's bright lemony flavor also complements a cup of herbal tea or a glass of chilled white wine.

Servings: 6

1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
4 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
1 pre-made tart shell

In a mixing bowl, whisk together the sugar, lemon juice, and lemon zest until the sugar dissolves.

Add the eggs one at a time, whisking well after each addition.

Stir in the heavy cream, vanilla extract, and salt until the mixture is smooth and well combined.

Pour the custard mixture into the pre-made tart shell, spreading it evenly.

Place the filled tart shell into the slow cooker. Cover the slow cooker with a lid.

Cook on low for 2 to 3 hours, or until the custard is set and slightly jiggly in the center.

Once done, carefully remove the tart from the slow cooker and let it cool to room temperature.

Refrigerate for at least 2 hours before serving to allow the custard to fully set.

Garnish with a halved lemon in the center and serve chilled.

For a dairy-free version, substitute the heavy cream with coconut cream for a tropical twist. If you prefer a sweeter custard, increase the sugar to 1 1/4 cups. For a more intense lemon flavor, add an extra tablespoon of lemon zest. You can also experiment with different citrus fruits, such as lime or orange, for a unique flavor profile. To add a bit of texture, consider folding in a handful of toasted coconut flakes or finely chopped nuts before pouring the custard into the tart shell.