1 min read

Lemon tart

Makes 1 tart, 12 portions


  • 9 eggs

  • 400g caster sugar

  • Zest of 2 lemons

  • Juice of 5 Lemons

  • 250ml double cream

Sweet pastry

  • 250g of unsalted butter

  • 175g of icing sugar, sieved

  • 2 eggs

  • 400g of plain flour

  • 1 pinch of salt


For pastry

  1. Cream together the butter and sugar very lightly – do not overmix, or you will add too much air to the pastry

  2. Gradually add the eggs, mixing well between each addition. Make sure you scrape down the sides of the bowl so that all the ingredients are uniformly mixed

  3. Add the flour and salt and mix until you have a combined dough. Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes before rolling

For filling

  1. Preheat oven
  2. Whisk the eggs, caster sugar and lemon zest in a bowl until smooth
  3. Stir in lemon juice
  4. Add cream, then skim froth from top.
  5. Reduce oven temp to 120c
  6. Pour filling into hot pastry cases
  7. Bake for 30 mins or until almost set in the middle.

Created by Nick

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