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Lemon tart recipe

11 ratings

Delight your guests with this classic lemon tart recipe. With a sweet buttery crust and a rich tangy filling, this will look beautiful on your dessert table. See method

Serves 8
Takes 1 hr 20 mins plus cooling
364 calories / serving
Freezable
Vegetarian

Ingredients

175g plain flour, plus extra for dusting
75g icing sugar
90g cold unsalted butter, diced
1 medium egg yolk, mixed with 2 tbsp cold water
fresh raspberries, to serve (optional)
icing sugar, for dusting

For the filling

4 medium eggs
175g golden caster sugar
3 large lemons, zested and juiced (you need 100ml)
100ml whipping cream

Each serving contains

Energy
1525kj
364kcal 18%
Fat
17g 24%
Saturates
9g 46%
Sugars
31g 35%
Salt
0.2g 4%

of the reference intake
Carbohydrate 46.9g Protein 6.5g Fibre 0.9g

Method

Rub the flour, sugar, butter and a large pinch of salt between your fingers until it resembles fine breadcrumbs. Add the egg yolk and water mixture and stir in with a fork until the pastry begins to come together. Tip out onto a lightly floured surface and knead for a few secs to bring together. Preheat a baking sheet in the oven at gas 5, 190°C, fan 170°C.
Roll out the pastry to 5mm thick, then use to line a loose-bottomed 23cm fluted tart tin. Trim some of the excess pastry leaving a 1cm border. Transfer to the freezer for 10 mins.
Line the chilled tart case with baking paper and fill with baking beans. Transfer to the pre- heated baking sheet and bake for 10 mins. Remove the paper and beans, trim the edges again, then bake for another 8-10 mins until golden and sandy.
Reduce the oven to gas 3, 160°C, fan 140°C. For the filling, whisk together the eggs and sugar in a large bowl to combine. Stir in the zest of 2½ lemons, all the juice and the cream. Transfer to a jug, then carefully pour into the pastry case.
Bake for 35-40 mins until the filling is almost set but still has a slight wobble. Leave to cool completely on a wire rack, then remove from the tin.
Top with fresh raspberries, if you like, then scatter with the remaining lemon zest and dust with icing sugar to serve.

Freezing and defrosting guidelines

Freeze unbaked pastry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dessert recipes