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How to make a lemon tart

Also known as tarte au citron, this elegant sweet treat has stood the test of time – light, buttery pastry filled to the brim with a gorgeously creamy citrus mixture and baked until golden. Learn how to make this easy baking recipe in just six easy steps. We've added a handy list of ingredients at the bottom of the guide – be sure to take a screenshot before you next go in store.

  1. Make the pastry

    In a large mixing bowl, beat 100g unsalted butter and 100g icing sugar until softened. Stir in 250g flour and a pinch of salt, then add 2 egg yolks with 1 tbsp water and continue mixing to a sticky dough, being careful not to overwork it. Shape the dough into a disc, then wrap in clingfilm and chill for 2 hrs.

    Make the pastry
  2. Roll the pastry

    Dust a clean surface with flour. Roll out the pastry to 3mm. Put a 25cm loose-bottomed fluted tart tin on a baking sheet and line with the pastry. Prick the base all over then freeze for 30 mins before trimming the excess pastry. Preheat the oven to gas 4, 180°C, fan 160°C.

    Roll the pastry
  3. Blind bake

    Scrunch up a large sheet of nonstick baking paper, then smooth it and use to line the pastry. Fill with baking beans and cook for 10 mins. Remove the paper and beans. Brush the pastry with egg white and cook for a further 10 mins, or until lightly golden. Remove and leave to cool.

    Blind bake
  4. Whisk the filling

    Reduce the oven temperature to gas 2, 150°C, fan 130°C. For the filling, put 150ml lemon juice in a mixing bowl. Add 110g caster sugar and 4 medium eggs, then gently whisk until combined. Pass the mixture through a sieve back into a bowl, then add 175ml double cream and the zest of 3 lemons.

    Whisk the filling
  5. Bake

    Transfer the mixture to a jug and pour into the cooled tart case. Bake for 40-45 mins, until just set. To test if it's ready, insert a sharp knife into the centre and pull slightly to one side. If you can see the base, it's cooked; otherwise, return to the oven for 5 mins, then test again.

  6. Leave to cool

    Remove from the oven and leave to cool somewhere warm – the filling will crack if it cools too fast. Once cooled, transfer to a serving plate and dust with icing sugar.

    Leave to cool
  7. Serve

    Slice, serve and enjoy!


  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this elegant tart. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    100g unsalted butter
    100g icing sugar
    250g plain flour, sifted, plus extra for dusting
    2 medium eggs, separated, yolks and whites beaten
    3 lemons, zested and juiced
    110g caster sugar
    4 medium eggs
    175ml double cream
    1 tbsp icing sugar, for dusting

    Serves 12

    Each serving contains

    • Energy

    • Fat

      18g 26%
    • Saturates

      10g 49%
    • Sugars

      20g 23%
    • Salt

      0.1g 2%

    of the reference intake
    Carbohydrate 37.3g Protein 6g Fibre 0.9g