Luscious lemon tart

    1 hour 25 mins

    Nothing beats this rich, tangy tart for flavour. It is a popular dessert in restaurants, but you can make it yourself for far less at home.

    4 people made this

    Serves: 8 

    • Sweet shortcrust pastry
    • 1½ cups plain flour
    • pinch of salt
    • 100 g unsalted butter, chilled and diced
    • 1½ tablespoons caster sugar
    • 1 egg yolk
    • Lemon filling
    • finely grated zest and juice of 2 lemons
    • 115 g unsalted butter, melted
    • 3 eggs
    • ⅔ cup caster sugar
    • ¼ cup plain flour, sifted
    • 1 tablespoon cornflour, sifted
    • To serve
    • thickened cream or crème fraîche

    Prep:55min  ›  Cook:30min  ›  Ready in:1hr25min 

    1. To make the pastry, sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Stir in the sugar, then the egg yolk and 1–1½ tablespoons of cold water. Use a round-bladed knife to stir the mixture until bound together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
    2. Put a baking tray in the oven and preheat the oven to 190°C. Roll out the pastry on a lightly floured work surface to a thickness of 2 mm and use to line a loose-based 24 cm flan tin. Prick the base all over with a fork and chill for a further 10 minutes. Line the pastry case with baking paper and baking beads or uncooked rice and bake on the hot baking tray for 12–15 minutes until the pastry is set and golden.
    3. Meanwhile, make the filling. Mix together the lemon zest and juice, melted butter, eggs, sugar, flour and cornflour in a large bowl and beat until smooth.
    4. Remove the paper and beads or rice from the pastry case and reduce the temperature to 180°C. Pour in the filling and bake for 15 minutes, or until the filling has set. Leave to cool for 10 minutes before removing from the tin. Serve warm or cold, with cream or crème fraîche, if you like.

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    Reviews in English (4)


    Altered ingredient amounts. I added a whole egg to the pastry, not just the yolk, as I found it was a bit too crumbly, even after resting. I also took the temp of the oven down to 170 Deg C, as the pastry was browning a little too much. But I have a cranky oven!!  -  16 Feb 2011  (Review from Allrecipes AU | NZ)


    I loved this recipe, and so did my friends, it didn't last long, and I made a double batch, which filled my really huge tart tin. It was delicious. I do like my lemon tarts deep, so next time I will make 2-1/2 times the filling instead of 2, which should make my filling deeper. Of course, making a larger tart meant I had to cook it longer, so I dropped the temp of the oven to 160 Deg C. Delicious! This gets the thumbs up from me!  -  16 Feb 2011  (Review from Allrecipes AU | NZ)


    Thank you for sharing this recipe, it was quite nice. The one of us that really likes lemons was a bit disappointed in the "eggy" taste in the filling despite my adding the zest of a third lemon when I made it. The rest of the family loved it. I made meringue topping for it but needed twice the amount of egg white and sugar than suggested. I browned it under my grill on my stove.  -  25 Oct 2012  (Review from Allrecipes AU | NZ)

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