Lemon tart

    50 mins

    This is a lovely tart dessert I garnish slices with double cream, a strawberry fan and a sprig of mint.

    233 people made this

    Serves: 12 

    • Pastry
    • 90g butter
    • 4 tablespoons icing sugar
    • 125g plain flour
    • Lemon filling
    • 3 eggs
    • 220g caster sugar
    • 1 tablespoon finely grated lemon rind
    • 4 tablespoons (60ml) lemon juice
    • 3 tablespoons plain flour
    • 2 tablespoons icing sugar for dusting

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Mix butter, icing sugar and flour in food processor or electric mixer. Pat dough evenly into a 23cm tart tin and bake for 12 to 15 minutes, until golden.
    3. Meanwhile, combine eggs, caster sugar, lemon rind, lemon juice and flour and mix until smooth. Pour mixture into hot pastry case and bake for 15 to 20 minutes, until filling is firm. Let cool completely in tin.
    4. To serve, dust with icing sugar and cut into 12 slices.

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    Reviews and ratings
    Global ratings:

    Reviews in English (204)


    Was delicious, essy to make and went down a treat at my dinner party - thanks Melissa  -  12 Mar 2011


    I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. Unlike some other reviewers, I didn't find the crust to be crumbly. I think the secret is cutting the butter in well and pressing the crumbs down firmly to form the crust. I thought the crust was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the crust, and if I made this again I might double the filling amount.  -  16 Apr 2006  (Review from Allrecipes US | Canada)


    These were just OK. I used egg beaters to reduce the cholesterol, and the filling tasted just so-so. The crust was good though, although 3/8 c butter is an odd measurement, isn't it? (it's 6 Tbls for anyone that doesn't want to have to translate cups to tablespoons :-)  -  20 Jun 2004  (Review from Allrecipes US | Canada)