Lovely Lemon Tart

    1 hour 10 min

    My family loves lemon tart and I'm asked to make this by friends everytime we have a party. This recipe makes enough pastry for two tarts so you can freeze one for next time.

    71 people made this

    Serves: 8 

    • 300g plain flour
    • 200g butter
    • 100g icing sugar
    • 1 egg yolk
    • 1 tablespoon cold water
    • 4 eggs
    • 150g caster sugar
    • 2 tablespoons minced lemon zest
    • 180ml lemon juice
    • 120 ml cream

    Prep:30min  ›  Cook:20min  ›  Extra time:20min chilling  ›  Ready in:1hr10min 

    1. Place flour, butter and icing sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in cling film and chill for 20 minutes.
    2. Roll out pastry to 3mm thick and line a 24 cm fluted tart tin; feeze for 20 minutes. Preheat oven to 175 degrees C.
    3. Line pastry with greaseproof paper or foil, fill the foil with dried beans or ceramic baking beans and bake in preheated oven for 15 minutes. Remove foil and beans, and continue baking until pastry is a light golden colour.
    4. In a mixing bowl, mix together eggs, caster sugar, lemon zest, lemon juice and cream. Do not over beat. Strain. Place tart on a baking tray and carefully pour lemon mixture into baked pastry case.
    5. Bake for 20 minutes. The filling will be runny in the centre and will set more as it cools; don't over cook, or cracks will appear. Cool and serve.

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    Reviews in English (55)


    I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the result is quite a biscuity, even textured pastry. Perhaps in the future I might try adding a little vanilla sugar, or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too, and overall, this is a yummy tart. When I make this next time, I might use a little less lemon rind and juice, because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe!  -  16 Apr 2004  (Review from Allrecipes US | Canada)


    This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with bottled lemon juice. The crust is fantastic and it's a fabulously pretty presentation. One other note. The recipe says not to overmix the filling. If you do whip or whisk it too hard bubbles form, and these often will remain during baking and detract from the prettiness of the final product.  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer.  -  05 Aug 2008  (Review from Allrecipes US | Canada)