Zesty lemon tart

Zesty lemon tart


6 people made this

About this recipe: Crispy shortbread crust with a velvety lemon topping makes for a deliciously smooth tart with a unique twist!

Serves: 8 

  • For the shortbread base
  • 65g butter
  • 45g caster sugar
  • 78g plain flour
  • For the topping
  • 2 eggs, lightly beaten
  • 125g caster sugar
  • 50ml fresh lemon juice
  • 1 teaspoon lemon zest
  • 25g plain flour, sifted
  • 1/4 teaspoon baking powder
  • icing sugar to dust

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm round baking tin - making sure you butter over the greaseproof paper. (A cake tin will do)
  2. For the base, beat the butter and 45g caster sugar with an electric mixer until light and fluffy.
  3. Fold in flour with a metal spoon. It won't form a ball but some large clumps should form. Press into the bottom of the tin in an even layer.
  4. Bake until it starts to turn a light golden colour, about 10 minutes.
  5. For the topping, beat the eggs and 125g caster sugar with an electric mixer for about 2 minutes until very light.
  6. Stir in lemon juice and zest.
  7. Slowly whisk the flour and baking powder into the mixture by hand and then pour it onto the base that should be cooled by now.
  8. Bake in the oven (still at 180 C) for about 15 minutes or until golden on the top and beginning to go firm.
  9. Cool in the tin before removing and then dust with icing sugar.

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